Scale

**Cake**

1 box white cake mix (Pillsbury or similar)

1 cake mix extender (optional, for texture)

1 cup water

3 egg whites

½ cup vegetable oil

**Strawberry Filling**

1 cup fresh strawberries, pureed

¾ cup strawberry preserves

½ cup confectioners’ sugar

1 tablespoon lemon juice

**Toppings**

Whipped cream (optional)

½ cup mini chocolate chips or shaved chocolate

Cook Mode Prevent your screen from going dark

1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.

2. In a large bowl, mix cake mix, extender (if using), water, egg whites, and oil until smooth.

3. Pour batter into the prepared pan and bake for 26–32 minutes.

4. While cake bakes, blend pureed strawberries, preserves, sugar, and lemon juice. Chill the mixture.

5. Let cake cool completely (about 25 minutes).

6. Using the handle of a wooden spoon, poke holes 1 inch apart across the cake.

7. Slowly spoon the strawberry filling over the cake, allowing it to soak into holes.

8. Refrigerate for at least 2–4 hours.

9. Before serving, top with whipped cream and chocolate chips.

Use a thick strawberry puree so it doesn’t make the cake soggy.

Chilling improves flavor and texture—it’s even better the next day.

Top with fresh strawberries or chocolate drizzle for a party look.

You can substitute yellow cake mix or chocolate cake mix for variation.