STRAWBERRY REFRIGERATOR CAKE RECIPES

Steps:

• Make the boxed cake mix according to the directions on the back, pour batter in a 9x13 inch pan and bake according to box instructions.
• When baked, remove from the oven and let it cool completely.
• Once it is cool, use the handle of a wooden spoon to poke rows and rows of holes in the cake.
• Add the thawed strawberries with syrup into a food processor or blender. Pulse until it is a slushy consistency.
• Pour the strawberry puree mixture over the cake and spread it out evenly. Let it soak inches.
• While the strawberry puree is soaking in, put 1 cup of cold milk and the instant vanilla pudding mix into a bowl and mix until it thickens. The box of instant pudding says to use 2 cups of milk, but we are only using 1 cup.
• Fold the thawed Cool Whip into the pudding mixture. Once well combined, spread it evenly over the top of the cake.
• Place the fresh strawberry halves on top of the cake frosting. Sprinkle with the optional chopped pecans.
• Refrigerate for at least 4 hours, then slice and serve.

Steps:

• Preheat oven to 350 degrees.
• Flour and grease a 13x9 inch pan.
• Prepare cake according to package directions.
• Poke holes at 1" intervals with wooden spoon handle.
• Puree strawberries in blender.
• Evenly spoon strawberries over cake slowly, allowing pureed fruit to soak into holes.
• Prepare pudding using only 1 cup of milk.
• Fold in cool whip.
• Carefully spread over cake after all fruit has soaked in (VERY IMPORTANT).
• Place in refrigerator for at least 4 hours before serving.
• Decorate with fanned berries and mint leaves.