My daughter and I made this cake for the first time at Easter…..and we’ve already made it again. It’s her favorite snack when she gets home from school and I seem to snack on it ALL DAY LONG. It is a perfect light and fluffy summer dessert. You can substitute light COOL WHIP Whipped Topping and sugar-free gelatin to make it with fewer calories.
View the recipe after the jump!
To make this recipe you’ll need:
White Cake Mix (and ingredients listed on the box)
3-4 Cups of fresh strawberries (or 2 cups fresh and one package frozen)
1 Container of COOL WHIP Whipped Topping
3 oz package of Strawberry Jello
To make your dessert:
Gather Ingredients 1 of 10Cake Mix, Strawberries, COOL WHIP Whipped Topping, and Strawberry Jello
Mix and Bake Cake 2 of 10Mix your cake according to directions. I like to use 3 whole eggs instead of just 3 egg whites.
Let Cake Cool 3 of 10Let the cake cool for about an hour.
Stick a Fork In It 4 of 10Use a fork to stick holes all over the cake top....about every inch or so. You'll want to add a lot of these....it's how the strawberry flavor gets down into the cake!
Mix Jello 5 of 10Mix Jello according to the directions on the box.
Pour Jello 6 of 10Pour the Jello mixture very slowly over the top of the cake making sure to cover every inch. Put in the refrigerator OVERNIGHT!
Blend Strawberries 7 of 10Take half your fresh strawberries or one package of frozen strawberries and use a blender or hand mixer to puree them slightly.
Mix COOL WHIP 8 of 10Mix the blended strawberries with about 3/4 of the container of COOL WHIP.
Spread Topping 9 of 10Cover the top of the cake with the strawberry-COOL WHIP topping.
Add Final Touches 10 of 10Slice your remaining strawberries and add to the top of the cake! Enjoy! Store in the refrigerator.
A big thanks to COOL WHIP Whipped Topping for sponsoring this campaign. Sponsored posts are purely editorial content and are not advertiser produced. Click here to see more of the discussion. What you add makes it! #coolwhipmoms
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