Ingredients:

  • 1 (15.25 oz) box White/Yellow Cake Mix
  • 3 Large Eggs
  • 1 cup Whole Milk
  • 1/2 cup Unsalted Butter, melted
  • 1 tsp Pure Vanilla Extract (for cake)
  • 1 (3 oz) packet Strawberry Gelatin (Jell-O)
  • 1 cup Boiling Water
  • 1/2 cup Cold Water
  • 1 (14 oz) can Sweetened Condensed Milk, chilled
  • 2 cups Heavy Whipping Cream, very cold
  • 1/2 cup Powdered Sugar, sifted
  • 1 tsp Pure Vanilla Extract (for topping)
  • 1 cup Fresh Strawberries, sliced (for garnish)

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease and flour a 9x13 inch baking dish.
  2. In a large bowl, combine the cake mix, melted butter, milk, 1 tsp vanilla extract, and eggs. Mix on medium speed for 2 minutes until smooth and well-combined. Do not overmix.
  3. Pour the batter evenly into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool on a wire rack for 30 minutes.
  4. Using the handle of a wooden spoon or a sturdy chopstick, evenly poke holes all over the cooled cake, spacing them about 1 inch (2.5 cm) apart. Ensure the holes go nearly all the way to the bottom.
  5. In a small bowl, whisk the strawberry gelatin powder with 1 cup (240 ml) of boiling water until fully dissolved. Stir in the 1/2 cup (120 ml) of cold water.
  6. Slowly pour about two-thirds of the gelatin mixture evenly over the entire surface of the poked cake.
  7. In a separate bowl, whisk the chilled sweetened condensed milk with the remaining one-third of the prepared gelatin mixture until smooth.
  8. Gently pour the condensed milk mixture over the cake. Cover the cake loosely and refrigerate for a minimum of 4 hours, or preferably overnight, until the gelatin has completely set and the cake is firm.
  9. When ready to serve, combine the cold heavy cream, powdered sugar, and the second tsp of vanilla extract in a chilled mixing bowl. Beat on high speed until stiff peaks form.
  10. Spread the whipped cream evenly over the top of the chilled cake. Decorate the top with freshly sliced strawberries. Slice and serve immediately. Store any leftovers refrigerated.