1. Prepare the Cake Base
Preheat the oven to 350°F (175°C) and grease an 8-inch (20 cm) cake pan. Line the bottom with parchment paper for easy removal.
In a mixing bowl, beat the eggs and sugar using an electric mixer until the mixture becomes pale and fluffy.
Sift together the flour, baking powder, and salt. Gradually fold this mixture into the egg mixture until well combined.
Stir in the vanilla extract and pour the batter into the prepared pan.
Bake for 15–20 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
2. Make the Pudding Layer
In a saucepan, combine the pudding mix, sugar, and milk. Cook over medium heat, stirring constantly, until the pudding thickens and starts to bubble.
Remove from heat and let it cool to room temperature. For added creaminess, fold in whipped cream after the pudding cools.
Spread the pudding evenly over the cooled cake base using a spatula.
3. Arrange the Strawberries
Place the sliced strawberries in an even layer on top of the pudding. Ensure they are spread out for a consistent bite in every slice.
4. Add the Jelly Topping
Dissolve the strawberry jelly mix in 2 cups of hot water. Stir until completely dissolved, then let it cool to room temperature.
Gently pour the cooled jelly over the strawberries, ensuring an even coating.
Refrigerate the cake for at least 4 hours, or until the jelly has set completely.
5. Serve
Carefully remove the cake from the pan, slice, and serve chilled. For an extra touch, garnish with whipped cream or fresh mint leaves.
Serving and Storage Tips
