Ingredients
1 box chocolate cake mix, plus ingredients called for on box
2 c. chopped strawberries
1 tbsp. sugar
4 1/2 c. heavy cream, divided
1 14 oz. can sweetened condensed milk
2 tsp. pure vanilla extract, divided
pinch of kosher salt
3 tbsp. cocoa powder
Chocolate sauce, for garnish
Rainbow sprinkles, for garnish
Maraschino cherries, for garnish
Preparation
Step 1Preheat oven to 350º and grease a 9"-x-13” pan with cooking spray. Prepare cake mix according to package instructions. Pour batter into prepared pan and bake until a toothpick comes out clean, about 25 minutes. Let cool.Step 2Meanwhile, in a medium bowl combine chopped strawberries with sugar and toss to coat. Set aside. Step 3In a large bowl using a hand mixer, beat 2 1/2 cups heavy cream until medium peaks form. Fold in sweetened condensed milk and 1 teaspoon vanilla until totally combined. Gently fold in strawberries.Step 4Using the bottom of a spoon, poke holes all over cake. Pour strawberry cream mixture into poke holes and spread with a spatula. Place in the freezer and freeze until firm, 5 hours.Step 5Make whipped cream: In a large bowl using a hand mixer, beat remaining 2 cups heavy cream with remaining teaspoon vanilla and a pinch of salt until stiff peaks form. Top cake with the whipped cream, a drizzle of chocolate, sprinkles and Maraschino cherries.
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