1-Preheat your oven: to 350°F (175°C) and grease a 9×13-inch (23×33 cm) baking pan to avoid any sticking mishaps. This step sets the stage for a cake that’s as easy as it is delicious.

2-Prepare the white cake mix: according to the package directions and bake it for 22 to 25 minutes. Once it’s cooled completely, poke holes all over the surface with a fork to let the magic happen. Dissolve one 3-ounce box of strawberry gelatin powder in 1 cup of boiling water, then mix in 1 cup of cold water before pouring it evenly over the cake so it seeps into those holes.

3-Refrigerate the cake: for at least 4 hours or overnight to let it set fully that’s where the refreshing layers really shine. For the frosting, beat 8 ounces of softened cream cheese until smooth, and in another bowl, whip 1.5 cups of heavy whipping cream with 1 cup of confectioners’ sugar and 1 teaspoon of vanilla extract until stiff peaks form. Gently fold the cream cheese into the whipped cream and spread it over the chilled cake for that creamy goodness.

4-Finally, mix: 18 to 20 coarsely crushed golden sandwich cookies with 1/4 cup of melted unsalted butter and another 3-ounce box of strawberry gelatin powder, then sprinkle it on top for the crunchy mixture. Garnish with fresh strawberries and store the cake covered in the refrigerator. Easy Grilling Tips on our site can help if you’re adapting this for outdoor events, adding a fun twist to your baking routine.