Ingredients

The following ingredients have 4 Servings
  • 1 box white cake mix (15 ounce )
  • 3 large eggs (per Duncan Hines box)
  • 1/3 cup vegetable oil (per Duncan Hines box)
  • 1 cup water (per Duncan Hines box)
  • 1 box Strawberry Jello (.3 ounce box )
  • 8 ounces Cool Whip topping (thawed)
  • 1 cup fresh strawberries
  • 1/4 cup sugar
  • 1/2 tablespoon lemon juice

Instruction

  • Preheat oven to 350 degrees F
  • Prepare cake batter per the package directions
  • Pour batter into a 9x13 glass baking dish and bake.
  • While the cake is in the oven, add the strawberries, sugar and lemon juice to a medium pot and cook for 5 minutes or until the strawberries soften and a sauce starts to thicken.
  • Pour into a bowl and set aside.
  • Remove the cake from the oven and let it cool for 15-20 minutes.
  • Mix the jello packet (with the amount of water listed on the box) in a large measuring cup or jar for easy pouring.
  • After the cake is no longer hot, poke holes all around the cake with the end of a wooden spoon.
  • Pour the entire jello mixture evenly over the top of the entire cake.
  • Then spread the strawberry sauce over top of the entire cake.
  • Place the cake in the refrigerator for at least 2-3 hours to set.
  • Remove from refrigerator and spread entire cake evenly with cool whip.
  • Top with additional fresh strawberries if desired.