Description
This easy-to-make Strawberry Jello Cake is a crowd favorite, featuring a soft, moist cake infused with fruity strawberry flavor. Perfect for summer gatherings, this dessert is sure to become your go-to treat!
Ingredients
Units
Scale
- 1 (15.25 ounce) box white cake mix
- 3 eggs (or as noted on cake mix box)
- 1 cup water (or as noted on cake mix box)
- 1/3 cup vegetable oil (or as noted on cake mix box)
- 1 (3 ounce) box strawberry gelatin
- 1 cup boiling water
- 8 ounces Cool Whip (thawed)
- 2 cups sliced strawberries
Instructions
- Prepare the Cake:
Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish. Set aside.
In a large bowl, combine the cake mix, eggs, water, and vegetable oil. Blend with a hand mixer until well combined.
Pour the cake batter into the prepared baking dish and bake for 20 to 25 minutes, or until the cake springs back when touched. Remove from the oven and let cool for 20 minutes on a wire rack. - Poke Holes in the Cake:
Once the cake has cooled, poke several holes halfway into the cake with the end of a wooden spoon, spacing them about ½-inch apart. - Prepare the Jello:
In a medium-sized bowl, combine the strawberry gelatin powder and boiling water. Whisk until completely dissolved.
Spoon the Jello liquid over the cake, ensuring it seeps into the holes. Any remaining liquid can be poured over the cake. - Chill the Cake:
Place the cake in the refrigerator and chill for 1 hour to allow the gelatin to set. - Top and Serve:
Remove the cake from the refrigerator. Spread the Cool Whip over the cake using an offset spatula.
Top with sliced strawberries and serve immediately.
Notes
- Let the cake chill for 1 hour to ensure the gelatin sets properly before adding the Cool Whip.
Nutrition
- Serving Size: 1 slice
- Calories: 96
- Sugar: 14g
- Sodium: 120mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg