Ingredients:

  • 2 cups (250g) all-purpose flour
  • 3/4 cup (150g) granulated sugar
  • 2 tsp (10g) baking powder
  • 1/2 tsp (3g) salt
  • 1/2 cup (115g) unsalted butter, softened
  • 2 large eggs
  • 1 cup (240ml) low-fat milk
  • 1 tsp (5ml) vanilla extract
  • 1 package (85g) strawberry gelatin powder
  • 1 cup (240ml) boiling water
  • 1/2 cup (120ml) cold water
  • 1 cup (240ml) heavy whipping cream, chilled
  • 1/2 cup (120g) plain Greek yogurt
  • 2 tbsp (25g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) fresh strawberries, sliced

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Cream together softened butter and granulated sugar until the mixture is pale and fluffy.
  3. Beat in eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the sifted flour, baking powder, and salt, alternating with the milk. Mix until the batter is smooth.
  5. Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  6. While the cake is still warm, use a wooden chopstick or handle of a spoon to poke holes evenly throughout the cake.
  7. Dissolve strawberry gelatin powder in boiling water, stir in the cold water, and pour the mixture slowly over the cake, ensuring it fills the holes.
  8. Place the cake in the refrigerator and chill for at least 4 hours to allow the infusion to set.
  9. In a chilled bowl, beat heavy whipping cream, Greek yogurt, powdered sugar, and vanilla extract until stiff peaks form.
  10. Spread the cream topping evenly over the chilled cake and garnish with sliced fresh strawberries.