Description
A fun, no-fuss layered dessert combining a soft strawberry cake base, tangy jello syrup, buttery Oreo crumble, and fresh strawberries. Easy to assemble and perfect for any occasion.
Ingredients
1 (15.25 oz) strawberry cake mix
1 3/4 cups water
4 large eggs
1/2 cup vegetable oil
2 packages (3.4 oz each) strawberry-flavored gelatin (Jell-O)
1 cup boiling water for gelatin
2 cups crushed Oreo cookies (about 24 cookies)
1 cup softened cream cheese
1/4 cup granulated sugar
1/4 cup all-purpose flour
1/2 cup heavy cream for topping
Fresh strawberries, sliced for garnish
Instructions
Preheat oven to 350°F (175°C). Prepare cake mix with water, eggs, and oil according to package instructions. Pour into a greased 9×13-inch baking pan. Bake for 25-30 minutes until golden and toothpick comes out clean.
While cake is baking, prepare gelatin: combine gelatin with boiling water, stir until dissolved. Let cool slightly (not hot) before using.
In a bowl, mix crushed Oreo cookies with cream cheese, granulated sugar, and flour until crumbly.
Once cake is cooled, slice into three horizontal layers using a serrated knife. Brush top and bottom layers with cooled gelatin. Sprinkle 1/3 of the Oreo crumble over each layer. Top with a final layer of gelatin and fresh strawberries.
Chill for at least 2 hours before serving. Before serving, whip heavy cream to stiff peaks and spread over the top alongside additional Oreo crumble.
Notes
Substitute heavy cream with non-dairy whipped topping if preferred
Use halal-certified cream cheese if needed
Assemble cake one day in advance and refrigerate
Unaged cheese alternative works for milk allergy adaptations
Nutrition
- Serving Size: 1 slice (1/16th of cake)
- Calories: 420
- Sugar: 55g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 60g
- Fiber: 1.5g
- Protein: 5g
- Cholesterol: 85mg