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READY IN 3+ hrs

Triple Strawberry Cake

Read Reviews (53)

"An incredibly moist and light cake made with cake mix, strawberry gelatin and fresh strawberries. Great for summer picnics and get-togethers. Can be made to be very low fat by using an egg substitute and applesauce instead of oil in the cake mix and using fat free topping." — HLCOLBER

Ingredients Edit and Save

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Original recipe makes 1 - 9x13 inch pan Change Servings

1 (18.25 ounce) package strawberry cake mix
1 (3 ounce) package flavored Jell-O®
4 cups water

2 cups frozen whipped topping, thawed
2 cups strawberries, sliced

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Directions

Prepare cake according to package directions. Bake as directed for a 9x13 inch pan. Allow to cool.
Prepare the strawberry gelatin according to package instructions, using the 4 cups of water. Pour over cooled cake while still in liquid form; the cake will absorb it. Chill in refrigerator for 2 hours, or until gelatin is set.
Spread whipped topping over cake and top with sliced strawberries.

Kitchen-Friendly View

PREP 30 mins
COOK 35 mins
READY IN 3 hrs 5 mins

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Reviews More Reviews

Most Helpful Positive Review

Sep 28, 2003

I used a white cake mix instead of the strawberry, because I couldnt' find one. :) It was DELICIOUS! I think that the reason some of the reviewers' cakes did not turn out is because of too much water. It says in the recipe to follow the directions on the box, but to use 4 cups of water. The directions on the box says 2 cups. I used 2 cups and it worked perfectly. I highly reccomend this to people who don't like a rich cake. It is light and fluffy, perfect for a summer day!

—KARINJOYFUL21

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Most Helpful Critical Review

Jun 28, 2003

Too wet!!!

—KCRIC

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64 Ratings

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Oct 27, 2005

Everyone loved this cake! I made a few changes just because it was what I had on hand. I used a white cake mix in 2 round cake pans. As soon as the cakes were done, I poked holes in the tops with a fork about 1 inch apart. Then I slowly poured 1 box of strawberry jello (following the directions on the box) over the top of the cakes while both were sill warm. Divide the jello between the cakes. Then topped with cool whip and strawberries and chill for 1 hour. It turned out delicious and pretty. Very easy and inexpensive to make. Thanks for the recipe. I will definatly make this a favorite!!

—michelle

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Jul 06, 2005

this was an excellent, light dessert. I made the jello as the package directed (1 cup hot water 1 cup cold water) and did as another review suggested by poking the cake several times with a toothpick as soon as it came out of the oven and then poured the liquid jello over top and then put it in the fridge for 3 hours before puting the whip cream and strawberries on top. A huge hit with everyone in my family!

—LOVESTOBAKE29

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Jun 01, 2009

Perfect light summer cake! Another tip: 4 cups of water is for 6 oz of gelatin. Recipe calls for 3 OZ!! Therefore, you only need 2 cups of water. Definitely will make again... thanx!

—Lisa1980

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May 30, 2005

I used white cake mix and only two cups of water for the jello. When the cake came out of the oven, I poked holes in it and poured the jello over it. It gave the cake a beautiful pink marble look. Everyone enjoyed this.

—GINAH1

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Apr 01, 2008

I made this cake twice. The first time it came out perfect! The second time, it was too wet. I think I figured it out though, you have to gauge how many holes you poke into the cake. Too many will make the cake too wet and ruin it. Other than that I L-O-V-E this recipe. I also used Raspberry jello... it was awesome!

—CutieCook

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Apr 02, 2006

I used 2 9" round cake pans. I used 2 cups boiling water to gelatin. I added 3/4 of a bar cream cheese. I also used @ 1/3 cup powdered sugar to topping mixture. Family loved it. tks.

—nannabanana

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Nutrition

Calories
121 kcal
6%

Carbohydrates
22.9 g
7%

Cholesterol
0 mg
0%

Fat
3.1 g
5%

Fiber
0.3 g
1%

Protein
1 g
2%

Sodium
148 mg
6%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Triple Strawberry Cake

Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 121
** Calories from Fat: 28

% Daily Value *
** Total Fat 3.1g 5 %
** Saturated Fat 2.1g 11 %
** Cholesterol 0mg 0 %
** Sodium 148mg 6 %
** Potassium 32mg < 1 %
** Total Carbohydrates 22.9g 7 %
** Dietary Fiber 0.3g 1 %
** Protein 1g 2 %
** Sugars 15g
** Vitamin A < 1 %
** Vitamin C 14 %
** Calcium 4 %
** Iron 4 %
** Thiamin < 1 %
** Niacin 4 %
** Vitamin B6 < 1 %
** Magnesium < 1 %
** Folate 8 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.