Ingredients:

  • 1 box (15.25 oz) White Cake Mix
  • 1 cup water
  • 1/3 cup neutral oil
  • 3 large egg whites
  • 1 package (3 oz) strawberry gelatin
  • 1 cup boiling water
  • 1/2 cup sweetened condensed milk
  • 8 oz whipped topping
  • 1 lb fresh strawberries, hulled and sliced
  • 1 tsp vanilla bean paste

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Combine white cake mix, water, neutral oil, and egg whites in a large bowl. Beat with an electric mixer on medium for 2 minutes until smooth.
  3. Pour the batter into the prepared dish 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 handle of a wooden spoon to poke holes across the surface, spaced 2cm apart, going about 3/4 of the way down.
  5. Whisk strawberry gelatin with boiling water until dissolved. Stir in the sweetened condensed milk until well combined.
  6. Slowly pour the strawberry mixture over the holes in the cake. Refrigerate for at least 4 hours to allow the filling to set.
  7. Spread whipped topping evenly over the chilled cake and garnish with sliced fresh strawberries before serving.