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Delicious strawberry refrigerator cake with fresh strawberries and whipped cream

Strawberry Refrigerator Cake

This cool, sweet, and easy-to-make cake features a strawberry sauce over a cake base, topped with a creamy pudding-whipped layer, perfect for warm days and gatherings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 tablespoon flour, for coating For greasing the baking dish
  • 1 box strawberry cake mix (10 ounces)
  • 1.33 cups water
  • 3 large eggs
  • 0.33 cups vegetable oil
For the Strawberry Layer
  • 2 packages frozen strawberries (10 ounces each), thawed with juice For the sauce
  • 1 pint fresh strawberries (optional) For garnish
For the Topping
  • 1 package instant vanilla pudding mix (3.5 ounces)
  • 1 cup milk
  • 2 cups frozen whipped topping, thawed Use for a light topping

Method
 

Preparation
  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking dish.
  2. Prepare cake mix as directed on the package, using 1 1/3 cups water, 3 eggs, and 1/3 cup oil. Pour batter into the prepared dish.
  3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Allow cake to cool on a wire rack.
  4. Poke holes on top of the cooled cake using a fork.
  5. Purée thawed strawberries with juice in a blender or food processor until smooth. Spoon over the top of the cake.
Topping
  1. Prepare pudding mix as directed on the package, using 1 cup milk.
  2. Fold whipped topping into pudding until combined, then spread over the cake.
  3. Arrange optional fresh strawberries on top.
Chilling
  1. Refrigerate cake for at least 4 hours before serving.

Notes

Use thawed frozen strawberries for a strong flavor. Poke deep but even holes for proper sauce absorption. Chill longer for a firmer cake. If desired, use strawberry gelatin for a firmer sauce.