Ingredients:

  • 1 box (15.25 oz / 432g) White Cake Mix
  • 1 cup (240ml) Water
  • ½ cup (115g) Vegetable Oil
  • 3 Large Eggs
  • 1 tsp (5ml) Vanilla Extract
  • 1 package (3 oz / 85g) Strawberry Gelatin powder
  • 1 cup (240ml) Boiling Water
  • ½ cup (120ml) Cold Water
  • 1 tub (8 oz / 225g) Whipped Topping
  • ½ cup (60g) Freshly sliced strawberries

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease your 9x13 pan.
  2. Combine cake mix, water, oil, eggs, and vanilla in a bowl. Beat on medium speed for 2 minutes until smooth.
  3. Spread the batter evenly into the pan.
  4. Bake for 28-32 minutes, or until the center springs back when lightly touched and the edges are barely golden.
  5. Remove from the oven and let it cool for 15 minutes.
  6. Use a chopstick to poke holes every 1 inch (2.5 cm) across the entire surface, ensuring the tool reaches the bottom of the pan.
  7. Dissolve the strawberry gelatin powder in 1 cup (240ml) of boiling water; stir for 2 minutes until no granules remain.
  8. Stir in the ½ cup (120ml) of cold water.
  9. Slowly pour the liquid over the cake, ensuring every hole is filled.
  10. Refrigerate the cake uncovered for at least 3-4 hours (or overnight) until the gelatin is set.
  11. Spread the thawed whipped topping in a thick layer over the chilled cake.
  12. Garnish with fresh strawberry slices.