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Strawberry Refrigerator Cake

Strawberry Refrigerator Cake

"Delicious cool summer dessert. Just as good in the winter. Allow it to chill at least 4 hours before serving."
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5 h 20 m servings 373 cals
Serving size has been adjusted!
Original recipe yields 12 servings


  • Calories:
  • 373 kcal
  • 19%
  • Fat:
  • 13.9 g
  • 21%
  • Carbs:
  • 60.7g
  • 20%
  • Protein:
  • 3.7 g
  • 7%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 414 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  2. Prepare cake mix as directed on package. Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, about 30 minutes. Allow cake to cool on wire rack.
  3. Poke holes on top of cake. Puree thawed strawberries with juice in a blender or food processor and spoon over top of baked cake.
  4. To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Arrange strawberries on top of cake, if desired.
  5. Refrigerate cake for at least 4 hours before serving.

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Read all reviews 118
  1. 137 Ratings

Most helpful positive review

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 f...

Most helpful critical review

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 ...

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Most positive
Least positive

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 f...

I used one 16 oz bag of frozen strawberries and cooked them for a few minutes on the stove with 1/4 cup of sugar and a tsp of vanilla. It really helps because they aren't always sweet. To this, ...

EXCELLENT RECIPE! I substituted cheesecake flavored instant pudding ~ Heavenly. The cake was gone by day two in my house of six. Everyone begged me to make another one.

I am fifteen years old and made this cake at about 10 o'clock at night before Memorial Day.. My 70 year old Grandpa loved it and said it was the best cake he EVER had.

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...

This is a great recipe. I actually got it originally from the Duncan Hines Supreme Strawberry Cake Mix box, but I just wanted to add a variation. Use the strawberry flavored Cool Whip. It's u...

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 th...

I've made a recipe very similar for a few years now and everytime there is any sort of family of church function I am automatically asked to bring this. I just make a few adaptations that make ...

Light, fresh and delicious. I tried this with a white cake rather than strawberry mix. I was concerned stawberry flavored cake would taste too chemical-like. Cheesecake pudding is excellent! It ...

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