Ingredients
Method
Preparation
- Preheat oven to 350°F (175°C) and spray a 9x13 pan.
- Mix cake ingredients until smooth, pour into pan, and bake for 28-30 minutes or until a toothpick comes out clean.
- While the cake is still slightly warm, poke holes about 1 inch apart with a fork or wooden spoon handle, then let cool completely.
Filling
- Microwave white chocolate chips and sweetened condensed milk for 40 seconds and stir until smooth.
- Mix boiling water with strawberry gelatin until fully dissolved, then stir into the white chocolate mixture.
- Pour the white chocolate-strawberry mixture evenly over the cake, spreading gently to fill the holes.
Assembly and Chilling
- Refrigerate for 20 minutes to set slightly.
- Spread strawberry pie filling evenly on top, cover, and chill for 4 hours or overnight.
- Before serving, spread whipped topping evenly and arrange fresh strawberry slices on top.
Notes
For better results, chill the cake well before serving. You can also brush fresh strawberry slices with warmed apricot jam for extra shine.
