Description

A moist and nostalgic dessert featuring a soft white cake base infused with jammy strawberry pie filling and topped with a cloud-like whipped cream. It is finished with a crunch of graham crackers and fresh berry slices for the perfect summer treat.

Ingredients

1 box (15.25 oz) white cake mix (plus eggs, butter, and water as called for on the package)
2 cans (21 oz each) strawberry pie filling
1 tub (8 oz) whipped topping, thawed
1/2 cup graham crackers, crushed
1 cup fresh strawberries, sliced

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Instructions

Prepare the white cake mix according to the package instructions and bake in a well-greased 9×13-inch pan.
Allow the cake to cool completely on a wire rack to prevent the topping from melting.
Using the round handle of a wooden spoon, poke holes across the entire surface of the cake about 2 inches apart, going three-quarters of the way down.
Pour the strawberry pie filling over the cake and use an offset spatula to spread it evenly, ensuring the fruit and syrup fill the holes.
Spread the thawed whipped topping in a smooth layer over the strawberry filling, creating decorative swirls if desired.
Cover and refrigerate the cake for at least 2 to 4 hours, or overnight, to allow the cake to set and hydrate.
Garnish with crushed graham crackers and fresh strawberry slices immediately before serving.

Notes

For the cleanest presentation, wipe your knife with a damp cloth between every slice to keep the red strawberry filling from streaking the white whipped topping. If the cake sticks to your wooden spoon while poking holes, lightly grease the handle with cooking spray first.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American