Strawberry Poke Cake

Cake

• Preheat the oven to 350°F. Spray a 9×13 baking pan with Baker’s Joy or a generic baking spray. Set it aside.
• Using a medium-sized mixing bowl whisk together the boxed cake mix, water, vegetable oil, and egg whites until completely combined.
• Evenly pour the cake batter into the prepared baking dish. Bake for 28 to 30 minutes, or until a toothpick inserted comes out clean.
• Remove the cake from the oven. Using either a fork or the handle of a wooden spoon, poke holes in the warm cake, spacing 1 inch apart. Allow the cake to cool completely.

Strawberry Filling

• Using a medium-sized heat-safe bowl, add the white chocolate chips and sweetened condensed milk. Microwave for 40 seconds. Stir the mixture until the chips are melted and smooth.
• Using a small heat-safe bowl, combine the boiling water and the strawberry flavored gelatin. Stir until all the sugar in the gelatin is dissolved.
• Pour the gelatin over the white chocolate mixture. Stir until completely combined.
• Evenly pour the white chocolate mixture over the cake, smoothing with a silicone spatula.
• Allow the cake to chill in the refrigerator for 20 minutes.
• Remove the cake from the refrigerator and spread the strawberry pie filling over the top of the white chocolate topping. Tightly cover and chill in the refrigerator for 4 hours to overnight.

Topping

• Remove the cake from the refrigerator, evenly spread the whipped topping over the cake.
• Lay the sliced strawberries on top of the whipped topping.
• Slice the cake into 2×2 slices.