Ingredients
1 package white cake mix (regular size)1-1/4 cups water2 large eggs, room temperature1/4 cup canola oil2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed2 packages (3 ounces each) strawberry gelatin1 carton (12 ounces) frozen whipped topping, thawed, dividedFresh strawberries, optional
Preparation
Preheat oven to 350°. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Using a serrated knife, level tops of cakes if necessary. Return layers, top side up, to 2 clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals.
Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.
Dip bottom of 1 pan into warm water for 10 seconds. Invert cake onto a serving platter. Top with chilled strawberries and 1 cup whipped topping. Place second cake layer over topping.
Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.
