Ingredients:

  • 15.25 oz White Cake Mix
  • 1 cup Whole Milk
  • 3 Large Eggs
  • 0.5 cup Vegetable Oil
  • 3 oz Strawberry Flavored Gelatin
  • 1 cup Boiling Water
  • 0.5 cup Sweetened Condensed Milk
  • 0.25 cup Cold Water
  • 8 oz Stabilized Whipped Topping
  • 1 lb Fresh Strawberries, hulled and sliced

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish. Combine cake mix, milk, eggs, and oil in a large bowl. Beat on medium speed for 2 minutes until smooth. Pour into the dish and bake for 28-32 minutes or until a toothpick comes out clean.
  2. Allow the cake to cool on a wire rack for exactly 10 minutes. While the cake is still warm, use the rounded handle of a wooden spoon to poke holes across the surface at 1-inch intervals, going 3/4 of the way down.
  3. In a heat-proof jug, whisk the strawberry gelatin with 1 cup of boiling water until completely dissolved. Stir in the sweetened condensed milk and cold water to balance the temperature and create a creamy osmotic mixture.
  4. Slowly pour the strawberry mixture over the cake, ensuring it fills the poked holes. Cover and refrigerate for at least 4 hours to allow the capillary action to set the infusion.
  5. Before serving, spread the whipped topping evenly over the surface. Garnish with sliced fresh strawberries and optional mint leaves.