Reviewed: Nov. 6, 2009

great with either a starwberry cake mix or white. i prefer white. make sure you poke large holes in cake, it doesn't matter that it will look like you are tearing your cake up, becuse once you put strawberries on top and slice it all you will see is the beautiful strawberry goodness in the middle.

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lisa r

Cooking Level: Intermediate

Home Town: Covington, Louisiana, USA

Living In: Mobile, Alabama, USA

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Reviewed: Oct. 17, 2009

A very delicious, super-moist cake! I also took the recommendations of some of the other reviewers, substituted a golden cake mix, used applesauce instead of oil (1:1), and tried the white chocolate pudding mix. I also topped it with some white chocolate curls to decorate. It was a hit, and received many compliments and requests for the recipe!

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yummywife

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Sep. 7, 2009

This was very good and easy. I went with what I had on hand... Rainbow chip cake mix instead of strawberry. I didn't have enough frozen strawberries, so I used frozen strawberries, frozen peaches, and a tiny bit of fresh pineapple I had left over. I found it hard to soak into the cake as well, and only used 1/2 of the puree (fine, I saved the other 1/2 for smoothies later). And I found it difficult to "frost" with the pudding whipped topping mixture, so I sort of drizzeled it over the cake and it came out very pretty after topping with the fresh strawberries! It was cool and light and very yummy! I will make this again and it's easy to fit into what you've got around the house.

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CWOOD28

Cooking Level: Expert

Home Town: Corona, California, USA

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Reviewed: Aug. 9, 2009

Very good recipe. Didn't have the frozen strawberries so I used fresh strawberries added sugar and pureed them for the cake. It is a keeper.

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lichi66

Cooking Level: Intermediate

Living In: Syracuse, New York, USA

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Reviewed: Jul. 29, 2009

I've made this twice now and both times have been very frustrated trying to frost the cake. There seemed to be too much strawberry puree, so it swirled in with the frosting and got pretty ugly looking. I may try this with a white cake and raspberries next.

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STEPHER11

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Reviewed: Jul. 22, 2009

This is AMAZING! I used white cake instead of strawberry which was delicious. I could not get the strawberry puree to soak into the cake, I had to make huge holes with the knife but it did end up working. I put fresh strawberry slices inbetween the 2 layers of cake as well as a thick layer of the whip cream and cool whip. I also used the puree to pour over the top of the cake when I served it and added a fresh pile of strawberries! A GREAT summer dessert

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jez_ika

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Reviewed: Jul. 7, 2009

Very moist. Everyone that had it said it was good. I thought it was just okay. I guess I was expecting a fresh strawberry flavor but all I could taste was the fake strawberry cake mix. I don't think I would make it again unless someone asked for it.

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chicklet

Cooking Level: Expert

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Reviewed: Jun. 5, 2009

A huge hit with my whole family, ages 4 - 70. I will make this again and again! I incorporated many of the suggestions from others: used white cake mix instead of strawberry, adding 3 pureed strawberries to the mix (and a little less oil), which gave it a nice slightly grainy/wholesome texture; used cheesecake pudding; added 1/2 T cornstarch to topping to thicken; added 1 tsp sugar to strawberry puree. After spooning pureed strawberries on the cake, I put the cake in the freezer for 30 minutes before topping, making it easy to spread.

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Ele

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Reviewed: Jun. 4, 2009

Very good. I didn't change anything about it. Would be great with the cheesecake and white chocolate puddings that were suggested by other reviewer's. Will be making this one again.

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ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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Reviewed: May 29, 2009

I made this cake for me and my husband, and we ourselves ate it in a couple of days. It is very refreshing.A cousin of mine brought something like this to our family reunion. I noticed this cake disappeared real fast, so I looked for a recipe like hers. I will make it again, but will wait to take it to a family function or something. I did use the white cake mix instead of strawberry Good recipe. Thanks

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nay nay

Cooking Level: Expert

Home Town: Athens, Tennessee, USA

Living In: Soddy Daisy, Tennessee, USA

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Reviewed: May 10, 2009

This is my second time making this cake. I make a few changes. I use a white cake mix instead of strawberry...just not a fan of boxed strawberry mixed. I puree only half the strawberries and leave the other half alone. That way the pureed strawberries sink into the poked holes and the remaining strawberries stay on top of the cake, underneath the cool whip. It's a delicious, refreshing cake!

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lvmy2kids

Cooking Level: Intermediate

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Reviewed: Apr. 19, 2009

This cake is the best for summer barbecues. So refreshing and light! I've made it with vanilla, cheesecake, and white chocolate pudding mix and all are very good. Will try it with just plain cool whip next time. Easier and I think would be just as good. I recommend using frozen sweetened strawberries or adding sugar to regular frozen strawberries. I also always use white cake mix rather than the strawberry. Very good and requested often!

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Sammi Rosin

Cooking Level: Intermediate

Home Town: Aberdeen, South Dakota, USA

Living In: Miami, Florida, USA

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Reviewed: Apr. 15, 2009

This cake was easy to make and turned out so good. Instead of vanilla pudding I used cheesecake pudding. Also, instead of the required 1/3 cup vegetable oil mentioned in the cake box I used 1 container of strawberry applesauce. Yum!!

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swtstrwberry5

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Reviewed: Nov. 18, 2008

Love this...didn't have all the stuff for the topping and just used plain Cool Whip, which was perfect!

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Marie

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Reviewed: Oct. 5, 2008

"Yummy good!" is what my 4-yr-old said. This cake came out so delicious--even with me making it (and making a couple of changes)! I used a bundt pan, cooled the cake in the pan for about 10 min, removed from pan to a cake platter, then used a wooden spoon handle to poke the holes. I pureed fresh strawberries and 1 banana, then poured it into the cake holes once it was on the platter. After chilling for about an hour, I took some of the other suggestions and mixed up some cheesecake pudding with 1-1/2 c. milk, poured it over the cake and put it back in the fridge for 15 minutes before topping with cool whip. I didn't put any additional strawberries on top, just served each piece with a few sliced strawberries. This turned out to be a really elegant cake that was very easy to make.

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StayHomeCook

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Escondido, California, USA

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Reviewed: Jul. 28, 2008

wonderful recipe. i first found this on the cake mix box and tried it! after i let the cake cool and pour pureed strawberries on cake, i refrigerate for several hours allowing the strawberries to get into cake. it is much easier to ice if it has went into cake some and looks prettier too

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Rhonda

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Reviewed: Jul. 21, 2008

so easy to make and tastes like it took hours to prepare

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Kat

Cooking Level: Expert

Home Town: Aschaffenburg, Bayern, Germany

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Jul. 13, 2008

Loved this cake! I made it twice in one week for two events because it was so good! The strawberry cake is so refreshing with the frosting- and I used the cheesecake pudding as recommended by other users with 1.5 cups of milk. A great dessert for summer!

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Kelley

Cooking Level: Intermediate

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Reviewed: Jul. 3, 2008

I have made this cake several times for work this is the best cold cake I have ever had. i also did this with choclate cake and strawberry and used chocolate cook whipp and sugare free choc pudding

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