Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
Prepare the cake mix according to the package directions (usually mixing the cake mix with eggs, oil, and water).
Pour the batter into the prepared pan and spread it evenly.
Bake the cake according to the package instructions, usually around 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool for about 10 minutes in the pan. Then, using the handle of a wooden spoon or a fork, poke holes all over the cake (about 1-inch apart) while it’s still warm.
2. Make the Strawberry Filling:
While the cake is cooling, combine the sliced strawberries and granulated sugar in a bowl. Stir them together and set them aside for about 10-15 minutes to allow the sugar to draw out the juices from the strawberries.
You’ll have a syrupy mixture once the strawberries are ready.
3. Prepare the Pudding Filling:
In a separate bowl, whisk together the instant vanilla pudding mix and 2 cups of cold milk. Stir for about 2 minutes until it thickens to a pudding consistency.
Pour the pudding over the cooled cake, spreading it evenly into the holes. Use a spatula to help smooth the pudding into the holes.
4. Assemble the Cake:
Spoon the strawberry mixture (with syrup) evenly over the top of the pudding layer on the cake. Be sure to include the syrup, as it will add moisture and flavor.
5. Make the Whipped Cream Topping:
In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on medium-high speed until soft peaks form.
Spread the whipped cream over the strawberries, smoothing it out to cover the entire cake.
6. Chill and Serve:
Refrigerate the cake for at least 2-3 hours, or overnight, to allow the flavors to meld and the cake to set.
Before serving, you can garnish with additional fresh strawberries if desired.
