Ingredients:

  • 1 box (15.25 oz / 432g) white cake mix
  • 1 cup (240ml) water
  • 1/2 cup (115g) vegetable oil
  • 3 large eggs
  • 1 package (3 oz / 85g) strawberry gelatin powder
  • 1 cup (240ml) boiling water
  • 1 can (14 oz / 397g) sweetened condensed milk
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1/4 cup (50g) powdered sugar
  • 1 tsp (5ml) vanilla extract
  • 1 cup (150g) fresh strawberries, hulled and sliced

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13 inch baking pan.
  2. Combine white cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes.
  3. Pour batter into the pan and bake for 20-25 minutes until edges are golden brown and a toothpick comes out clean.
  4. Allow the cake to cool for 5-10 minutes so it remains warm to the touch.
  5. Using the handle of a wooden spoon, poke holes every 1/2 inch across the entire surface, pressing firmly to reach nearly the bottom.
  6. Dissolve strawberry gelatin in boiling water and whisk until smooth.
  7. Slowly pour the gelatin mixture over the warm cake, ensuring it fills the holes.
  8. Pour sweetened condensed milk evenly over the gelatin layer.
  9. Refrigerate the cake for 4 hours to allow the syrup to set.
  10. Whip chilled heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
  11. Spread whipped cream over the chilled cake and garnish with sliced fresh strawberries.