Strawberry Poke Refrigerator Cake - cooking recipe

Ingredients

1 (18 1/4 ounce) package white cake mix (or use yellow cake mix)
3 egg whites (or as called for by your cake mix) or 3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 (10 ounce) packages frozen strawberries, completely thawed (do not drain the juice)
1 (3 1/2 ounce) package vanilla pudding mix (or cream cheese pudding mix)
1 cup half-and-half cream or 1 cup use 18% table cream
1/2 tablespoon cornstarch
1 (8 ounce) container cool whip frozen whipped topping, thawed
fresh sliced strawberry

Preparation

Prepare the cake as directed on the package and bake in a 13 x 9-inch baking pan; cool to room temperature.
Using a straw poke holes all over the top of the cake almost to the bottom about 1-inch apart (make large enough and deep holes, the more holes the better!).
In a processor or blender puree the thawed strawberries until smooth, then slowly drizzle over the top of the cake paying more attention to the holes.
Refrigerate for 2 hours.
For the topping; prepare the pudding mix using 1 cup only of half and half cream and add in the 1/2 tablespoon cornstarch to the pudding mixture while mixing; beat until smooth and thickened.
Fold in the thawed Cool Whip until combined.
Spread over the top of the cake (cake must be completely cold before topping).
Arrange the sliced strawberries on top in a decorative pattern.
Refrigerate for 2 or more hours before serving.