Ingredients
2 cups all-purpose flour
1/2 cup butter, softened
2 large eggs
2/3 cup granulated sugar
1 tsp baking powder
1/2 tsp salt
2 tsp vanilla extract
1 box (3 oz) strawberry Jell-O
1 cup boiling water
1 cup cold water
2 tbsp melted butter
8 oz whipped topping
2 cups fresh strawberries, sliced
Instructions
Preheat oven to 350°F (175°C)
Grease a 9×13-inch baking pan
In a bowl, whisk flour, baking powder, and salt
In another bowl, beat eggs, granulated sugar, softened butter, and vanilla until creamy
Gradually mix dry ingredients into wet ingredients until just combined
Pour batter into prepared pan and smooth the top
Bake for 25 minutes or until a toothpick inserted in the center comes out clean
Let cake cool slightly (5 minutes)
Use a straw or skewer to poke 30–40 evenly spaced holes into the cake
In a bowl, whisk boiling water, cold water, Jell-O powder, and melted butter until smooth
Chill Jell-O mixture for 5 minutes to thicken (optional)
Drizzle Jell-O mixture over the cake, allowing it to sink into the holes
Spoon any pooled liquid onto the cake for even absorption
Cover and refrigerate for at least 4 hours or overnight
Before serving, top with whipped topping and fresh strawberries
Notes
Use the freshest, firm strawberries for best flavor
For a dairy-free version, substitute butter with coconut oil and use vegan whipped topping
Chilling for longer (up to overnight) enhances flavor blending
Variations: Substitute Jell-O for raspberry, orange, or kiwi for different flavors
Add a fruit compote layer beneath the Jell-O for extra depth
- Prep Time: 30
- Cook Time: 25
- Category: Strawberry Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 300
- Sugar: 20g
- Sodium: 200mg
- Fat: 13g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg