Ingredients:

  • 1 box (15.25 oz / 432g) white cake mix (plus ingredients listed on the box)
  • Water (as directed on the cake mix box)
  • Vegetable Oil (as directed on the cake mix box)
  • Large Eggs (as directed on the cake mix box)
  • 1 package (3 oz / 85g) strawberry Jello
  • 1 cup (240ml) boiling water
  • 1/2 cup (120ml) cold water
  • 1 container (8 oz / 227g) frozen whipped topping, thawed
  • Optional: Fresh strawberries, sliced, for garnish

Instructions:

  1. Preheat oven to temperature directed on cake mix box. Grease and flour the 9x13 inch baking pan. Prepare the cake batter according to the box instructions.
  2. Pour batter into the prepared pan and bake for the time directed on the box, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 15 minutes. While still warm, poke holes all over the cake using a wooden spoon handle or the back of a spatula. Space the holes about 1 inch apart.
  4. In a bowl, dissolve the strawberry Jello in boiling water. Stir until completely dissolved. Add the cold water and stir to combine.
  5. Slowly pour the Jello mixture over the cake, making sure to saturate all the holes.
  6. Cover the cake and refrigerate for at least 4 hours, or preferably overnight, to allow the Jello to set completely.
  7. Spread the thawed whipped topping evenly over the chilled cake. Garnish with fresh strawberries, if desired. Cut into squares and serve.