Description
A moist boxed white cake layered with tangy cream cheese frosting and glossy strawberry junket sauce, perfect for joyous celebrations or casual gatherings. No-bake assembly ensures ease while cooling creates a refined, sliceable finish.
Ingredients
White cake mix, 1 box
Jello instant vanilla pudding, 3.4 oz box
Sour cream, 1 cup
Canola oil, 1 cup
Eggs, 4 (beaten)
Milk, ½ cup
Vanilla extract, ¾ teaspoon
Water, 1 ¾ cups
Strawberry junket, 4 oz packet
Heavy cream, 1 ½ cups
Powdered sugar, 1 ½ cups
Fresh strawberries, 4 cups (sliced)
Instructions
Preheat oven to 350°F and grease a 9×13 inch baking pan
Combine white cake mix, instant vanilla pudding, 1 ¾ cups water, ½ cup milk, canola oil, beaten eggs, and vanilla extract in a bowl
Pour batter into prepared pan and bake until golden and toothpick comes out clean, about 25 minutes
While cake cools, whisk powdered sugar into whipped cream with an electric mixer until stiff peaks form
In a separate bowl, mix sour cream with ½ cup of whipped cream to create a second layer
Drain sliced strawberries, then stir in strawberry junket powder until dissolved and chilled to form a thick sauce
Notes
Greek yogurt can replace sour cream
Raspberry junket is a suitable alternative to strawberry junket
Ensure cake is completely cooled before layering
depending on cream cheese brand, may need to add 1-2 tbsp additional powdered sugar
Assembly order: base cake, sour cream layer, wine jelly sauce, another cake layer, then final whipped cream topping
- Prep Time: 20
- Cook Time: 25
- Category: Desserts
- Method: Baking + Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 520
- Sugar: 75g
- Sodium: 420mg
- Fat: 28g
- Saturated Fat: 15g
- Carbohydrates: 68g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg