How to Make Summer Strawberry Cake

When the heat becomes a little too much, cool down with a slice of this delicious cool Summer Strawberry Cake. It is both easy and inexpensive to make, and it is sure to wow your guests. This refrigerator cake serves 10, and will keep for up to a week. It is perfect for your next cookout or brunch! Enjoy!

Difficulty: Easy

Instructions

Things You'll Need:

• Boxed Strawberry Cake Mix, Cooked and Cooled
• Fork
• Package Sliced Frozen Strawberries, thawed
• 16 oz. Package Whipped Topping
• Family Size Instant Vanilla Pudding
• Milk
• Spoon
• Optional: Fresh Strawberries to Garnish

Cake Preparation

1. After you have cooked and cooled your strawberry cake according to the directions on the box, poke holes all over the top of it with a fork.

2. Pour the thawed sliced strawberries evenly over the top of the cake, allowing the juices to saturate. You may push some of the strawberries inside the cake to make the top more even.

3. Put the cake in the refrigerator to begin chilling.

Topping

4. In a seperate bowl prepare the vanilla instant pudding, reducing the amount of milk by 1/2 cup. Next, chill the pudding until it sets.

5. Mix the pudding and the whipped topping together until it is smooth.

6. Spread the topping over the entire cake with the back of a spoon. Try to cover the strawberries without mixing the juice with the topping.

7. Garnish with fresh strawberries if you wish.

8. Cover and chill the cake for a least an hour and serve cold.

Tips & Warnings

• The longer this cake chills, the better it will taste.
• This cake will keep in the refrigerator for up to a week.
• Cover tightly when storing.

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