Cake:

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

Preheat oven to 350°F. Grease and flour a 13x9x2-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.

Topping:

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.