Description
A luscious, moisture-rich dessert that combines a fluffy white sponge with a jammy strawberry filling and a velvety whipped topping. This Mediterranean-inspired treat is finished with a satisfying graham cracker crunch for a perfect balance of textures.
Ingredients
- 1 box white cake mix (plus eggs, oil, and water as required by 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
Instructions
- Bake the white cake mix in a 9×13 inch pan according to the package instructions and allow it to cool completely.
- Using the back of a wooden spoon, poke holes across the surface of the cake spaced approximately two inches apart, being careful not to reach the bottom of the pan.
- Spread both cans of strawberry pie filling over the cake, ensuring the glaze and fruit pieces are nudged into the poked holes.
- Layer the whipped topping over the strawberry filling, using a spatula to create an even, pillowy surface.
- Refrigerate the cake for a minimum of two hours to allow the cake to fully absorb the strawberry moisture and set.
- Immediately before serving, garnish the top with crushed graham crackers and fresh strawberry slices to maintain their crispness and color.
Notes
To achieve the cleanest slices, ensure the cake is thoroughly chilled before cutting. For an even more intense fruit saturation, you can pulse one of the cans of pie filling in a blender briefly to create a smoother syrup that penetrates deeper into the sponge.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: Mediterranean-inspired