1 (15.25 oz) boxed white cake mix
3/4 cup boiling water
1 (3 oz) box strawberry flavored Jell-O
1/2 cup cold water


1 (8 oz) tub Cool-Whip nondairy whipped topping
1 (8 oz) tub ready-made frosting, any type {I like white whipped frosting for this recipe}
1 tsp. almond extract

1 – 16 oz. container fresh strawberries, for garnish
Bake the cake as directed on the back of the box for a 9×13 pan. {To improve the taste of the boxed cake mix, I swap milk for water and add an extra 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.
Stir the boiling water and Jell-O in a mixing bowl until the Jell-O is completely dissolved. Pour into the cold water and continue stirring, then pour over the cake.
Cover the cake with plastic wrap and refrigerate for about three hours.
Gently stir together the Cool-Whip and frosting. Add almond extract. Spread on cake.
Wash, pit and slice/cut the strawberries. (You can even use a fancy strawberry slicer if you like!) Layer them on top of the cream when ready to serve. Store the cake in the refrigerator.

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