1 box white cake mix (plus applicable ingredients for the mix – eggs, water, oil)
1 small box of strawberry jello (3 oz / 85 g)
1 cup boiling water
1/2 cup ice cold water
Fresh strawberries, sliced
Bake the cake according to the package directions. I baked mine in a 9 x 13 glass pan. Be sure to completely cool the cake before moving to step two. Using a plastic spoon or a wooden spoon handle, poke holes into the cake about 1/2 inch apart.
Stir the small box of strawberry jello mix into 1 cup boiling water. Stir until dissolved. Add a 1/2 cup of ice cold water.
Once the jello is dissolved, slowly spoon or pour the warm liquid jello over cake and holes, covering the cake as evenly as possible. To me, it looked like there wasn’t enough jello to go on the cake, but there was. Just trust the recipe. Cover and refrigerate for several hours before serving.
While the cake is chilling, slice your strawberries. As many as you prefer to top the cake. Around this time would also be ideal to put your mixing bowl and whipping attachment into the fridge to get them nice and cold for whipping the cream 🙂
Just prior to serving, whip you whipping cream. Serve your cake topped with strawberries and whip cream! Yum!
Store leftover cake in the refigerator.