Description
A delightful dessert featuring layers of cake soaked with strawberry cream and topped with fresh strawberries.
Ingredients
Scale
- 1 box French vanilla cake mix
- 1 cup water
- ¼ cup vegetable oil
- 3 eggs
- 14 ounces Häagen-Dazs Strawberry Ice Cream
- 1 can (14-ounce) sweetened condensed milk
- 6 ounces evaporated milk
- 1 lb strawberries, half sliced and half diced (for garnish)
- 2 cups cold heavy whipping cream
- 2–3 tablespoons powdered sugar
- 1 teaspoon vanilla extract (Mexican vanilla if you have it — chef’s kiss)
Instructions
- Preheat your oven according to the cake box directions (mine was 350°F).
- In a large bowl, prepare the cake exactly according to the back of the box. I mix mine vigorously by hand — free arm workout included.
- Pour into a 9×13 baking dish and bake as directed (about 28 minutes for me), until a toothpick comes out clean.
- In a blender (I use my Ninja), add: strawberry ice cream, sweetened condensed milk, and evaporated milk. Blend just until smooth and combined. Don’t overthink it — this is supposed to be easy.
- As soon as the cake comes out of the oven, use a fork to poke holes all over the surface.
- Slowly pour the strawberry milk mixture evenly over the hot cake, letting it seep into all the holes.
- Arrange the sliced strawberries over the top.
- Cover and refrigerate overnight for best results. (If you’re short on time, let it soak at least 3–4 hours — but overnight is elite.)
- In a cold bowl, add: heavy cream, powdered sugar, and vanilla. Whip until soft, fluffy peaks form.
- Spread evenly over the chilled cake.
- Top with additional fresh strawberries.
Notes
- For best flavor, refrigerate the cake overnight.
- Feel free to adjust the amount of powdered sugar based on your desired sweetness.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg