Description
A delightful dessert combining a fluffy white cake, creamy cheesecake filling, and marinated strawberries, perfect for celebrations.
Ingredients
- 2 packs (16 oz each) of strawberries
- 1 box (14.25 oz) of white cake mix
- 1/2 cup of sugar
- 1 pack (3 oz) of strawberry jello mix
- 1 cup of boiling water
- 24.3 oz of Philadelphia no-bake cheesecake filling
Instructions
- Prepare the strawberries by making one long slice on the side of each berry, creating a flat shape. Set these aside for decoration.
- Chop the remaining strawberries into small pieces and place them in a bowl. Add the sugar to the bowl and mix well. Cover and refrigerate to let the strawberries marinate.
- Follow the instructions on your cake mix box, using egg whites to achieve a light batter. Blend all ingredients using a hand mixer or whisk until fully combined.
- Grease your 9×13 baking dish and pour the cake batter into it. Bake at 350°F for about 33 minutes.
- While baking, prepare the jello mix. In a bowl, combine the jello mix with one cup of boiling water. Stir until dissolved and set aside.
- Once the cake is baked, poke holes all over the warm cake using the handle of a wooden spoon, going approximately three-quarters of the way down.
- Pour the jello mixture evenly over the cake, ensuring it fills all the holes. Chill in the refrigerator for at least one hour to allow it to cool completely.
- Once cooled, spread the no-bake cheesecake filling evenly on top of the cake. Arrange the set-aside sliced strawberries around the edges for decoration.
- Finally, take the marinated strawberries out of the fridge and scoop them onto the center of the cake, spreading them around.
Notes
Serve cold with whipped cream or additional fresh fruit for an elegant touch. This cake holds up well in the refrigerator for 3-4 days.
