Description
A halal-friendly 3-layer dessert combining spongy cake, strawberry gelatin, and cream cheese crumb topping. Modern, convenient, and perfect for Asian-inspired dessert experiences.
Ingredients
Vanilla cake mix, 1 box (plus water/oil/eggs as directed)
Strawberry gelatin mix, 3 oz
Boiling water, 1 cup
Cold water, 1/2 cup
Whipped topping, 1 cup (vegan optional)
Cream cheese, 1/2 cup softened
Vanilla extract, 1 teaspoon
Vanilla sandwich cookies, 1 cup crushed
Freeze-dried strawberries, 1/2 cup
Butter (or braised chestnut oil), 3 tablespoons melted
Instructions
Preheat oven to 350°F while preparing cake batter
Grease 9×13-inch pan with 1 tsp butter
Mix cake batter using package instructions
Pour into pan and bake 30 minutes until toothpick comes clean
Let cool 10 minutes while preparing strawberry layer
Boil 1 cup water, pour over gelatin mix, stir until dissolved
Subtract 2 tbsp water from 1/2 cup required cold water
Mix gelatin solution with remaining cold water
Poke holes in warm cake and drizzle with half the gelatin mixture
Let set 30 minutes, repeat with remaining gelatin
Remix remaining cake crumbs, cream cheese, vanilla, cookies, and butter until crumbly
Sprinkle topping over gelatin layer
Chill 4 hours before serving
Garnish with fresh strawberries or sorbet
Notes
Use gluten-free cake mix if desired
Confirm gelatin is halal-certified
Cookies should be seedless
Chestnut oil substitute for halal alternative
Vegan whipped topping available
Total includes 4-hour chill time
- Prep Time: 25
- Cook Time: 30
- Category: Baking
- Method: Baking
- Cuisine: Asian-inspired layers
Nutrition
- Serving Size: Slice of cake
- Calories: 320
- Sugar: 28g
- Sodium: 240mg
- Fat: 14g
- Saturated Fat: 7g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg