Reviewed: Aug. 30, 2006

This cake is wicked awsome! I made it twice in one week, first for a work party, and it was almost gone before lunch time. Second was for relatives B-day party, and again, it disapeared before anything else. The only thing that I changed was that I used Cheesecake pudding instead of vanilla, but would probably be just as yummy. Will make again & again. Thanks for the recipe.

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stacia

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Reviewed: Aug. 7, 2006

I have made this frosting before but I only use 2/3 cup of milk. This leaves the frosting with a little bit more of a thick texture. I really liked this cake. The only thing I woulc change next time is poking more holes in the cake. I tried to keep the holes to a minimum because I thought the strawberries would make the cake soggy. Luckily I was wrong but my lack of holes left more strawberries on the sides of the cake rather than on top and in the holes. Overall though this cake was awesome! Light and Refreshing!

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PINKFIREBALL21

Cooking Level: Intermediate

Home Town: New Prague, Minnesota, USA

Living In: Winona, Minnesota, USA

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Reviewed: Aug. 4, 2006

I made this with yellow cake mix as someone had mentioned previously. The flavors of the cake, strawberries, and icing all meld together to create something greater than the sum of the parts. It's very good. Just don't make the mistake of trying to stack it up for a layer cake, what a mess! It's hard to keep the icing from sliding off.

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GREENFIREFLY

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Reviewed: Aug. 3, 2006

I did this same thing with a yellow cake mix and it was quite good. Made it for my son's birthday party last week and everyone who tried it loved it!

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Donna

Cooking Level: Expert

Living In: Connersville, Indiana, USA

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Reviewed: Jul. 29, 2006

Delicious! I added 1/2 tbsp cornstarch like everyone else and make cupcakes to take to work. They were so good and I got lots of compliments. Making cupcakes don't take as much puree and frosting, so I would probably half those the next time I make them. Trust me... ther WILL be a next time :)

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PurpleTartini

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Reviewed: Jul. 22, 2006

I tried this recipe the first time because I left a strawberry cake in the oven too long and I wanted to see if I could save it. I'm SO GLAD I did. I've received marriage proposals because of this recipe, and it's so yummy and unbelievably easy to throw together. I like to use the instant white chocolate pudding and garnish with fresh strawberries and white chocolate curls when I make it, but the vanilla or cheesecake flavors are great too.

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The Glitter Girl

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Plano, Texas, USA

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Reviewed: Jul. 3, 2006

This was excellent. I followed advice and added 1/2 tbsp corn starch to the topping mixture before adding to the cake. I refrigerated for about 2 hours after adding the strawberry puree before adding the whipped topping, then refrigerated overnight before serving. If you're noticing that the puree isn't sinking into the cake, poke more holes and sweep the puree over the holes with a spatula or spoon, that will force it into the cake. Ours held up very well and served beautifully. Everyone raved. I particularly liked how easy it was to make.

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JENHARVHOL

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Reviewed: Jun. 19, 2006

This cake was a hit.I made it for Father's Day and got excellent reviews.I used a tall container of frozen strawberrire but I am wondering if a small container would be enough.Maybe I'll try it next time.I used 1 (8) ounce container of cool whip.(I guess that is about two cups).I also listened to other reviewers and added 1/2 tsp. of cornstarch to the milkbefore putting the milk in with the pudding.I am not sure if it would be ok without it or not.But at the end all that matters is the results and that is this cake is wonderful.

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luv2cook2

Home Town: Carlisle, Pennsylvania, USA

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Reviewed: Jun. 8, 2006

I make this all the time and everyone loves it. SUPER moist!

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Angie

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Reviewed: Apr. 21, 2006

This is one of my favorite recipes! It's a big hit with my family and my co-workers!!

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Janine H

Cooking Level: Expert

Home Town: Waukegan, Illinois, USA

Living In: Skokie, Illinois, USA

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Reviewed: Apr. 26, 2005

I have made this cake for almost every social function I have had to bake for. It is extremely simple and everyone raves over it. It has now become my most requested cake. Enjoy!!

