1/2 cup powdered sugar (adjust to taste)
1 teaspoon pure vanilla extract
Garnish (optional)
Fresh strawberry slices
Mint leaves
Instructions
Prepare and bake the cake: Preheat the oven according to the cake mix package. Prepare the white cake batter following package directions but substitute 1 cup whole milk for the water for a richer crumb. Pour batter into a greased 9×13-inch pan and bake until a toothpick inserted near the center comes out clean, usually 25–30 minutes depending on your oven. Remove from the oven and cool thoroughly on a wire rack until the cake reaches room temperature (cooling may take 30–60 minutes).
Macerate the strawberries: While the cake cools, combine the sliced strawberries and 1/4 cup granulated sugar in a bowl. Gently toss, then let sit 15 minutes at room temperature to draw out juices. After macerating, stir again and set aside, reserving any juices produced.
Poke the cake: Once the cake has cooled completely, use the handle of a wooden spoon or the end of a large wooden utensil to poke holes across the cake surface about 1 inch apart. Make sure holes penetrate to the bottom so the gelatin and any strawberry juices sink into the crumb.
