Preheat your oven according to the cake mix instructions. Prepare and bake the white cake mix in a 9×13-inch pan. Once baked, let it cool for 10 minutes.
Poke and Fill:
Using the handle of a wooden spoon, poke holes evenly across the cake. Mix the strawberry gelatin with boiling water until dissolved, then stir in the cold water. Pour the mixture evenly over the cake, ensuring it seeps into the holes. Refrigerate for at least 2 hours.
Make the Whipped Topping:
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread the whipped cream evenly over the chilled cake.
Prepare the Crunch Layer:
In a food processor, blend freeze-dried strawberries and vanilla wafers until finely crushed. Mix in melted butter until the mixture resembles wet sand. Sprinkle this crunchy topping evenly over the whipped cream layer.
Chill and Serve:
Refrigerate the cake for another hour to allow flavors to meld. Slice and serve chilled for the best experience.
Serving and Storage Tips:
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