Description
Indulge in a nostalgic treat that combines a light, moist white sponge cake with a luscious strawberry-infused milk soak. This delightful dessert is elevated with a creamy whipped topping and a vibrant, buttery crunch made from crushed golden cookies and strawberry gelatin. Perfect for summer gatherings, this recipe is easy to prepare ahead of time, ensuring every bite is flavor-packed and perfectly textured for a true comfort food experience.
Ingredients
1 white cake mix (plus required ingredients: eggs, oil, water per package instructions)
14 oz sweetened condensed milk
12 oz evaporated milk
3 oz strawberry flavored gelatin, divided
8 oz whipped topping, thawed
15 golden sandwich cookies, crushed
2 tbsp unsalted butter, melted
Instructions
Preheat oven and bake the white cake in a 9×13 pan according to package instructions. Let the cake cool for 10 minutes.
Use the handle of a wooden spoon to poke holes all over the warm cake.
In a medium bowl, whisk together the sweetened condensed milk, evaporated milk, and half (1.5 oz) of the strawberry gelatin powder.
Pour the milk mixture evenly over the cake, ensuring it fills the holes. Refrigerate for at least 2 hours.
Spread the whipped topping over the cooled, soaked cake.
In a small bowl, combine the crushed golden cookies with the melted butter and the remaining 1.5 oz of strawberry gelatin powder.
Sprinkle the strawberry crumble topping evenly over the whipped topping layer.
Keep refrigerated until ready to serve.
Notes
The cake tastes even better after resting overnight in the refrigerator. Ensure the cake is completely cooled before adding the whipped topping to prevent it from melting.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 42g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 6g
- Carbohydrates: 58g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 45mg