Description
A moist white or yellow cake poked with holes and filled with a creamy strawberry-flavored condensed milk mixture. Topped with whipped topping and fresh strawberries, this no-fuss dessert delivers bold flavor for bakers of all levels.
Ingredients
1 box (15.25 oz) white or yellow cake mix
1 can (14 oz) sweetened condensed milk
1 package (3 oz) strawberry gelatin or instant pudding mix
1 container (8 oz) heavy cream or whipped topping
2 cups fresh strawberries, hulled and quartered
1 teaspoon vanilla extract (optional)
Instructions
Preheat oven to 350°F (180°C)
Prepare 13×9-inch baking pan with parchment paper
Mix cake ingredients as directed on box, pour into pan, and bake 30-35 minutes
Cool cake completely in pan
Use a wooden spoon or skewer to poke deep, even holes in the cake
In a bowl, combine condensed milk, strawberry gelatin/pudding mix, and vanilla extract (if using)
Pour the mixture evenly into the poked holes using the back of a measuring cup to compress
Chill cake at least 4 hours or overnight
Top with whipped cream and fresh strawberries before serving
Notes
Use a chilled whipped topping for a stiffer, longer-lasting result
Reserve extra strawberries for garnish if desired
For easier filling application, pour half the mixture first, let absorb 10 minutes, then add remaining half
Store leftovers covered in refrigerator
- Prep Time: 25
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16th cake)
- Calories: 310
- Sugar: 25g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 28mg