Sort ingredients
lsandburg
QR Code
Listen
Pdf
Heat oven to 350°F (325°F for dark or nonstick pan). Spray the bottom of 13x9-inch pan with cooking spray.
Prepare the cake mix according to package directions using the amounts of water, oil, and egg whites listed on the cake mix box. Pour the batter into the prepared pan.
Place the pan on the middle rack of the oven. Bake as directed on the cake mix box for a 13x9-inch pan, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a cooling rack for 20 minutes.
While the cake is cooling, place the gelatin in a medium bowl and pour 1 cup of boiling water over it. Whisk until the gelatin is fully dissolved.
After the cake has cooled for 20 minutes, poke holes every inch using the handle of a wooden spoon or the tines of a fork, poking halfway into the cake.
Carefully pour the strawberry gelatin evenly over the top of the cake. Let the cake cool completely on a cooling rack, about 1 hour.
Stir the frosting in the container before using to help fluff the frosting and make it easier to spread. Drop spoonfuls of frosting over the cooled cake to make spreading easier. Then, using an icing spatula, gently spread the frosting evenly over the top.
Cut the cake into 4 rows by 3 rows. Garnish each piece with half a strawberry. Store loosely covered in the refrigerator.