I first had this cake at a baby shower and let me tell you, I went back for seconds before I even asked for the recipe. It was so creamy, so soft, and that strawberry flavor hit all the right notes. Now it’s my go-to for potlucks and holidays when I need something simple but unforgettable. Bonus: it tastes even better the next day.

Ingredients:

• 1 box white cake mix (plus ingredients listed on box: usually egg whites, oil, and water)

• 1 (3 oz) box strawberry Jello

• 1 cup boiling water

• ½ cup cold water

• 1 (8 oz) block cream cheese, softened

• 1 (14 oz) can sweetened condensed milk

• 1 (8 oz) container whipped topping (like Cool Whip), thawed

• 1½ cups chopped fresh strawberries (plus extra for garnish)

Instructions:

1. Bake the cake
   Prepare and bake cake in a 9x13 inch pan according to box instructions. Let it cool for 15–20 minutes.

2. Make Jello mixture
   In a bowl, dissolve strawberry Jello in 1 cup boiling water. Stir in ½ cup cold water. Let it cool slightly, about 5 minutes.

3. Poke and pour
   Use the handle of a wooden spoon to poke holes all over the cooled cake (about 1 inch apart). Slowly pour the Jello mixture over the cake, making sure it seeps into all the holes.

4. Chill the cake
   Cover and refrigerate for at least 2 hours to allow the Jello to set.

5. Make the cream topping
   Beat cream cheese until smooth. Add sweetened condensed milk and beat again until creamy. Fold in whipped topping and chopped strawberries.

6. Frost and finish
   Spread the cream mixture over the chilled cake. Top with additional sliced strawberries if desired.

7. Serve
   Keep refrigerated until ready to serve. It’s cool, creamy, and the kind of dessert that brings people back for more.

Nutrition (per serving, approx.):

Serves: 12 | Prep Time: 20 mins | Chill Time: 2 hours | Total Time: ~2.5 hours
Calories: 320 | Protein: 4g | Carbs: 38g | Fat: 16g | Fiber: 1g | Sugar: 27g