Ingredients

The following ingredients have 12 Servings
  • 1 (461 gram) white cake mix (two layer cake no pudding)
  • 1 (85 gram) package of strawberry Jello
  • 1 cup boiling water
  • 2 cups of whipping cream (you can use real whipping cream or cool whip)
  • fresh strawberries

Instruction

  • Preheat your oven to 350 degrees.
  • Prepare a 9 x 13 baking pan with a flour/oil spray (I like to use Pam flour spray).
  • Make and bake the cake according to package directions.
  • Once the cake has been baked, remove it from the oven, and let cool for about 10 minutes.
  • While the cake is cooling make the Jello.  To do this stir the Jello into 1 cup of boiled water until it is dissolved.
  • Once the cake has cooled for 10 minutes, use a fork and poke holes all over it (see picture). Make sure you poke your holes deep so the Jello can get down into the cake.
  • Pour the strawberry Jello all over the top of the baked cake.
  • Then refrigerate the cake for at least 4 hours. Leave it un-iced.
  • When the cake is ready to serve, ‘ice’ the cake with the whipped cream.
  • Top with fresh strawberries.
  • Enjoy!