Strawberry Poke Refrigerator Cake

READY IN: 50mins
SERVES: 12-16


  • 1
    (18 1/4 ounce) package white cake mix (or use yellow cake mix)
  • 3
    egg whites (or as called for by your cake mix) or 3 eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 2
    (10 ounce) packages frozen strawberries, completely thawed (do not drain the juice)
  • 1
    (3 1/2 ounce) package vanilla pudding mix (or cream cheese pudding mix)
  • 1
    cup half-and-half cream or 1 cup use 18% table cream
  • 12
    tablespoon cornstarch
  • 1
    (8 ounce) container cool whip frozen whipped topping, thawed
  • fresh sliced strawberry


  • Prepare the cake as directed on the package and bake in a 13 x 9-inch baking pan; cool to room temperature.
  • Using a straw poke holes all over the top of the cake almost to the bottom about 1-inch apart (make large enough and deep holes, the more holes the better!).
  • In a processor or blender puree the thawed strawberries until smooth, then slowly drizzle over the top of the cake paying more attention to the holes.
  • Refrigerate for 2 hours.
  • For the topping; prepare the pudding mix using 1 cup only of half and half cream and add in the 1/2 tablespoon cornstarch to the pudding mixture while mixing; beat until smooth and thickened.
  • Fold in the thawed Cool Whip until combined.
  • Spread over the top of the cake (cake must be completely cold before topping).
  • Arrange the sliced strawberries on top in a decorative pattern.
  • Refrigerate for 2 or more hours before serving.