Easy Strawberry Jello Cake

Close up view of a slice of jello poke cake to see the jello inside the cake.

5 from 1 vote

My strawberry jello cake uses boxed cake mix and Cool Whip for a simple and easy dessert. It's just 8 ingredients and tastes sweet, moist and delicious!

Prep Time10

Cook Time25

Chill Time1 20

Total Time1 55

Course: Desserts

Cuisine: American

Servings: servings

Calories: 224kcal

Author: Samantha Erb

Ingredients

15.25 ounces 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
3 ounces strawberry gelatin
1 cup boiling water
8 ounces Cool Whip thawed
2 cups sliced strawberries

Instructions

Preheat the oven to 350 degrees F and grease a 9x13-inch baking dish. Set it aside.
Pour the cake mix, eggs, water, and vegetable oil in a large mixing bowl and blend them with a hand mixer until the ingredients are well combined.
Pour the cake batter into the prepared baking dish and bake it for 20 to 25 minutes or until the cake springs back when touched. Remove the baking dish from the oven and allow the cake to cool for 20 minutes.
Once the cake has cooled, poke several holes halfway into the cake with the end of a wooden spoon, (spacing the holes approximately ½ -inch apart).
In a medium-sized bowl, combine the gelatin powder and boiling water, and whisk until completely dissolved.
Spoon the Jello liquid over the cake, ensuring it gets into the holes. (Any remaining liquid can be poured over the cake). Place the cake in the refrigerator and chill for at least an 1 hour to allow the gelatin to set.
Remove the cake from the refrigerator, and using an offset spatula, spread on the Cool Whip, and top with strawberries.

Notes

To make this ahead of time, bake the cake, fill it with the jello liquid, and let it chill covered in the fridge. Top it with Cool Whip and strawberries when it's ready to be served.
Store leftovers in an airtight container or covered in the refrigerator for up to 4 days.

Nutrition