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Vanilla Cake with Strawberry Filling

A pale, pillowy vanilla sponge crowned with a glossy ribbon of strawberry, this cake is both simple and elegant, perfect for a slow afternoon treat.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 16 pieces
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Cake
  • 15.25 ounces vanilla cake mix or white cake mix
  • 4 pieces egg whites Use room-temperature for a smoother batter.
  • 1 cup water
  • 1/2 cup vegetable oil
For the Strawberry Filling
  • 1 cup white chocolate chips Dairy-free option available.
  • 14 ounces sweetened condensed milk Use an alternative for dairy-free.
  • 1/3 cup boiling water
  • 3 ounces strawberry flavored gelatin
  • 21 ounces strawberry pie filling Fresh strawberries can be used as an alternative.
  • 12 ounces whipped topping, thawed Dairy-free option available.
  • 12 pieces fresh strawberries, washed, capped, and sliced thin

Method
 

Preparation
  1. Preheat the oven to 350°F and spray a 9x13 baking pan with baking spray.
  2. In a medium bowl, whisk together the cake mix, water, vegetable oil, and egg whites until combined.
  3. Pour the batter into the prepared baking dish and bake for 28-30 minutes, or until a toothpick comes out clean.
  4. Poke holes in the warm cake and let it cool completely.
Making the Filling
  1. Microwave white chocolate chips and sweetened condensed milk for 40 seconds, then stir until smooth.
  2. Dissolve strawberry gelatin in boiling water and stir it into the white chocolate mixture.
  3. Pour the white chocolate mixture over the cooled cake and chill for 20 minutes.
  4. Spread strawberry pie filling over the top and refrigerate for 4 hours or overnight.
Serving
  1. Spread whipped topping over the cake and add sliced strawberries on top.
  2. Slice the cake into 2x2 pieces.

Notes

Cover the cake with plastic wrap or keep it in an airtight container and refrigerate; it will stay fresh for 3–4 days. For longer storage, cut into squares, wrap individually, and freeze up to one month — thaw in the refrigerator before serving. Chill the assembled cake uncovered for the last hour for a glossy finish.