Ingredients:

  • 1 (15.25 oz / 432 g) box White Cake Mix
  • 3 large eggs (at room temperature)
  • 120 ml (½ cup) Vegetable Oil
  • 240 ml (1 cup) Water or Milk
  • 1 tsp (5 ml) Pure Vanilla Extract (for cake base)
  • 2 (3 oz / 85 g each) packets Strawberry Flavoured Gelatin Powder (Jello)
  • 240 ml (1 cup) Boiling Water
  • 240 ml (1 cup) Cold Water (or substitute ½ cup with cold Prosecco)
  • 480 ml (2 cups) Double Cream (Heavy Cream), very cold
  • 60 g (½ cup) Icing Sugar (Confectioner’s Sugar)
  • 1 tsp (5 ml) Pure Vanilla Extract (for frosting)
  • ½ tsp (2 g) Cream of Tartar or 1 packet Whipped Cream Stabilizer (Optional)
  • 250 g Fresh Strawberries, hulled and sliced or quartered

Instructions:

  1. Preheat oven to 175°C (350°F). Grease and lightly flour the 9x13 inch baking pan.
  2. In a large bowl, combine the cake mix, eggs, oil, water/milk, and vanilla extract. Beat on medium speed for 2 minutes until just combined and smooth. Do not overmix.
  3. Pour the batter into the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the centre comes out clean.
  4. Remove the cake from the oven and let it cool in the pan on a wire rack for 20 minutes. The cake must still be warm for the next stage.
  5. Prepare the Jelly: In a medium bowl, whisk the two packets of gelatin powder with the boiling water until the powder is fully dissolved (about 2 minutes).
  6. Stir in the cold water (or Prosecco) immediately.
  7. Poke the Cake: Using the blunt end of a wooden spoon handle or a thick skewer, firmly poke holes all over the warm cake. Aim for holes about 1 inch (2.5 cm) apart, ensuring they go nearly to the bottom of the cake.
  8. Pour and Soak: Slowly and evenly pour the liquid gelatin mixture over the entire poked cake, making sure the liquid sinks into the holes. Tilt the pan slightly to ensure even coverage.
  9. Chill: Cover the pan loosely with cling film and transfer it to the refrigerator. Chill for a minimum of 4 hours, or ideally 8 hours or overnight, until the jelly is completely set.
  10. Prepare Frosting: In a chilled mixing bowl, whip the heavy cream, icing sugar, vanilla extract, and cream of tartar/stabilizer (if using). Whip on high speed until stiff peaks form. Be careful not to overwhip.
  11. Frost: Once the cake is completely chilled and the jelly is set firm, spread the whipped cream evenly over the top of the cake.
  12. Garnish: Decorate the top generously with fresh sliced strawberries.
  13. Slice the cake and serve immediately. Store any leftovers in the refrigerator.