Recipe: Strawberry Refrigerator Cake

 

Strawberry Refrigerator Cake

Sierra made this cake for her cake reception lab for her Culinary Life Skills class.  It was so good!  Super moist and truly so easy.  Great for a summer potluck!  You won't be disappointed.

Cake:

1 box strawberry cake mix (along with ingredients needed for preparation)

Filling:

10 oz. fresh strawberries

2 tbsp. granulated sugar

Topping:

1 (3.4 oz.) package instant vanilla pudding mix

1 cup milk

3 cups frozen whipped topping, thawed

Preheat oven to temperature that package recommends.

Using shortening or pan spray, grease and then flour a 13x9 inch cake pan.

Prepare the cake mix according to package directions.  Pour batter into prepared pan and place into preheated oven.

While cake is baking, prepare the filling.

Clean, hull, and slice the strawberries.  Then, add the strawberries and sugar to a medium mixing bowl and let the mixture sit for 20 min. Move the strawberry mixture to a blender or food processor and puree to make the filling.

Bake the cake until a toothpick inserted in the center comes out clean.  Cool the cake in its cake pan on a cooling rack and allow the cake to cool completely.

While the cake is cooling, prepare the topping.  Use the milk to prepare the pudding mix as directed on its package.  Fold the whipped topping into the pudding mixture.  Cover and refrigerate.

Using a wooden spoon handle, randomly poke holes about three-fourths of the way down into the top of the cake.  Spread the strawberry filling over the top of the cooled cake.  Cover and refrigerate the cake overnight.

Just before serving, stir the topping and then spoon it in large dollops all over the cake and carefully spread to cover the strawberry filling.

Yield: 20-24 servings

*Be sure to take into account this needs to be refrigerated overnight when preparing.