Ingredients:

  • 15.25 oz white or yellow cake mix
  • 1 cup water
  • 0.5 cup vegetable oil
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 3 oz strawberry gelatin powder
  • 1 cup boiling water
  • 0.5 cup cold water
  • 8 oz stabilized whipped topping
  • 1 lb fresh strawberries, hulled and sliced

Instructions:

  1. Preheat oven to 350°F (180°C). Grease and flour your 9x13 inch pan thoroughly.
  2. Mix the cake base. Combine the 15.25 oz cake mix, 1 cup water, 0.5 cup oil, 3 eggs, and 1 tsp vanilla in a large bowl.
  3. Beat the batter. Use a hand mixer on medium speed for 2 minutes until the batter is smooth and pale yellow.
  4. Bake the sponge. Pour into the pan and bake for 30 minutes until a toothpick inserted in the center comes out clean.
  5. Cool the cake. Let the cake rest on a wire rack for exactly 15 minutes. It should be warm to the touch but not steaming.
  6. Create the holes. Use the handle of a wooden spoon to poke holes across the entire surface, spaced about 1 inch apart.
  7. Dissolve the gelatin. Whisk the 3 oz strawberry gelatin powder into 1 cup boiling water for 2 minutes until no granules are visible.
  8. Temper the liquid. Stir in 0.5 cup cold water to cool the mixture slightly.
  9. Infuse the cake. Carefully pour the liquid over the cake, ensuring it fills every hole.
  10. Chill and top. Refrigerate for at least 4 hours. Once cold, spread the 8 oz whipped topping over the surface and top with 1 lb sliced strawberries until the white cream is covered in vibrant red fruit.