Strawberry Stripe Refrigerator Cake

This cake from Grandma's Sunday Suppers Cookbook is the kind we used to serve to a group for a luncheon or take to a family reunion. It reminds me of the Jello Poke Cakes that were so popular but this is much better tasting. It tastes a good deal like a strawberry shortcake
  10 ounce packages of berries are not to be found anymore. However, you can buy 16 ounce sliced sweetened berries. I used one 16 ounce instead of two 10 ounce and it was more than enough.
  I used Cool Whip in the topping, which I am not a fan of, but it holds up better than homemade whipped cream. It worked fine, but I think the real stuff would be better.
Strawberry Stripe Refrigerator Cake
1 package Classic White Cake Mix
2 packages (10 ounce) frozen sweetened strawberry slices, thawed  (can sub one 16 ounce)
1 package (4 serving) vanilla instant pudding mix
1 cup milk
1 cup Whipping cream, whipped
Preheat oven to 350°F. Grease and flour 13x9x2 inch cake pan
  For cake, prepare, bake and cool following cake package directions. 
Poke holes 1 inch apart in top of cake using handle of wooden spoon.
  Puree thawed strawberries with juice in blender or food processor.
Spoon evenly over top of cake, allowing mixture to soak into holes.
  For topping, combine pudding mix and milk in large bowl. Stir by hand, until smooth. Fold in whipped cream. Spread over cake. Decorate with fresh strawberries if desired. Refrigerate at least 4 hours. Makes 12 to 16 servings.

Grandma's Sunday Suppers

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