Ingredients:

  • 1 box (15.25 oz / 432g) white cake mix
  • 1 cup (240ml) water
  • 1/2 cup (115g) vegetable oil
  • 3 large eggs
  • 1 package (3 oz / 85g) strawberry jello powder
  • 1 cup (240ml) boiling water
  • 1 cup (240ml) cold water
  • 8 oz (225g) whipped topping
  • 1 cup (150g) fresh strawberries, thinly sliced

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan. Note: A fully preheated oven ensures the cake rises evenly.
  2. Combine cake mix, water, oil, and eggs in a bowl. Beat on medium speed for 2 minutes until the batter is smooth and glossy.
  3. Pour batter into the prepared pan and bake for 28-32 minutes until the edges pull slightly away from the pan and the center springs back.
  4. Remove the cake from the oven and let it cool for 5 minutes. Note: This is the critical window; don't skip the wait!
  5. Using a wooden skewer or fork, poke holes approximately 1 inch apart across the entire surface.
  6. Stir strawberry jello powder into boiling water until dissolved, then stir in the cold water.
  7. Slowly pour the jello liquid over the warm cake, ensuring it fills every hole.
  8. Refrigerate the cake for 4 hours to allow the gelatin to set.
  9. Spread the thawed whipped topping evenly over the chilled cake and garnish with sliced fresh strawberries.