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- Queen G
- 3 days ago
- 2 min read
Serves: 8-10
​Prep time: 20 Minutes
Bake time: 30 Minutes
Ingredients
The Cake Base:
1 box yellow or golden cake mix
1 box instant vanilla pudding mix
4 large eggs
½ cup melted butter, cooled
½ cup milk
1 tablespoon Crushed freeze-dried strawberries
đź’ˇ Pro-Tip: If you use a different cake mix brand, just remember the golden rule: add an extra egg, swap the vegetable oil for melted butter, and swap the water for milk!
The Strawberry Filling:
1 can Sweetened condensed milk
1 cup Milk
â…” cup Freeze-dried strawberries (crushed into powder)
½ teaspoon Vanilla extract (optional)
The Topping:
2 cups Heavy cream
½ cup Powdered sugar
ÂĽ cup Crushed freeze-dried strawberries (optional)
Directions:
Preheat the oven to 350F and grease a 9x13 inch baking dish with with non-stick spray.
In a large bowl, whisk together the cake mix, vanilla pudding mix, eggs, milk, vanilla extract, and melted butter until smooth and fully combined. If desired, add a few drops of red food coloring for a brighter colour.
Pour the batter into the prepared baking dish and use a spatula to spread into an even layer.
Bake for 30 minutes, or until a toothpick inserted at the center comes out clean and the top is lightly golden.
Allow the cake to cool for 15 minutes. Using a round handle of a wooden spoon, poke holes across the entire cake, pressing about three quarters of the way down. Be careful not to push all the way to the bottom!
In a small bowl, whisk the crushed freeze dried strawberries, sweetened condensed milk, milk, red food coloring (optional), and vanilla extract together until fully combined.
Pour the strawberry filling evenly all over the cake, ensuring it seeps into the holes. Place into the refrigerator to chill for 1-2 hours.
In a bowl, whisk together the heavy cream, and powdered sugar until stiff peaks form and it is fluffy.
Spread the whipped cream all over the chilled cake. Garnish the top with extra crushed freeze dried strawberries. Slice, serve and enjoy!
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