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Bake your white moist cake as directed on the box. If whipped cream is frozen, take out to thaw as soon as you put the cake in the oven. Remove cake from oven and let cool completely. (about an hour).
Now, make a box or 2 of the jello. Use the ice cube direction to get it to gel faster. Put the jello in the refrigerator. Poke holes (approximately 1/2 inch in diameter) about 2 inches apart on top of the cake. Keep an eye on the jello, because you have to catch it as soon as it starts to gel, but not watery. About half gelled.
When the jello gets to this stage, scoop it out and apply all over the top of the cake, pushing it down into the holes and having a complete layer on top. If you made 2 boxes of jello, the layer will be thicker. Once the jello is put on top of the cake, place it in the refrigerator to completely gel.
While you are waiting for this to happen, slice the complete quart of strawberries into approximately 1/8 inch thick slices. When the jello has completely gelled, put a thick layer of whipped cream on top of it. Then, apply a layer of your sliced strawberries over the whole cake and put in fridge and eat after one half hour. After serving, place back in fridge to keep whipped cream from melting. Enjoy!
| Servings: | 15 |
| Time: | 30 Minutes Preparation Time 30-35 Minutes Cooking Time |
By warmedup from Erie, PA
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