Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare a 9×13 inch pan by spraying it with cooking spray.
- In a medium bowl, mix the yellow cake mix, 4 large eggs, ½ cup melted butter, and 1 cup of milk. Stir until the mixture is well combined and smooth.
- Pour the batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
- While the cake is baking, combine the remaining 1 cup of milk, evaporated milk, and sweetened condensed milk in a medium bowl. Place it in the refrigerator until needed.
- In a small bowl, mix together the strawberry jam and 1 cup of the sliced strawberries. Set aside.
- Let the cake cool completely before poking the cake all over with a fork. Pour the milk mixture over the cooled cake, then spread the cake with the jam mixture, then the Cool Whip.
- Top the cake with the remaining sliced strawberries, then cover and refrigerate for at least 1 hour.
- Slice into 12 squares and serve immediately. Any leftover cake should be stored in the refrigerator.
Notes
Store any leftover cake covered in the refrigerator to keep it fresh. The cake can last up to three days in the fridge.