Strawberry Cream Cake

Strawberry Cream Cake

Miz Helen's Kitchen

Ingredients

1 white cake mix

1/3 cup oil for the cake mix

3 eggs for the cake mix

6 ounce box strawberry jello

1 6 ounce box vanilla instant pudding

3 cups milk for the pudding

1 quart strawberries, cored and sliced

1 cup sugar

2 to 3 cups whipped topping

Directions

Prepare and bake the cake according to package directions.

Let the cake cool to room temperature.

Take a fork and pierce the cake all over the top.

Prepare the jello according to package directions.

Very slowing pour the entire jello mixture over the cake allowing the liquid to absorb into the cake.

Refrigerate the cake for 2 to 3 hours.

Wash and core the strawberries, slice the berries.

Place the strawberries into a large bowl and pour the 1 cup sugar over the berries.

Do not stir, just pour the sugar over the top and cover the bowl. Set the bowl aside at room temperature. Do Not Refrigerate.

Just before you bring the cake out of the refrigerator, prepare the pudding according to package directions.

Spread the pudding on the top of the cake.

Remove the cover from the strawberries and mix them. Place some of the strawberries on top of the pudding.

Place the cake back in the refrigerator until just before serving.

Just before serving, spread the whipped topping on the top of the pudding and top with the remaining strawberries.

Keep refrigerated until time to serve.

If you have any left refrigerate the cake.

Enjoy!