Yields: 12 servings Prep time: 25 minutes Bake & Cool time: Approx. 1.5 hours Chill time: 8+ hours (overnight recommended) Calories: Approx. 593 kcal per serving
This delightful layer cake features a tender white cake infused with a sweet strawberry and white chocolate mixture, topped with strawberry filling and a hint of almond in the whipped cream. Perfect for celebrations.
Ingredients
Base Cake:
- 1 box (standard size, approx. 15.25 oz / 432g) white cake mix
- Ingredients listed on cake mix box (typically water, vegetable oil, and egg whites)
Strawberry White Chocolate Soak:
- 1 can (14 oz / 396g) sweetened condensed milk
- 3/4 cup (approx. 130g) white chocolate chips
- 1 package (3 oz / 85g) strawberry-flavored gelatin mix (like JELL-O)
- 1/4 cup warm water
Toppings & Garnish:
- 1 can (21 oz / 595g) strawberry pie filling (Reduced Amount)
- 2 cups (480ml) heavy whipping cream, cold
- 2 tablespoons (25g) granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon almond extract (New Addition)
- 8-12 fresh strawberries, sliced, for garnish
Equipment:
- 9×13 inch baking pan
- Electric mixer (stand or hand-held)
- Microwave-safe bowl or double boiler
- Whisk
- Rubber spatula
- Wooden spoon (for poking holes)
Instructions
- Bake the White Cake: Preheat your oven to 350°F (175°C). Grease and flour the 9×13 inch baking pan, or line with parchment paper for easier removal if desired. Prepare the white cake mix batter according to the directions on the box, using the specified amounts of water, oil, and egg whites. Pour the batter into the prepared pan and spread evenly. Bake for the time recommended on the box (usually 25-35 minutes), or until a wooden skewer or toothpick inserted into the center comes out clean.
- Cool and Poke Cake: Let the baked cake cool in the pan on a wire rack for 10-15 minutes. Once slightly cooled but still warm, use the round handle end of a wooden spoon to poke holes all over the surface of the cake, about 1 inch apart.
- Prepare Strawberry White Chocolate Soak: While the cake cools slightly, prepare the soak. In a medium, microwave-safe bowl, combine the white chocolate chips and the sweetened condensed milk. Heat in the microwave in 30-second increments, stirring well after each, until the mixture is hot and the chips are melted (usually 1-2 minutes total). Stir until completely smooth and glossy. (Alternatively, melt gently in a double boiler). In a separate small bowl, dissolve the strawberry gelatin mix completely in the 1/4 cup of warm water, stirring until no granules remain. Pour the dissolved gelatin mixture into the warm white chocolate mixture and stir vigorously until fully combined and smooth.
- Fill the Cake: Immediately pour the warm strawberry white chocolate mixture evenly over the top of the poked cake. Use a spatula to gently spread the mixture, encouraging it to sink into the holes.
- Initial Chill: Allow the cake to cool completely at room temperature, then cover and refrigerate for at least 1 hour to allow the soak to set slightly.
- Add Pie Filling: Remove the chilled cake from the refrigerator. Open the single can of strawberry pie filling and spread it evenly over the top of the cake.
- Make Whipped Cream: In a large, chilled bowl, combine the cold heavy whipping cream, granulated sugar, vanilla extract, and almond extract. Beat with an electric mixer on medium-high speed until stiff peaks form. Be careful not to overbeat.
- Top with Whipped Cream: Dollop the fresh whipped cream over the strawberry pie filling layer. Use an offset spatula or the back of a spoon to gently spread the whipped cream evenly, covering the entire cake.
- Garnish and Final Chill: Arrange the sliced fresh strawberries decoratively over the whipped cream topping. Cover the cake loosely (avoid touching the topping if possible) and refrigerate for at least 8 hours, or preferably overnight, before slicing and serving. This allows the flavors to meld and the cake to fully set.
- Serve: Slice the chilled cake into 12 portions and serve cold. Keep leftovers refrigerated.
Estimated Nutritional Information (Per Serving – 1 of 12)
- Calories: approx. 593 kcal
- Total Fat: approx. 28g
- Saturated Fat: approx. 15g
- Total Carbohydrates: approx. 78g
- Dietary Fiber: approx. 1g
- Total Sugars: approx. 60g
- Protein: approx. 4g* (primarily from milk/cream, actual protein depends heavily on cake mix)
- Sodium: approx. 280mg (highly dependent on cake mix and gelatin brand)
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, including estimates for a standard white cake mix preparation. Actual values may vary significantly based on specific brands of cake mix, pie filling, gelatin, white chocolate, cream fat content, and precise measurements.)
