Description
A delicious dessert featuring layers of moist cake, creamy pudding, and a crunchy crumble topping.
Ingredients
- 1 box white cake mix
- 1 cup water
- ⅓ cup vegetable oil
- 3 large egg whites
- 1 package strawberry gelatin mix
- 1 cup chopped fresh strawberries
- 1 package instant vanilla pudding mix
- 2 cups cold milk
- 1 cup whipped topping
- 1 cup freeze-dried strawberries
- 1 cup crushed shortbread cookies
- Fresh strawberries for garnish
Instructions
-
Preheat your oven to 350°F (175°C).
-
In a large bowl, combine the white cake mix, water, vegetable oil, and egg whites. Beat until smooth.
-
Add the strawberry gelatin mix and chopped fresh strawberries to the batter. Mix well.
-
Pour the batter into a greased baking dish and bake for 30 minutes or until a toothpick comes out clean.
-
Allow the cake to cool completely.
-
In a medium bowl, whisk together the vanilla pudding mix and cold milk until it thickens. Spread the pudding mixture over the cooled cake evenly.
-
In a food processor, blend the freeze-dried strawberries until they become a powder-like consistency. Combine the strawberry powder with the crushed shortbread cookies. Sprinkle the crumble mixture over the top of the pudding layer.
-
Spread the whipped topping over the crumble layer. Garnish with fresh strawberries. Refrigerate for at least 1 hour before serving to allow the layers to set.
Notes
- For an extra strawberry flavor, consider adding a few drops of strawberry extract to the cake batter.
- Use a serrated knife to cut the cake for clean slices.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece