1boxwhite cake mix15.25 ounces (plus ingredients on the back of the box)
For the jello:
3ouncesstrawberry gelatin(one small box)
For the topping:
8ouncescream cheese(softened to room temperature)
1 ½teaspoonsvanilla extract
1 ½cupsheavy whipping cream(very cold)
fresh strawberriesfor decorating
Prepare cake mix in a 9x13 inch pan and bake in the oven according to package directions.
Allow cake to cool for 20-30 minutes.
Poke holes halfway through cake with the back of a round wooden spoon about 1-2 inches apart from each other. Set aside.
While cake is cooling prepare strawberry gelatin.
Pour boiling water over gelatin and whisk/stir the mixture until combined and gelatin is completely dissolved.
Carefully pour gelatin evenly over cake. The cake will soak up the gelatin. The gelatin will not fill the holes up completely which is completely normal.
Cool in the fridge for 1 hour or until the gelatin has set and the cake is only slightly tacky.
Once cake is set and cooled, prepare the topping.
Beat together cream cheese, powder sugar, and vanilla until light and fluffy. Slowly add in heavy whipping cream until fully incorporated.
Beat topping until it thickens and forms soft peaks, about 3-5 minutes.
Spread topping over cake.
Slice cake into squares and garnish with fresh strawberries. Serve cold.
Cover any leftovers with plastic wrap and store in the fridge. This cake also freezes well.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**