This "Strawberry Refrigerator Cake" couldn't be any easier and it is absolutely delicious! This is the perfect summer dessert, because it's actually fairly light. This cake is also pretty enough for a special occasion like a birthday or wedding or baby shower. We went with a three layer cake using 8 inch pans, but you can make a sheet cake or make two layers and use 9 inch pans. Here is what you will need:
1 (15.25 oz) strawberry cake mix (plus the ingredients it calls for on the box)
1 quart of fresh strawberries, capped
1 (3.4 oz) instant vanilla pudding mix
8 oz. frozen whipped topping, thawed (we used Cool Whip)
Mix the cake mix as directed on the package, except substitute Sprite or 7-Up for the water it calls for. This is a trick my mother has used for years and it makes a cake mix cake much lighter and moist. Spray three 8 inch pan with nonstick baking spray then line with parchment paper and spray again. If you do this, your cakes will never stick. If you don't have 8 inch pans, you can use two 9 inch pans. You can also make a sheet cake, but I prefer the layers so you get more filling between them. When the layers are done, turn them out and allow them to cool completely. Once they are totally cool, prepare the frosting.
Put the strawberries and pudding mix in a blender or food processor and process until the strawberries are completely broken down and the pudding has incorporated. It will start to thicken. Pour into a mixing bowl and just lightly fold in the whipped topping until it is all incorporated.
Place the first layer on a cake plate and top with frosting. Repeat with the other two layers and then frost the sides. You can garnish with whole fresh berries on top or around the sides. Refrigerate until ready to serve!
This makes such a pretty cake and it's so simple! Hope you enjoy it!