I shared our Mother’s Day celebration last week and told you all about the dessert that we made. This is a family recipe that comes from my mom’s home community near Plant City, FL which happens to be the strawberry capital. They hold a strawberry festival down there every year. So this cake highlights strawberries in a big way. Our late Aunt Mary used to make it as well as many of the other relatives down in FL and it’s in their church cookbook. I
t’s called Dooby Cake because it “do be good”! How’s that for down home cooking?
We made the cake from scratch on one day and then put it together the next day.
Ready for the oven.
3 layers in the oven. Bake and then cool.
Vanilla Pudding mixture, this is mixed with sour cream.
Slice the strawberries
Here it is all layered in a big bowl. Start with cake on the bottom, layer the pudding, then fruit then whipped topping, all 3 layers done the same way.
I’ll be honest and say I thought the cake was a little dry. The flavors together are really good, but if I did it again, I’d probably just buy a store bought cake or just do a yellow cake mix. I love the flavors of the pudding/sour cream mixture with the strawberries and whipped topping.
It feeds a crowd so be prepared for that. It tastes a bit like strawberry shortcake. We could have used one more pint of strawberries with this one, it would have been better with the extra strawberries, the more juice the better. We sliced our strawberries and added sugar overnight to get them more juicy. It’s a crowd pleaser and definitely good for a big group. Hope you enjoy it if you try it too!
Here’s the recipe below, so let me know if you have any questions.
Strawberry layered dessert trifle
- 2 Cups Sugar
- 1 Cup Butter
- 2 Cups Self-rising flour
- 1 Cup Milk
- 1 Tsp Vanilla
- 4 Eggs
Beat Sugar & Butter real well then add flour, milk and eggs, vanilla, adding one egg at a time. Makes 3 layers. Bake at 350 until done, Check with knife or toothpick. Cool Cake.
1 Box Large Vanilla Pudding' (make pudding to directions)
1 Cup Sour Cream
2 Bags frozen strawberries with juice or 3 pints fresh strawberries sliced
8 oz. Whipped Topping
Layer the cake layers one by one, pudding mixture (pudding & sour cream) and fruit, ending with whipped topping all over cake. Make in large trifle bowl.
Loos good! Is the cake layer crumbled/cubed cake pieces or the entire 8” cake? Thanks.
No it’s stacked in layers and then when you start dipping it all crumbles.
Judy Clark says
Looks yummy Rho! I think that I will try it with a cake mix. That would save a lot of time.
Thank You Friend!
Yes a cake mix would be just fine! It tastes great, all those flavors.
Carol L Griffin says
Rhoda, I have made this several times over the years just calling it a strawberry trifle. I have used the Sara Lee poundcake found in the frozen food aisle in grocery store, cutting it in 1 inch thick slices and then into 1 inch or so cubes, layering it with the pudding mixture, strawberries (and sometimes I even add blueberries especially on 4th of July/Memorial Day) and homemade whipped cream. When I could not find the store bought poundcake, I did use a cake mix making 2 layers and cutting into cubes. Note…..when using a cake mix, I always add whole milk to the mix instead of water giving it a much better taste….more like homemade.
Those are good tips, Carol!
I use angel food cake and tear it in pieces to layer. I add whipped cream to my pudding, but I’ll try your way next time. I also add a layer of blueberries for a fun 4th of July dessert. It never lasts long!
That sounds good too! We’ve done a similar recipe using angel food cake too and it’s delicious.
Thank you so much for sharing! I plan to try this soon. Looks delicious.
Thanks for sharing. How many eggs for the batter?
HI, it’s 4 eggs. Sorry about that, I just fixed it. I was typing from a small card on my phone and missed the eggs.
Millie Vickers says
Really good. I usually use angel food and add a little slow gin (when I get together with my friends for lunch or afternoon tea or coffee), so the cake is not too dry. Fruit juice is good as well. I’ll try your recipe using the sour cream ! Thank you!
Deanna Rabe says
It’s a bit like a trifle, too! Those flavors would be wonderful together!
Elizabeth Dubin says
I would like to try this but in my country, pudding mix only comes in little sachets – would you mind giving the brand and weight of pudding mix “box” so I can try to find a substitute? Thank you 🙂
HI, we have 4 oz and I think 8 oz. pudding boxes here.
Instant or cook ‘n serve pudding? I’m assuming instant? So you add the milk to the pudding mix according to the box directions, and then stir it up and then add sour cream before it sets?
HI Kate, yes instant pudding, make it up to box directions and then you can add sour cream after it’s set. Just mix it all up.
Rhoda, I think in the answer to Elizabeth Dubin, you are thinking of the number of servings in the boxes of pudding mix ….the small box is 3.4 oz = 4 servings. The large box the recipe calls for is 5.1 oz = 8 servings