Ingredients:

  • 15.25 oz white cake mix
  • 1 cup whole milk
  • 0.5 cup unsalted butter, melted
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 14 oz sweetened condensed milk
  • 3 oz strawberry gelatin
  • 1 cup boiling water
  • 0.5 cup strawberry puree
  • 2 cups heavy whipping cream, cold
  • 0.25 cup powdered sugar
  • 1 cup fresh strawberries, sliced

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan.
  2. In a large mixing bowl, combine the cake mix, melted butter, eggs, and milk. Beat on medium speed for 2 minutes until the batter is aerated and pale.
  3. Pour the batter into the prepared pan and bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow the cake to cool for exactly 15 minutes. Use the rounded handle of a wooden spoon to poke holes across the entire surface, spaced about 1 inch apart and reaching 3/4 of the way down.
  5. Whisk the strawberry gelatin with 1 cup of boiling water until fully dissolved. Stir in the sweetened condensed milk and cold strawberry puree until combined.
  6. Slowly pour the strawberry mixture over the warm cake, ensuring the liquid fills the poked holes.
  7. Transfer the cake to the refrigerator and chill for at least 2 hours to allow the infusion to set and the crumb to stabilize.
  8. In a chilled bowl, beat the heavy whipping cream and powdered sugar until stiff peaks form. Spread evenly over the chilled cake using an offset spatula.
  9. Garnish with sliced fresh strawberries and serve chilled.