Ingredients
- 15.25 ounces yellow cake mix
- 4 large eggs
- 1/2 cup melted butter
- 2 cups milk, divided
- 12 ounces evaporated milk
- 14 ounces sweetened condensed milk
- 3 cups fresh sliced strawberries, divided
- 1 cup strawberry jam
- 8 ounces whipped topping
Instructions
- Preheat oven to 350°F and lightly spray a 9×13 baking dish with cooking spray.
- In a medium bowl, mix cake mix, eggs, melted butter, and 1 cup of milk until smooth.
- Pour batter into the prepared pan and bake for 30 minutes, or until a toothpick comes out clean.
- Whisk remaining 1 cup milk, evaporated milk, and sweetened condensed milk in a bowl; refrigerate mixture.
- In a small bowl, combine strawberry jam with 1 cup of the sliced strawberries; set aside.
- Once cake is fully cooled, poke holes all over the surface with a fork.
- Slowly pour milk mixture over cake, letting it soak in completely.
- Spread strawberry jam mixture evenly over top, then cover with whipped topping.
- Top with remaining sliced strawberries, cover, and refrigerate for at least 1 hour before serving.
Notes
- Use raspberries or mixed berries for variation.
- Add cinnamon to the batter for extra warmth.
- Swap store-bought whipped topping with homemade whipped cream for a richer finish.
- Fold in white chocolate chips for added indulgence.
- Let chill longer for best texture and flavor development.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Latin American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 35g
- Sodium: 290mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
