Ingredients:

  • 1 box (15.25 oz / 432g) White Cake Mix
  • 3 large eggs
  • 1/2 cup (120ml) water
  • 1/3 cup (75g) melted unsalted butter
  • 1 tsp (5g) vanilla extract
  • 1 package (3 oz / 85g) Strawberry Jello
  • 1 cup (240ml) boiling water
  • 1 cup (150g) fresh strawberries, finely diced
  • 4 oz (113g) cream cheese, softened
  • 2 tbsp (30g) plain Greek yogurt
  • 1 cup (120g) powdered sugar
  • 1 tsp (5g) lemon juice
  • 50g sliced strawberries for garnish

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Mix the cake mix, eggs, water, melted butter, and vanilla until the batter is smooth and ivory-colored. Pour into the pan and bake for 28-32 minutes until the edges pull slightly away from the pan and a skewer inserted in the center comes out clean.
  3. Let the cake cool for exactly 15 minutes. Using the handle of a wooden spoon or a skewer, poke holes every 1 inch across the entire surface, going about halfway down into the cake.
  4. Dissolve the strawberry jello in boiling water and stir in the finely diced fresh strawberries. Slowly pour the hot liquid over the cake, ensuring it fills the holes.
  5. Refrigerate the cake for at least 2 hours to set.
  6. Whip the softened cream cheese, Greek yogurt, powdered sugar, and lemon juice until smooth. Spread the frosting evenly over the chilled cake and garnish with extra sliced strawberries.