Description
This Strawberry Sheet Cake with Cool Whip is soft, fluffy, and bursting with fresh strawberry flavor. Perfect for family gatherings or a simple sweet treat, it’s topped with creamy Cool Whip and garnished with fresh strawberries for a light, fruity dessert everyone will love.
Ingredients
Scale
- 1 box strawberry cake mix (15.25 oz)
- 1 small box strawberry Jell-O (3 oz)
- 1 cup boiling water
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, diced
- 8 oz Cool Whip, thawed
- Optional: extra fresh strawberries for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- Dissolve strawberry Jell-O in 1 cup boiling water; let cool slightly.
- Mix cake mix, oil, eggs, and vanilla until smooth.
- Stir in cooled Jell-O until batter is uniform.
- Fold in diced strawberries gently.
- Pour batter into pan, smooth the top.
- Bake 25–30 minutes, check doneness with toothpick.
- Cool completely on wire rack.
- Spread Cool Whip evenly over cooled cake.
- Garnish with extra strawberries if desired.
Notes
- Use room-temperature eggs for fluffier cake.
- Chill the cake before adding Cool Whip.
- Can be made a day ahead without topping.
- Freeze cake (without Cool Whip) for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 24g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg