Ingredients:

  • 1 box (15.25 oz) white cake mix
  • 1 cup whole milk
  • 3 large egg whites
  • 0.5 cup neutral vegetable oil
  • 1 can (14 oz) sweetened condensed milk
  • 1 cup strawberry pie filling
  • 3 oz strawberry gelatin powder
  • 0.25 cup boiling water
  • 2 cups heavy whipping cream, cold
  • 0.5 cup powdered sugar
  • 4 oz softened cream cheese
  • 1 lb fresh strawberries

Instructions:

  1. Preheat oven according to cake mix instructions. In a large bowl, combine white cake mix, whole milk, egg whites, and neutral oil. Whisk until smooth to maintain a snowy white crumb.
  2. Pour batter into a greased 9x13 inch baking dish. Bake for 30 minutes or until a toothpick comes out clean. Allow the cake to cool for exactly 10 minutes to reach the 'Sweet Spot' for wicking.
  3. Using the rounded handle of a wooden spoon, poke holes across the entire surface of the warm cake at 1-inch intervals.
  4. In a medium bowl, dissolve strawberry gelatin in 1/4 cup boiling water. Whisk in the sweetened condensed milk and strawberry pie filling until the mixture is a uniform, jammy consistency.
  5. Slowly pour the strawberry infusion over the cake, ensuring it fills the holes. Cover and refrigerate for at least 4 hours to allow the capillary action to set the crumb.
  6. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and softened cream cheese until stiff peaks form. The cream cheese acts as a stabilizer to prevent weeping.
  7. Spread the stabilized frosting over the chilled cake. Garnish with sliced fresh strawberries before serving.