Ingredients:

  • 1 box (15.25 oz) white cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup milk
  • 1 tsp vanilla extract
  • 1 package (3.4 oz) strawberry gelatin powder
  • 1 cup boiling water
  • 1/2 cup sweetened condensed milk
  • 1/4 cup strawberry preserves
  • 2 cups heavy whipping cream, chilled
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract
  • Fresh strawberries, sliced for garnish

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan thoroughly.
  2. In a large bowl, combine the white cake mix, eggs, oil, milk, and vanilla extract. Beat on medium speed for 2 minutes until the batter is smooth and pale.
  3. Pour the batter into the prepared pan and bake for 28 minutes, or until a toothpick inserted in the center comes out clean.
  4. Allow the cake to cool for 10 minutes. Using the handle of a wooden spoon, press deep holes into the cake approximately 1 inch apart, reaching nearly to the bottom of the pan.
  5. Whisk the strawberry gelatin powder into boiling water until completely dissolved.
  6. Stir the sweetened condensed milk and strawberry preserves into the gelatin mixture.
  7. While the glaze is still warm, slowly pour it over the cake, ensuring it fills the poked holes.
  8. Refrigerate the cake for 4 hours to allow the glaze to set and penetrate the crumb.
  9. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  10. Spread the whipped cream evenly over the chilled cake and garnish with sliced fresh strawberries.