Ingredients:

  • 1 box (15.25 oz / 432g) White Cake Mix
  • 1 cup (240ml) Water
  • 1/2 cup (118ml) Vegetable Oil
  • 3 Large Eggs
  • 1 package (3 oz / 85g) Strawberry Jello
  • 1 cup (240ml) Boiling Water
  • 1/2 cup (120ml) Cold Water
  • 1 tub (8 oz / 226g) Cool Whip (thawed)
  • 1 cup (150g) Fresh Strawberries, sliced

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. Combine cake mix, water, vegetable oil, and eggs in a large bowl; beat on medium speed until smooth and thick.
  3. Pour batter into the pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  4. While the cake is warm, use the handle of a wooden spoon to poke holes across the surface in a grid pattern, spaced 2 inches apart.
  5. Whisk strawberry Jello powder with boiling water until dissolved, then stir in the cold water.
  6. Slowly pour the gelatin liquid over the cake, ensuring it fills the holes.
  7. Refrigerate the cake for at least 4 hours until completely cold and the Jello has set.
  8. Spread thawed Cool Whip evenly across the top and garnish with sliced fresh strawberries.