Description
Moist white cake soaked in strawberry gelatin, topped with creamy cheesecake, whipped topping, and fresh strawberries.
Ingredients
Scale
- 1 box (15.25 oz) white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (3 oz) box strawberry gelatin
- 1 cup boiling water
- 1 cup cold water
- 1 (8 oz) container frozen whipped topping, thawed
- 1 pint fresh strawberries, hulled and sliced
- Optional: Graham cracker crumbs for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large bowl, combine cake mix, water, vegetable oil, and eggs. Beat with an electric mixer until well combined (about 2 minutes).
- Pour batter into the prepared pan and bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes.
- Ensure cream cheese is softened. Microwave in short intervals if needed.
- In a medium bowl, beat softened cream cheese with sugar and vanilla extract until smooth.
- In a heatproof bowl, dissolve strawberry gelatin in boiling water. Stir until completely dissolved.
- Stir in cold water.
- While the cake is still warm, poke holes all over the cake using a wooden spoon handle or fork.
- Slowly pour the strawberry gelatin mixture over the cake, ensuring it seeps into all the holes.
- Cover and refrigerate for at least 2 hours (or overnight) to allow the gelatin to set.
- Spread the cheesecake filling evenly over the top of the chilled cake.
- Spread the thawed whipped topping over the cheesecake filling.
- Arrange sliced strawberries on top of the whipped topping.
- Sprinkle graham cracker crumbs over the top, if desired.
- Chill the assembled cake for another 30 minutes before serving for best results.
Notes
- Cake Mix Variations: Use yellow or strawberry cake mix for different flavors.
- Gelatin Flavors: Experiment with raspberry or cherry gelatin.
- Fruit Variations: Use raspberries, blueberries, or blackberries instead of strawberries.
- Cream Cheese Frosting: Substitute whipped topping with homemade cream cheese frosting.
- Make Ahead: Bake the cake and prepare the gelatin a day in advance.
- Storage: Store leftover cake in the refrigerator, covered, for up to 3 days.
- Troubleshooting:
- Dry Cake: Avoid overbaking.
- Gelatin Not Setting: Use correct gelatin-to-water ratio and chill adequately.
- Lumpy Cheesecake Filling: Ensure cream cheese is softened.
- Whipped Topping Melting: Chill cake thoroughly before adding topping.
- Prep Time: 20 minutes
- Cook Time: 25 minutes