Ingredients:

  • 1.5 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 cup low-fat buttermilk
  • 1 tsp vanilla extract
  • 1 package (85g) strawberry gelatin mix
  • 1 cup boiling water
  • 0.5 cup cold water
  • 1 cup heavy whipping cream, chilled
  • 0.25 cup plain Greek yogurt
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 13x9 inch baking pan.
  2. Cream together the butter and sugar until the mixture looks pale and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Alternately add the flour, baking powder, salt, and buttermilk, mixing until just combined.
  5. Bake for 25-30 minutes or until a toothpick comes out clean. Let the cake cool completely on a wire rack.
  6. Prepare the gelatin filling by whisking the strawberry gelatin mix into boiling water until completely dissolved.
  7. Stir in the cold water.
  8. Use a wooden skewer to poke holes every 1 inch across the entire surface of the cooled cake, ensuring you reach nearly the bottom.
  9. Slowly pour the liquid gelatin over the cake, ensuring every hole is filled.
  10. Refrigerate the cake for at least 6 hours until the gelatin is firm.
  11. Whip together the heavy cream, Greek yogurt, powdered sugar, and vanilla extract until fluffy, then spread evenly over the top of the chilled cake.