Description
A delightful dessert that combines light vanilla cake with creamy cheesecake filling and fresh strawberries, perfect for gatherings.
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
- Begin by preparing the strawberries. Slice one long side of each berry to create a flat shape for decoration and set these aside.
- Chop the remaining strawberries into small pieces and place them in a bowl. Add the sugar and mix well. Cover and refrigerate to let the strawberries marinate.
- Follow the instructions on your cake mix box, using egg whites for a light batter. Blend all ingredients using a hand mixer or whisk until fully combined.
- Grease a 9×13 baking dish and pour the cake batter into it. Bake at 350°F for about 33 minutes.
- While the cake bakes, prepare the jello mix. In a bowl, combine the jello mix with one cup of boiling water and stir until dissolved. Set aside.
- Once the cake is baked, poke holes all over the warm cake with the handle of a wooden spoon, going about 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 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. Scoop them onto the center of the cake, spreading them out.
Notes
Let cake cool completely before adding cheesecake filling to prevent melting. For variations, consider different fruit toppings or flavored jello.