Description
Moist white cake soaked in strawberry gelatin, topped with whipped cream and fresh strawberries. A refreshing and easy dessert!
Ingredients
Scale
- 1 (15.25 ounce) package white cake mix
- 1 (3 ounce) package strawberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 pint fresh strawberries, hulled and sliced
Instructions
- Bake the Cake: Preheat oven to 350°F (175°C). Prepare white cake mix according to package directions. Grease and flour a 9×13 inch baking pan. Pour batter into the pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool slightly in the pan (10-15 minutes).
- Prepare the Strawberry Gelatin: In a large bowl, dissolve strawberry gelatin in 1 cup boiling water. Stir until completely dissolved. Add 1/2 cup cold water and stir well.
- Poke and Soak: Using the handle of a wooden spoon or a fork, poke holes all over the top of the slightly cooled cake. Slowly pour the strawberry gelatin mixture over the poked cake, distributing it evenly.
- Chill: Cover the cake with plastic wrap and refrigerate for at least 3 hours, or preferably overnight.
- Frost and Garnish: Once chilled, remove from refrigerator. Spread thawed whipped topping evenly over the top of the cake. Arrange sliced fresh strawberries on top of the whipped topping.
- Final Chill & Serve: Refrigerate for another 30 minutes before serving. Cut into squares and serve.
Notes
- For a richer flavor, add a layer of cream cheese frosting (8 oz softened cream cheese, 1/2 cup softened butter, 3 cups powdered sugar, 1 tsp vanilla extract) before the whipped topping.
- Experiment with different gelatin flavors like raspberry, cherry, or lime.
- Add a sprinkle of chopped nuts or a drizzle of melted chocolate for extra flavor and texture.
- Use frozen strawberries if fresh are not available, thaw and drain excess liquid.
- Don’t overbake the cake, and let it cool slightly before poking holes.
- Store leftovers in the refrigerator in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 25