Ingredients:

  • 1 box (15.25 oz / 432g) strawberry cake mix
  • 3 large eggs
  • 1/2 cup (120ml) vegetable oil
  • 1 cup (240ml) water
  • 1 package (3 oz / 85g) strawberry gelatin powder
  • 1 cup (240ml) boiling water
  • 1 tub (8 oz / 225g) Cool Whip, thawed
  • 1/2 cup (120ml) sweetened condensed milk
  • 1 cup (150g) fresh strawberries, sliced thin

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Combine the strawberry cake mix, eggs, oil, and water. Beat on medium speed for 2 minutes until smooth.
  3. Pour batter into the pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
  4. Allow the cake to cool for 10 minutes.
  5. Use a wooden skewer to poke holes every 1 inch across the surface of the warm cake.
  6. Whisk strawberry gelatin powder into 1 cup of boiling water until fully dissolved.
  7. Slowly pour the gelatin liquid over the cake, ensuring it seeps into the holes.
  8. Refrigerate the cake for at least 2 hours to set the gelatin.
  9. Gently fold the sweetened condensed milk into the thawed Cool Whip until smooth.
  10. Spread the creamy topping over the chilled cake and garnish with sliced fresh strawberries.
  11. Chill for an additional 2 hours before slicing and serving.