Reviewed: Feb. 6, 2012

Everyone loves this one! It's so light and refreshing in the middle of summer. I chill my cake in the fridge while I'm preparing the strawberries and also used the handle of a wooden spoon to make big holes for the berries. When making the frosting, I make the pudding first and allow it to thicken a bit before gently folding in an 8 oz container of cool whip. In the summer "Cool Whip" does sell a strawberry flavor, but if that isn't available, I add a bit of strawberry extract and a drop of red food coloring to the frosting because if you use the vanilla instant pudding without it, it's sort of yellow looking and not very pretty looking on a pink cake. Try this one you will like it!

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Reviewer:

MARYSUNSHINE1

Cooking Level: Intermediate

Reviewed: Nov. 20, 2011

We wanted to make a simple strawberry cake and this was a great recipe. Didn't make the topping becuz I needed white buttercream. But cake was yummy!

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Reviewer:

Mollie

Cooking Level: Intermediate

Reviewed: Sep. 20, 2011

i just made this cake for my grandmothers birthday and boy was it a HIT!! I used 2boxes of Pillsbury Moist Stawberry Cake mix (to make a 1/2sheet, fed 40) and it was all gone in one night!!!!! I also used unsweetened frozen strawberry to control the amount of sugar i wanted in the dish! This is definitely a receipe that i will keep and use over again!!!

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Reviewer:

Patrice Bevil

Cooking Level: Intermediate

Home Town: Beaumont, Texas, USA

Reviewed: Jul. 6, 2011

Yummy! Next time I will try one of the suggested variations. I'm not usually a fan of boxed mixes or cool whip but the fresh fruit makes it fabulous. I used fresh strawberries with added sugar, pureed using my immersion blender, when I poked the cake with the end of a wooden spoon the holes were big enough to let the fruit soak in. Used the cheesecake pudding made with 1 1/2 cups skim milk.

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Reviewer:

Therese

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Cooking Level: Expert

Home Town: Berkley, Michigan, USA

Living In: Barrington, Illinois, USA

Reviewed: Jul. 3, 2011

very good, the strawberry puree did not come out as thin as I thought so it did not seep down into the wholes but it was still very good, I also used yellow cake to make it taste more like a shortcake. Very good!!

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Reviewer:

anjee

Cooking Level: Intermediate

Home Town: Allentown, Pennsylvania, USA

Living In: Fallon, Nevada, USA

Reviewed: Jul. 1, 2011

Good, but not great.

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Reviewer:

fausterlady

Cooking Level: Expert

Home Town: Waterloo, Iowa, USA

Reviewed: Jun. 26, 2011

have made this twice for employees and it went over well. Very good summer treat.

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Reviewer:

jvizzy

Cooking Level: Intermediate

Reviewed: Jun. 13, 2011

Very simple. Simple enough to make with my two young kids. I had to make a few small subtitutions due to what I had on hand but the recipe bends well for that sort of thing. I had to use frozen mixed berries because that was all I had. No pudding mix and I'm low on milk right now so I just frosted it with the whipped topping and lined the berries on top, almost like you would with a Flag Cake. My one issue was that the berry puree was quite thick, even with all the holes I poked in my cake. It didn't want to soak into the cake. I ended up just shrugging my shoulders and frosting it anyhow. It was okay--but the layer where the berries sat was terribly soggy and kind of........unappealing. I think this would be a keeper if you made the cake, substituting the berry puree for the water and one of the eggs or oil called for in the actual cake recipe and baking it that way, with the whipped topping/pudding frosting on top and then strawberries. It would keep better, you'd still get the flavor of the strawberry puree and you wouldn't have any issues with soggy cake. That's just my two cents. That's how I'll make it next time.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jun. 12, 2011

Greak cake! My 5 year old asked for a strawberry cake for his birthday and this was a major success. Everyone loved it and wanted the recipe. So easy and delicious!

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Reviewer:

shauna

Home Town: Pasco, Washington, USA

Living In: Rawlins, Wyoming, USA

Reviewed: Apr. 27, 2011

This cake is delicious! Like Tres Leches, you can't punch too many holes in the cake, the thick strawberry puree doesn't want to soak in. My regret was leaving it in the metal baking pan, the strawberries are too acidic to leave in a metal pan. I may put the strawberries between layers next time...I used the cream cheese pudding and white cake mix as others suggested.

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