Ingredients:

  • 1 box (15.25 oz) White or Yellow Cake Mix
  • 1 cup water
  • 1/2 cup neutral oil
  • 3 large eggs
  • 1 tsp pure vanilla bean paste
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 cup strawberry preserves, warmed
  • 1/4 cup whole milk
  • 2 cups heavy whipping cream, cold
  • 1 package (3.4 oz) instant strawberry pudding mix
  • 1/2 cup powdered sugar
  • 1 lb fresh strawberries, sliced

Instructions:

  1. Preheat the oven to 350°F (175°C) and grease your 9x13 inch baking dish thoroughly with butter or non stick spray.
  2. Whisk the cake mix, water, oil, eggs, and vanilla paste in a large bowl. Continue until the batter is smooth and no large lumps remain.
  3. Pour the batter into the dish and bake for 28-32 minutes. You'll know it's ready when a toothpick inserted in the center comes out clean and the edges are just pulling away from the pan.
  4. Cool the cake for exactly 10 minutes. This is the critical window where the cake is firm enough to hold its shape but soft enough to absorb the infusion.
  5. Poke holes across the entire surface using the handle of a wooden spoon. Space them about 1 inch apart, going about three quarters of the way down.
  6. Whisk together the condensed milk, warmed preserves, and whole milk until the mixture is uniform and pink.
  7. Pour the mixture slowly over the cake, aiming directly for the holes. Use a spatula to gently nudge the liquid into the openings if it pools on top.
  8. In a chilled bowl, combine heavy whipping cream, instant strawberry pudding mix, and powdered sugar. Beat with an electric mixer until stiff peaks form and the mixture is thick and mousse-like.
  9. Spread the stabilized pudding topping evenly over the cake using an offset spatula.
  10. Garnish with fresh sliced strawberries. Refrigerate for at least 2 hours before serving to allow the infusion to set.