Preheat oven to 350 ºF. Grease and flour 13x9-inch pan.
For cake, prepare, bake and cool according to package directions.
Poke holes 1 inch apart in top of cake using handle from wooden spoon (or a drinking straw).
Puree thawed strawberries in blender.
Spoon evenly over top of cake allowing mixture to soak into holes.
For topping, prepare pudding mix according to package directions using 1 cup milk.
Fold whipped topping into pudding mixture.
Spread over cake.
Garnish with fresh strawberries.
Refrigerate at least 4 hours.
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This cake is amazing. Nevertheless, there are ways to change it up if you like.Freeze Dried Fruit: Try chopping up pieces of Freeze Dried Strawberries and add them to the mix before baking, or grind them into a powder and add to the pudding layer to make this cake extra special. Use Different Fruit: This is a great recipe for any fruit cake. Use whatever is in season, Try adding Blueberries for a festive 4th of July cake. Add Chocolate: Dip some of the strawberries in chocolate and drizzle a little melted chocolate on top! Use Fresh: This cake recipe is great because it uses fresh strawberries and frozen strawberries. You can, however, swap out the frozen strawberries for an equal amount of fresh strawberries that have macerated in sugar for a little while.
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Helpful Tips for All Recipes
When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
I always use unsalted butter in my recipes.
I always use a meat thermometor to test for doneness when cooking meat.
When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.