In a large bowl, beat the cake mix, water, eggs, and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Using a serrated knife, level the top of each cake if necessary. Return layers, top side up, to two 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 the bottom of one pan in warm water for 10 seconds. Invert the cake onto a serving platter. Top with reserved strawberries and 1 cup of whipped topping. Place the second cake layer overtopping.
Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.
Baileys Chocolate Covered Graham Crackers – No Bake – Quick and Easy
This is so good that I get requests for Sunday brunch all the time!
HUGE BACON CHEESEBURGER BURRITO WITH BACON TORTE AND CREAM CHEESE SAUCE
ITALIAN CRESCENT CASSEROLE
Honey Garlic Chicken Tenders
HOW TO CLEAN THE ENTIRE SHOWER WITH JUST ONE PRODUCT
FANS Sending Prayers for the Great Singer Keith Urban and his Family…
My High School Crush Invited Me on a Restaurant Date Years Later, but I Was Speechless When It Was Time to Pay the Bill
Do you have any carrots? A delicious, quick and relevant salad in our difficult times