Summer's produce is popping up everywhere - grocery store shelves, Farmer's markets and our own gardens! My family and I love the abundance of delicious and flavorful fruits and veggies in the summer. Strawberries are one of our favorites! Years ago, even before we had Rose, my husband and I used to take the nieces and nephews to pick fruits, such as strawberries, at the local orchards. This was a tradition carried over from when I was a child and now that we continue to do with Rose.
This strawberry cake is full of flavor and is easy to prepare since it starts with a cake mix (I love recipes that taste amazing but include shortcuts so I can spend more time with my family). You can make this cake year round as well but substituting frozen strawberries (store bought or ones you froze yourself) for fresh ones.
For the Cake:
- 1 (15-18.5 oz, depending on brand) package strawberry or white cake mix
- 3 eggs (or as called for by your cake mix)
- 1⁄3 cup oil (or as called for by your cake mix)
- 1 cup water (or as called for by your cake mix)
- 2 cups strawberries, cleaned, hull removed (OR two 10 oz. packages frozen sweetened strawberries, thawed)
- 1/4 granulated sugar (omit if using frozen sweetened strawberries)
For the Frosting:
- 1 (4 ounce) package vanilla instant pudding mix
- 1 cup milk
- 2 cups whipped topping, thawed
- Fresh strawberries, to garnish
- Preheat oven to 350 degrees; Grease a 13x9 inch cake pan.
- Prepare and bake cake according to package directions.
- Cool for approximately 5 minutes and then poke holes at 1" intervals with wooden spoon handle.
- Puree strawberries and sugar in blender - I used our Ninja which is amazing and efficient with processing and blending foods.
- Evenly spoon strawberries over cake slowly, allowing pureed fruit to soak into holes.
- Prepare pudding using only 1 cup of milk; once combined, fold in thawed whipped topping.
- Carefully spread frosting mixture over cake after all fruit has soaked in; it is very important that the fruit puree has soaked into the cake or the frosting will clump and not spread easily.
- Place in refrigerator for at least 4 hours before serving.
- Decorate with additional strawberries if desired. We cut ours into heart-shaped pieces by cutting the strawberries in half lengthwise and then removing a V-shaped into the top of the berry.