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Ingredients Nutrition


  1. In a mixing bowl, beat cake mix, water, oil and eggs on low speed until moistened.
  2. Beat on medium speed for 2 minutes.
  3. Pour into 2 greased and floured 9" round baking pans.
  4. Bake at 350 degrees for 25-35 minutes.
  5. Cool for 10 minutes on wire racks.
  6. Level tops of cake with serrated knives if neccessary and return cakes to two clean cake pan.
  7. Poke cakes with a meat fork at 1/2" intervals.
  8. Drain juice from strawberries into a measuring cup and refrigerate berries.
  9. Add water to juice to measure 2 cups and pour into a saucepan.
  10. Bring to a boil and stir in gelatin until dissolved.
  11. Chill for 30 minutes and gently spoon over each cake layer.
  12. Chill for 2-3 hours.
  13. Dip bottom of one pan in warm water for 10 seconds.
  14. Invert cake onto a serving platter and top with reserved strawberries and 1 cup of whipped topping.
  15. Place second cake layer over topping.
  16. Frost cake with remaining whipped topping.
  17. Chill for at least 1 hour.
  18. Garnish with fresh berries if desired.
  19. Refrigerate left-overs.
  20. *cooking time does not include chilling time*.

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