Hey y’all!
Since I haven’t posted a recipe in a while, I figured I would get back into the swing of things with something simple.
This strawberry cake is another one of those super easy recipes that tastes amazing. My boss used to bring it to work, and my coworkers and I would devour it within the day. (She actually got the recipe from Duncan Hines – you can find the original here.) The beauty (or danger, depending on how you look at it) of this cake is that, with a tart strawberry filling and airy whipped cream frosting, it is not as rich or heavy as most desserts. While one piece is just enough to satisfy your sweet tooth, it is not difficult to put down another, and maybe another after that. Considering this is is a favorite of mine and Maj’s both, that is usually what happens around here. 😊
The cake starts with a plain strawberry box cake mix, prepared according to the instructions on the box. Holes are then poked in the cake. (A note about this: as pictured above, be sure to use the handle of a wooden spoon or some utensil that will create larger holes. I have tried making this recipe by poking holes with a fork or butter knife, as I do with traditional poke cakes, but I have found that the liquid will not properly absorb into the cake using those methods.) Next, a container of frozen strawberries is pureed and poured over the cake. A frosting made of Cool Whip and vanilla pudding is spread over the top, and voila! The cake is finished.
For those of you who, like me, are always looking for ways to spruce up a box cake mix, this will definitely become one of your go-to recipes.
Strawberry Refrigerator Cake
- 1 box strawberry cake mix, plus required ingredients
- 1 (10 – 16 oz.) container sweetened frozen strawberries, thawed
- 1 c. milk
- 1 (3.4 oz.) package instant vanilla pudding
- 1 (8 oz.) container frozen whipped topping, thawed
- Prepare cake in a 9×13 pan according to package directions. Allow cake to cool.
- Poke holes in the cake using the handle of a wooden spoon.
- In a blender, puree the frozen strawberries along with any juice or syrup in the container. Pour the pureed fruit over the cake.
- In a medium bowl, whisk pudding mix with milk for 2 minutes. Fold thawed whipped topping into the pudding and spread over the cake.
- Chill at least two hours. Serve cold.
I hope you all love this cake as much as we do. Happy baking!
<3 Meg
