Should be assembled within an hour of serving. Pound cake can be prepared in advance and frozen. Simple, delicious, and pretty. Adapted from Quick & Kosher.
1 (18 oz) yellow cake mix
1 instant vanilla pudding mix
1 cup water
⅓ cup oil
1 bag frozen strawberries, partially thawed
1 Tbsp sugar, for sprinkling
1½-2 tubs ready-whipped topping (such as Smackin' Good's)
Preheat oven to 350 degrees. Mix cake mix with pudding mix, eggs, water, and oil.
Pour batter into greased 9x13" pan and bake for 40-45 minutes. Allow to cool before slicing, or freeze for later use.
Slice semi-frozen strawberries into a bowl. Sprinkle with sugar and allow to sit for a half hour.
To assemble, cut yellow cake into one-inch cubes. You will use about 2/3 of the cake.
Layer cake cubes, followed by half the strawberries, followed by a generous layer of whipped topping. Repeat. Garnish with cake crumbs if desired.