Ingredients:

  • 1 box (15.25 oz / 432g) White Cake Mix
  • 1 cup (240ml) Water
  • 1/2 cup (115g) Unsalted Butter, melted
  • 3 Large Eggs
  • 1 tsp (5ml) Vanilla Extract
  • 1 package (3 oz / 85g) Strawberry Gelatin
  • 1 cup (240ml) Boiling Water
  • 1 can (14 oz / 396g) Sweetened Condensed Milk
  • 1/2 cup (75g) Fresh Strawberries, finely diced
  • 1 container (8 oz / 225g) Whipped Topping, thawed
  • 1 cup (240ml) Cold Heavy Cream
  • 2 tbsp (30g) Powdered Sugar
  • Fresh Strawberries for garnish

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Combine cake mix, water, melted butter, eggs, and vanilla. Beat on medium speed for 2 minutes until the batter is smooth and pale.
  3. Pour the batter into the pan and bake for 25–30 minutes until a toothpick inserted in the center comes out clean.
  4. Allow the cake to cool for 10 minutes before proceeding.
  5. Use the handle of a wooden spoon to poke holes every 1 inch across the entire surface of the cake, pressing down about 2/3 of the way.
  6. Whisk the strawberry gelatin into boiling water until completely dissolved.
  7. Stir the sweetened condensed milk into the gelatin mixture until smooth.
  8. Slowly pour the strawberry mixture over the cake, ensuring the liquid fills the holes.
  9. Evenly scatter the finely diced fresh strawberries over the top, pressing them slightly into the glaze.
  10. Refrigerate the cake, uncovered, for at least 4 hours (or overnight) to allow the syrup to set.
  11. Beat the heavy cream and powdered sugar until stiff peaks form, then fold in the thawed whipped topping.
  12. Spread the cream topping in a thick, velvety layer over the chilled cake.
  13. Garnish with fresh strawberries.