Better Than Love Cake (with Strawberries & Cream)

First edition, baby. They don't make 'em like this anymore.
Seriously. The cover art is completely different now.

If you've never picked up a copy of 101 Things to Do with A Cake Mix (now with updated cover art), you are missing out. Fun fact: This book was written by my former babysitter. Whoa.

While not every recipe is a winner for me, there are more hits than misses. I love the ease of using a cake mix but coming out with a result that is more appealing than regular old cake. The author describes her recipes as "foolproof ways of faking homemade by using cake mix and on-hand ingredients." The recipe below is a prime example.

Rather than the traditional Better Than You-Know-What Cake that usually features chocolate and caramel, this version uses strawberries and cream. Yum.

Before I go on, I should point out that I love strawberries. Love, love them. I might even like strawberries more than chocolate. Don't tell my chocoholic mother, though. She might disown me.

This time of year, strawberries can be hard to come by. Prime strawberry months are in the late spring and early summer. Luckily, this recipe calls for frozen strawberries, which are easy to find in any season (good thing, or I might start going through withdrawal).

If you like strawberries, this is the cake for you. Maybe this won't replace your trusted Better Than Whatever Cake, but it might find its own place in your dessert repertoire. This version is light and fresh and oh so good. Give it a try!

Better Than Love Cake
Recipe lightly adapted from 101 Things to Do with A Cake Mix by Stephanie Ashcraft
Brought to you by Sara (stuff-by-sara.blogspot.com)

1 box French vanilla or white cake mix, and ingredients specified on box
2 10-ounce packages frozen sliced strawberries (sweetened), thawed
1 box French vanilla, cheesecake, or white chocolate instant pudding mix,
     and ingredients specified on box
8 ounces whipped topping, thawed

Follow cake mix directions for a 9x13 inch cake. After the cake has baked, let it cool.

Using the handle of a wooden spoon, liberally poke holes in the cake. Pour thawed strawberries and juice evenly over the cake and into the holes.

Prepare pudding mix according to the directions on the box. Spread over strawberries on cake, sealing them.

Frost the cake with whipped topping and serve. Keep refrigerated.

Enjoy!