A soft vanilla cake soaked with strawberry Jell-O, topped with a light cream layer and fresh strawberries. Sweet, refreshing, and irresistible!
Ingredients
For the Cake
- 1 box white or yellow cake mix (plus ingredients required on box)
For the Strawberry Filling
- 1 box (3 oz) strawberry Jell-O
- 1 cup boiling water
- 1 cup cold water
- 2 cups sliced fresh strawberries
For the Cream Layer
- 1 box (3.4 oz) instant vanilla pudding mix
- 2 cups cold milk
- 1 tub (8 oz) Cool Whip or whipped topping
Instructions
1. Bake the Cake
- Prepare cake according to box instructions in a 9×13 pan.
- Let it cool for about 10 minutes.
2. Poke the Cake
- Using the end of a wooden spoon, poke holes all over the warm cake (about 1 inch apart).
3. Make the Strawberry Jell-O
- Dissolve strawberry Jell-O in 1 cup boiling water.
- Add 1 cup cold water and stir.
- Pour the Jell-O mixture evenly over the poked cake so it seeps into the holes.
- Add sliced strawberries across the top.
4. Chill
- Refrigerate cake for 1–2 hours so the Jell-O fully sets.
5. Make the Cream Layer
- Whisk pudding mix and cold milk until thickened.
- Fold in Cool Whip.
- Spread over the chilled cake.
6. Garnish
- Add extra sliced strawberries on top.
- Chill at least 1 hour before serving.
Tips
- For more strawberry flavor, add a layer of strawberry jam before the cream layer.
- You can also use fresh whipped cream instead of Cool Whip.
- Try different variations: lemon, raspberry, or mixed berry Jell-O.
