Waiting for this delicate, creamy Strawberry Refrigerator Cake to cool and set in the fridge may be pure torture. But we assure you, it's worth it!
Cake:
- 1 pkg Duncan Hines® Moist Deluxe® Strawberry Supreme Cake Mix
- Approximately 10oz of sweetened, frozen sliced strawberries, thawed
Topping:
- 1 (3.4 oz) pkg vanilla instant pudding and pie filling
- 1 cup milk
- 3 cups frozen non-dairy whipped topping
- fresh strawberries
- 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.
- Puree thawed strawberries with juice 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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dlbohon (1 discussion) on May 11, 2013 at 01:48 PM
For the cake, do you also add the eggs/oil or just the dry mix and strawberry purée?
Comment by: dlbohon (1 discussion) on May 11, 2013 at 01:56 PM
Disregard my posting. I was confused with another recipe. thanks
No Rating
Missybleu2 (1 discussion) on May 9, 2013 at 01:51 PM
I would like to use fresh strawberries while in season. can you tell me if 1 1/2 -2 cups fresh equal the 10 oz frozen
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gypsy.ricker (1 discussion) on Apr 18, 2013 at 12:55 AM
i make this . its the hubbys favorite. i add some chopped strawberries to the cake , bettween the cake and the topping i put sliced banannas, and on top of the cake i put mini chocolate morsels, tastes just like a bananna split, verry yummy.
Comment by: Missybleu2 (1 discussion) on May 9, 2013 at 01:54 PM
what would be the amount of fresh berries to puree instead of the frozen?
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cookie mama (2 discussions) on Apr 6, 2013 at 06:59 PM
just made this at easter, I added 4 tbs strawberry mixture to the topping, My husbend loved it !!!
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tammy.williams.796 (1 discussion) on Feb 23, 2013 at 12:03 PM
do u cool the cake before u top with anything..making this asap and need to know..
Comment by: shirley.bridges2 (1 discussion) on Feb 24, 2013 at 11:55 AM
Yes, cool the cake then poke holes in it. Pour the pureed strawberries and let it soak in. Very delicious.
Comment by: mshealy (no discussions) on Apr 20, 2013 at 09:37 PM
I actually bake my cake the night before, poke the holes, pour in the pureed strawberries so that it soaks overnight (very juicy), then prepare the topping the next morning.
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shirley.bridges2 (1 discussion) on Feb 20, 2013 at 11:05 AM
A friend of mine makes a Pineapple version of this so, could you use crushed pineapples and poke the cake the same way ? Her cake was delicious.
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Slyb (1 discussion) on Feb 17, 2013 at 07:37 PM
I've made this recipe from a Duncan Hines Cook Book and it used the French Vanilla Cake Mix. It was a family get together and my nephew ate 3 pieces, stating that it tasted just like Strawberry Short Cake. That occasion was the first time I had ever mixed the whipped topping w/ pudding for an icing. It really was delicious.
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nancy.charnoski (1 discussion) on Feb 16, 2013 at 06:47 PM
It calls for 3 cups frozen non-dairy whipped topping and "fresh" strawberries but the direcions say "shawed strawberries???Huh?
Comment by: caroline.wainwright (no discussions) on Feb 16, 2013 at 09:57 PM
Just puree the fresh strawberries. Just a typo. I don't think it'll make much of a difference in consistency.
Comment by: emma.hall.58910 (no discussions) on Feb 17, 2013 at 02:29 PM
I puree the frozen strawberries and pour them on the cake to go in the holes then for the topping I do the pudding and whip cream. Then slice fresh strawberries on top.
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fordmom75 (1 discussion) on Feb 16, 2013 at 01:26 PM
gonna make this for my sons bday he loves strawberries
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jennifer.powers.56 (1 discussion) on Feb 13, 2013 at 06:46 PM
Do you think using Strawberry preserves instead of frozen strawberries would work well?
Comment by: jeff.meulemans (no discussions) on Feb 16, 2013 at 03:03 PM
No. Maybe if you would thin them down with something. Straight preserves would be to thick to flow down in the holes in the cake. And frozen strawberries are less expensive to use. Go to the store and get some frozen berries.
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Debelina (1 discussion) on Feb 7, 2013 at 07:10 PM
My Mom used to make this cke all the time when I was young. Instead of frozen strawberries, she would use strawberry jello. It was so moist and delicious!!!
Comment by: StormyWendyG (no discussions) on Feb 16, 2013 at 12:06 PM
I do the rainbow poke cake using different jellos. It makes a pretty rainbow in the cake.
Comment by: sharon.lindsay.39904 (no discussions) on Mar 27, 2013 at 04:06 PM
That's a great idea, what a beautiful cake that would be.
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shannon.hosely (1 discussion) on Feb 4, 2013 at 10:37 AM
I just found this recipe. I have been looking for a GOOD strawberry cake recipe. Can anybody that has made this before, tell me... Would this be good w/ butter cream frosting (made from scratch, not out of a can) ? Also, does it sit out ok, or does it start to get soggy ? I would be making it for a Baby Shower, so it would be out on the table for a bit.
Comment by: drhmcharm (no discussions) on Feb 13, 2013 at 03:39 PM
I normally frost it with butter cream frosting and it works and taste wonderful. The longer its out of the frig the softer the frosting gets.
also forsoter
also forsoter
Comment by: drhmcharm (no discussions) on Feb 13, 2013 at 03:40 PM
I have also frosted this cake with Cream Cheese frosting (made from scratch, not of a can) and works well sitting out for a while
Comment by: drhmcharm (no discussions) on Feb 13, 2013 at 03:44 PM
I also chop fresh strawberries up and put them in the batter. adds extra strawberry chunks.
Comment by: StormyWendyG (no discussions) on Feb 16, 2013 at 12:07 PM
I like to use the prepared Philly cheesecake filling on top...yum
Comment by: fordmom75 (1 discussion) on Feb 16, 2013 at 01:27 PM
did she make the strawberry jello like the directions on the box
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flwrlady (1 discussion) on Feb 4, 2013 at 08:22 AM
Does anyone remember the Toasted Coconut cake mix from the "60's? I would love to find a similar cake recipe, it was so good!!
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used2bblonde (2 discussions) on Feb 2, 2013 at 05:06 PM
This is such a wonderful, light dessert! Have made it for years and taken it to Church Dinner, Family Dinners, Funeral Dinners, and it's always a "GREAT" hit! I follow the directions exactly and am never disappointed. It's so "DELICIOUS"!!
Comment by: used2bblonde (2 discussions) on Feb 2, 2013 at 05:08 PM
By the way, I do use sugar free pudding, sugar free cool whip and fat free milk, so, yes, I do change things a bit, but then I am diabetic, so this works for me to where I can eat some as well.
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Bakinmomma36 (12 discussions) on Jan 31, 2013 at 12:05 PM
I love strawberries so this is a must try recipe! Soon!
