For the white cake:
- 2 cups flour
- 2 teaspoon baking powder
- Pinch salt
- 4 room temperature eggs
- 3 tsp vanilla extract
- 1 1 cup sugar
- 2/ 3 vegetable oil
- 2 tablespoon yogurt
- 1/ 2 cup whole milk
For the jello mix:
- 1 cup boiling water
- 1 packet strawberry jello mix
For the whipped cream topping and garnish:
- 250 milliliter heavy cream (! cup)
- 2 tablespoon powdered sugar
- 1 teaspoon vanilla extract
- whole strawberries to garnish
Preheat oven to 350 F (180C) ) and lightly grease a 9×13 inch pan with baking spray. Set aside.
In a bowl, combine flour, baking powder and salt and set aside.
In the bowl of a stand mixer fitted with a whisk attachment, or with a handheld mixer, combine the eggs, vanilla, and sugar by mixing on medium speed for 5 minutes or until thick and creamy.
While mixing, add in the oil by drizzling it in slowly, followed by the yogurt and milk.
Using a spatula, fold in the flour until just combined. Pour into prepared pan and bake for 30-35 minutes or until toothpick inserted in the center comes out clean.
When cake comes out of the oven, allow it to cool for 20 minutes, then prepare your jello mix by stirring the jello powder into the boiling water until gelatin dissolves.
Poke your cake all over with a wooden skewer or toothpick (holes should be about 2-3 cm apart) then pour the hot jello mix on top evenly. Cool completely, for about 1 hour.
While cake is cooling, prepare your sweetened whipped cream by combining the whipping cream, icing sugar, and vanilla in the bowl of a stand mixer. Beat on medium high speed with a whisk attachment until soft peaks form, about 2 -3 minutes.
Spread the whipped topping evenly on the cake as thick as you'd like, then garnish with strawberries. Store in the cake until serving.