Classic Strawberry Jell-O Poke Cake

Ingredients:

• 1 box white cake mix (plus ingredients listed on the box: eggs, oil, etc.)
• 1 box (3 oz) strawberry Jell-O
• 1 cup boiling water
• 1/2 cup cold water
• 1 tub (8 oz) whipped topping, fully thawed
• 1 lb fresh strawberries, chopped

Instructions:

1. Bake the Cake
   Prepare the white cake mix according to package directions. Bake in a 9×13-inch pan.
   Remove from the oven and allow the cake to cool for about 15 minutes.
2. Poke the Cake
   Using a fork or the handle of a wooden spoon, poke holes evenly across the entire cake, spacing them about 1 inch apart.
3. Prepare the Jell-O
   In a bowl, dissolve the strawberry Jell-O powder in the boiling water, stirring until fully dissolved.
   Stir in the cold water.
4. Pour the Jell-O
   Slowly pour the prepared Jell-O mixture evenly over the cake, making sure it flows into all the holes.
5. Chill
   Refrigerate the cake for at least 3 hours, or overnight, until the Jell-O is fully set.
6. Top and Serve
   Spread the whipped topping evenly over the chilled cake.
   Garnish with chopped fresh strawberries just before serving.

Serving Tips

• Serve well chilled for the best texture and flavor.
• For cleaner slices, wipe the knife between cuts.
• Add sliced strawberries instead of chopped for a decorative finish.

Storage

Cover and store in the refrigerator for up to 3 days.