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LEEANNK79

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

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Reviewed: Mar. 23, 2005

Great recipe! A couple hints: Add about 1/2 tbs. cornstarch to the milk before you add it to the pudding. Will make the frosting thicker. Also, when icing the cake, apply a thin coate of icing first -- that will cover some of the red puree. Then use a different utensil to spread large dollops of it over the thin coat. Voila, smooth icing with no red streaks.

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KFCOOKS

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Reviewed: Dec. 14, 2004

Very nice change from the usual desserts I've made. I was complimented alot for it. Even though I thought I messed it up cause I used cook & serve pudding instead of instant. It was a little hard to spread the topping over the strawberry puree. Make sure U decorate it nicer than I did. Anyway, its worth a try!

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PRECIOUSMH

Cooking Level: Beginning

Home Town: Boston, Massachusetts, USA

Living In: Boca Raton, Florida, USA

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Reviewed: Nov. 15, 2004

If you have trouble getting the strawberry puree to sink into the cake, make sure you make large and deep holes (try a wooden spoon's handle) about 1" apart. **To make this cake travel-safe, try cutting the cake into 1" cubes then layering it in a sealable bowl. Half of the cubed cake, half of the pureed strawberries, half of the pudding mix and repeat. Garnish with a few fresh strawberries and refrigerate! This is my family's favorite way to eat it!!!

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LEAHNWOODS

Cooking Level: Expert

Home Town: Paintsville, Kentucky, USA

Living In: Charleston, West Virginia, USA

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Reviewed: Oct. 14, 2004

I loved this recipe... I used the Betty Crocker Super Moist Strawberry Cake Mix and it came out just as the box said super moist and delicous too.. I made it a slightly different way. I let the cake cool off for an hour, and then poked holes 1 inch apart also with the back of a wooden spatula and poured and spread the strawberry puree over the cake. I then refrigerated over night and in the morning added the whipped topping. I also added 1/2 teaspoon of vanilla extract to the instant pudding to make it all the more yummy. Although, I did find some trouble with the whipped topping because it was not firm enough, therefore I refrigerated the cake for about 9 hours and still the whipped topping was not firm, I added the strawberries to the icing and put it in the freezer for another hour so that the icing would be firm enough and the strawberries wouldn't slide off the whipped topping. Needless to say it worked. the cake was so rich and moist.. all of my guest loved it and some have already put in their requests for next years birthday celebrations! I think next time I will try using home-made chocolate covered strawberries for the topping over the icing instead of plain strawberries to give it a more fancy look!

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Arie

Home Town: San Francisco, California, USA

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Reviewed: Sep. 20, 2004

Easy to make, takes a little time but well worth it! I poke holes while cake it hot, but let cool before pouring strawberry puree over it. Let it sit in the fridge atleast an hour before spreading topping. If cake is kept in fridge overnight, it's very easy and not messy to serve. I have also used the cheesecake flavor pudding instead and it was GREAT! I'm always asked to make this for group functions.

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MISSESRITA

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

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Reviewed: Jun. 28, 2004

Really delicious...but needed to keep it in the refrigerator longer than the recipe calls for. The topping was not thick enough, so we used it as a sauce instead. Everyone loved it-there were no leftovers!

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NRKBLUE

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Reviewed: May 22, 2004

My family loves this recipe. I am going to make it today and use banana pudding instead of vanilla.

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MEMAEFEL

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Reviewed: Jul. 26, 2003

This is great! The directions here seemed unclear, as others have mentioned. I made this in a 9x13 pan and poked holes 1 in. apart with the handle of a wooden spoon after cooling. This lets the strawberry puree get into the cake, although some did remain on top. The cake is a little messy to serve, but tastes great. I let my 9-yr. old son help me make it, and it was a hit at an informal party. I've been asked to make it again for a niece's birthday.

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pamc

Cooking Level: Expert

Living In: Miami, Florida, USA

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Reviewed: Jun. 25, 2003

Maybe the strawberry puree needs to be added while the cake is hot. I poked a ton of holes in it but my puree did not sink. The topping tastes great. I ended up throwing most of it away. Will make agian to see if I can make it right. It would be pretty good if the puree soaked into the cake.

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