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Pink Velvet Cloud Cake

A light and tender cake resembling a pink celebration, perfect for sharing with family and friends.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 3 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box white cake mix
  • 1 box (3 oz) strawberry gelatin (Jell-O) For bold pink color
  • 1 cup strawberry milk Use cold for best results
  • 2 cups diced strawberries Dice uniformly for even distribution
  • 1 tub (8 oz) whipped topping Optional: stabilize with instant pudding mix if needed
  • to taste pink sprinkles Optional for decoration

Method
 

Preparation
  1. Prepare the cake mix using strawberry milk instead of water.
  2. Mix in the dry strawberry gelatin powder.
  3. Bake in a greased 9 x 13 pan according to package instructions.
  4. Cool the cake completely.
  5. Poke small holes across the cake and drizzle 2-3 tablespoons of strawberry milk over it to keep it moist.
  6. Spread diced strawberries evenly over the cake.
  7. Spread whipped topping evenly on top.
  8. Add pink sprinkles if desired and refrigerate for at least 3 hours before serving.
Serving
  1. Slice the cake with a gentle hand and serve chilled for the best taste.
Storage
  1. Keep the cake covered in the refrigerator for up to 3 days.
  2. If cut, press plastic wrap over the cut surface or store slices in an airtight container.

Notes

Use cold strawberry milk for the best flavor and rise. Allow the cake to cool completely before poking holes to avoid tearing. You may fold diced strawberries into the whipped topping for extra flavor.