1 pkg. Duncan Hines moist deluxe strawberry cake mix
2 (10 oz.) pkg. sweetened, frozen sliced strawberries, thawed

Preheat oven to 350°. Grease and flour a 13 x 9 x 2-inch pan. Prepare and bake cake according to package directions (follow Basic recipe). Poke holes 1-inch apart in top of cake using handle from wooden spoon. Puree thawed strawberries with juice in blender. Spoon evenly over top of cake allowing mixture to soak into holes.

1 (4 serving size) pkg. vanilla instant pudding
1 c. milk
2 c. Cool Whip, thawed
fresh strawberries for garnish

Prepare pudding mix following package directions using 1 cup milk. Fold Cool Whip into pudding mixture. Spread over cake. Refrigerate at least 4 hours. When ready to serve, cut into squares and garnish each square with fresh strawberries.

Hint: Topping will spread easier if dropped by spoonfuls over the cake, then spread gently.