Ingredients
- Cake:
- 1Â 15.25 oz boxed white cake mix
- 3/4 cup boiling water
- 1Â 3 oz box strawberry flavored Jell-O
- 1/2 cup cold water
- Frosting:
- 1Â 8 oz tub Cool-Whip non-dairy whipped topping
- 1Â 8 oz tub ready-made frosting, any type {I like the whipped white frosting for this recipe}
- 1 tsp almond extract
- + 1 16-oz container fresh strawberries for topping
Instructions
-
Bake cake as directed on the back of the box for a 9×13 pan. {To make boxed cake mix taste better, I swap out milk for the water and add an additional egg – or egg white in this case!}
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Let the cake cool for 20 minutes and “poke†the cake with a large fork. I space my pokes about 1/2? apart, covering the entire surface of the cake.
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Stir the boiling water and Jell-O in a mixing bowl until the Jell-O is completely dissolved. Pour in the cold water and continue to stir, then pour over the cake.
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Cover the cake with plastic wrap and refrigerate for about three hours.
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Combine the Cool-Whip and frosting, stirring gently. Add in almond extract. Spread on top of cake.
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Wash, core and slice/ dice the strawberries. (You can even use a fancy strawberry slicer if you’d like!) Layer them on top of the cream when ready to serve. Store cake in fridge.
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Enjoy!
Photo credit: butterwithasideofbread.com
