Desserts & Sweets

Strawberry Twinkie Cake

By Emma :

Everyday Culinary Delights👩‍🍳

Strawberry Twinkie Cake Recipe

First and foremost, I want to extend a huge thank you to all of you who’ve been following and trying out my recipes. Your enthusiasm and support are what keep this blog alive and cooking! Today, I’m beyond excited to share a recipe that’s as fun to make as it is to eat – the Strawberry Twinkie Cake. This dessert is a playful spin on traditional cakes, using everyone’s childhood favorite, Twinkies, as its base!

Introduction

Imagine the sweet, spongy goodness of Twinkies combined with the light, creamy texture of vanilla pudding and fresh, juicy strawberries. This Strawberry Twinkie Cake is not only a crowd-pleaser but also incredibly easy to make. It’s perfect for last-minute get-togethers or when you’re looking for something unique yet quick for dessert. It’s whimsical, it’s nostalgic, and most of all, it’s delicious!

Ingredients

  • 9 unwrapped Twinkies
  • 1 box instant vanilla pudding (3.4 oz)
  • 1 1/2 cups whole milk
  • 16 oz fresh strawberries (1/2 cup finely chopped, remaining for topping)
  • 8 oz whipped topping, thawed

How to Make

  1. Prepare the Base:
    • Arrange the Twinkies side by side in a rectangular serving dish. You might need to cut some to fit the edges, but that’s part of the fun!
  2. Mix the Pudding:
    • In a mixing bowl, whisk together the instant vanilla pudding mix and whole milk until smooth. Let it sit for about 5 minutes until it thickens.
  3. Add the Strawberries:
    • Fold in the finely chopped strawberries into the pudding mix. This adds lovely bursts of flavor throughout the creamy pudding.
  4. Layer it Up:
    • Spread the strawberry pudding mixture evenly over the Twinkies.
  5. Top it Off:
    • Finally, spread the whipped topping over the pudding layer. Decorate with the remaining strawberries sliced attractively.
  6. Chill:
    • Refrigerate the cake for at least an hour before serving. This allows the flavors to meld together beautifully and gives the Twinkies time to soak up the pudding.

Helpful Tips

  • Make sure the whipped topping is completely thawed for a smooth, easy spread.
  • For a firmer pudding layer, let the pudding set in the refrigerator for a longer period before assembling.

Substitutions/Variations

  • Dairy-Free: Use almond milk or coconut milk instead of whole milk, and a dairy-free whipped topping.
  • Berry Mix: Feel free to add blueberries or raspberries along with strawberries for a mixed berry version.

Frequently Asked Questions

Q: Can I make this cake a day ahead? A: Absolutely! It tastes even better when the flavors have more time to integrate.

Q: What’s the best way to serve this cake? A: This cake is best served chilled. You can also add a drizzle of strawberry syrup for extra flair!

Storage Instructions

Keep the cake refrigerated, covered loosely with plastic wrap. It’s best enjoyed within 2-3 days.

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Thank you for stopping by today! Remember, every recipe is a canvas, and you’re the artist. Adjust, modify, and most importantly, have fun with it! Dive into the joy of cooking, and keep sharing those amazing moments at the table. Until next time, happy baking!

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Strawberry Twinkie Cake Recipe

Strawberry Twinkie Cake


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  • Author: Emma
  • Total Time: 1 hour 10 minutes
  • Yield: 9 servings 1x

Description

Dive in a delightful twist on a classic treat with this Strawberry Twinkie Cake! Combining the beloved sponginess of Twinkies with the creamy richness of vanilla pudding and the burst of freshness from juicy strawberries, this dessert is sure to please.


Ingredients

Scale

9 unwrapped Twinkies

1 box instant vanilla pudding (3.4 oz)

1 1/2 cups whole milk

16 oz fresh strawberries (1/2 cup finely chopped, remaining for topping)

8 oz whipped topping, thawed


Instructions

Prepare the Base:

 

Arrange the Twinkies side by side in a rectangular serving dish, trimming as needed to fit the edges.

Mix the Pudding:

In a mixing bowl, whisk together the instant vanilla pudding mix and whole milk until smooth. Allow it to sit for about 5 minutes until thickened.

Add the Strawberries:

Gently fold the finely chopped strawberries into the pudding mixture to infuse it with bursts of flavor.

Layer it Up:

Spread the strawberry pudding mixture evenly over the Twinkies.

Top it Off:

Finally, evenly spread the thawed whipped topping over the pudding layer. Decorate with the remaining sliced strawberries for an attractive presentation.

Chill:

Refrigerate the cake for at least an hour before serving to allow the flavors to meld and the Twinkies to soak up the pudding.

Notes

Ensure the whipped topping is completely thawed for easy spreading.

For a firmer pudding layer, refrigerate the pudding for a longer period before assembling.

Substitutions/Variations:

Dairy-Free: Substitute almond milk or coconut milk for whole milk, and use a dairy-free whipped topping.

Berry Mix: Enhance the cake with a mix of blueberries or raspberries along with strawberries for a delightful mixed berry version.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 268 kcal
  • Sugar: 19g
  • Sodium: 102mg
  • Fat: 5g
  • Saturated Fat: 9g
  • Unsaturated Fat: 0.2g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 5mg

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