Description
A moist white cake poked with a sweet strawberry syrup, topped with whipped cream and fresh berries. This nostalgic, no-bake dessert delivers a comforting blend of textures and summer flavors in every bite.
Ingredients
1 box (15.25 oz) white cake mix (plus eggs, oil, water)
3 cups fresh strawberries (hulled and sliced)
3/4 cup granulated sugar
1 small box (3 oz) strawberry jello powder
16 oz whipped topping (store-bought or homemade)
1/2 cup all-purpose flour (for cake mix instructions)
Instructions
Preheat oven to 350°F (180°C). Prepare cake mix according to box instructions with added 1/2 cup flour.
Bake cake in 9×13-inch pan for 30-35 minutes until golden. Let cool slightly.
Macerate 2 1/2 cups strawberries with 3/4 cup sugar and 3 oz strawberry jello powder. Let sit 10 minutes.
Use a wooden dowel to poke holes across the cake. Pour strawberry mixture over cake, pressing gently.
Top with whipped topping and remaining strawberries. Refrigerate 1 hour before serving.
Notes
For best results, use ripe strawberries for maximum flavor.
Chill cake 30-60 minutes for optimal texture.
Substitute 1/2 cup cornstarch for jello powder as a vegan alternative.
Reserve 1/2 cup whole strawberries for garnish as in the article.
Store in airtight container in refrigerator up to 24 hours.
- Prep Time: 25
- Cook Time: 35
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/16 of cake)
- Calories: 320
- Sugar: 38g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 4g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg