Strawberries Poke Cake (strawberries and cream)

Step 1

Preheat the oven to 350°F. Spray a 9x13 baking pan with Baker’s Joy or a generic baking spray. Set it aside.

Step 2

Using a medium-sized mixing bowl, whisk together the boxed cake mix, water, vegetable oil and egg whites until completely combined.

Step 3

Evenly pour the cake batter into the prepared baking dish. Bake for 28 - 30 minutes, or until a toothpick inserted comes out clean.

Step 4

Remove the cake from the oven. Using either a fork or the handle of a wooden spoon, poke holes in the warm cake, spacing 1 inch apart. Allow the cake to completely cool.

Step 5

Using a medium-size heat-safe bowl, add the white chocolate chips and sweetened condensed milk. Microwave for 40 seconds. Stir the mixture until the chips are melted and smooth.

Step 6

Using a small heat-safe bowl, combine the boiling water and the strawberry flavored gelatin. Stir until all the sugar in the gelatin is dissolved.

Step 7

Pour the gelatin over the white chocolate mixture. Stir until completely combined.

Step 8

Evenly pour the white chocolate mixture over the cake, smoothing with a silicone spatula.

Step 9

Allow the cake to chill in the refrigerator for 20 minutes.

Step 10

Remove the cake from the refrigerator and spread the strawberry pie filling over the top of the white chocolate topping. Tightly cover and chill in the refrigerator for 4 hours to overnight.

Step 11

Remove the cake from the refrigerator, evenly spread the whipped topping over the cake.

Step 12

Lay the sliced strawberries on top of the whipped topping. Slice the cake in 2x2 slices.