Directions

• Prepare the Strawberries: Slice a portion of strawberries for garnish and chop the remaining ones. Toss the chopped strawberries with sugar and let them marinate in the fridge for extra sweetness.
• Mix the Batter: Follow the instructions on the cake mix box to prepare the batter, making sure to use egg whites.
• Bake the Cake: Grease a 9×13-inch baking dish and pour the batter into it. Bake at 350°F for 33 minutes, or until a toothpick inserted comes out clean.
• Dissolve the Jello: In a bowl, dissolve the strawberry jello mix in 1 cup of boiling water. Stir until fully dissolved, then set aside to cool slightly.
• Poke the Cake: Use the handle of a wooden spoon to poke holes all over the warm cake.
• Add the Jello: Pour the strawberry jello mixture evenly over the warm cake, ensuring it seeps into the holes.
• Chill the Cake: Place the cake in the refrigerator to chill for at least 1 hour, allowing the jello to set properly.
• Spread the Cheesecake Filling: Once cool, open the tub of no-bake cheesecake filling and spread it evenly over the surface of the cake.
• Decorate with Strawberries: Arrange the sliced strawberries around the edge of the cake as a lovely decorative border.
• Finish with Marinated Strawberries: Spoon the marinated strawberries into the center of the cake and spread them evenly.
• Refrigerate Again: Refrigerate the finished cake for another hour before serving. Slice and enjoy chilled!