Strawberry Jello Cake Recipes

STRAWBERRY JELLO CAKE (ONLY 3 INGREDIENTS)

Steps:

• Place 6 ounces of jello mix in a large bowl. Stir in one cup of hot boiling water, followed by one cup of cold water.
• Stir everything until all jello mix is melted. Place the mixture into refrigerator and let the jello set slightly.
• Mix the Cool Whip into the Jello. Stir to combine until smooth and creamy.
• Spray a 9-inch springform pan with cooking spray and transfer the cool whip mixture into the pan. Cut the strawberries in half and place them along the rim of the cake. Place the cake in the refrigerator to set for about 30 minutes.
• Combine 1 cup of boiled water with 3 ounces of Jello. Place the mixture in the fridge until it cools down to room temperature.
• Pour the Jello mixture over the Cool Whip mixture and allow it to set completely in the fridge.
• Remove the cake from the springform pan. Keep it refrigerated until it's ready to serve. Enjoy!

STRAWBERRY JELLO CAKE RECIPE

Steps:

• In a large mixing bowl, make jello according to the instructions on the package, but use 1/2 of the cold water. I.e. for a 6 oz package of jello, add 2 cups boiling water and 1 cup cold water. Let Jello sit at room temperature until it is soft set and jiggles a little (while you work on the rest of the cake), then beat in thawed 8oz cool whip (see step for the cake layers).
• Line two 8" or 9" round cake pans (ideally one should be a springform pan) with parchment paper.
• In the bowl of an electric mixer with the whisk attachment, beat together 6 eggs and 1 cup sugar on high speed for 12 minutes or until 3 times in volume and thickened.
• Sprinkle flour over the top and use a spatula to gently fold in 1 cup all-purpose flour until all lumps are gone.
• Divide your batter in half between the 2 lined baking pans and bake at 350˚F for 16-20 min or until top is golden brown and toothpick comes out clean. Remove baked cake from the pan being careful not to squish the top and let it cool to room temperature on a wire rack. Wash the springform pan.
• Once your cake has cooled, place the skinnier layer back into the bottom of your springform pan.
• Slice your strawberries in half (or thirds if they are very large) and place them facing tightly against the walls of the springform pan.
• At this point, you'll want to beat 8oz cool whip into your jello which should be starting to thicken. Pour your jello cream over the bottom cake and strawberries being careful not to knock down the strawberries. Smooth over the top.
• Place the second cake layer over the top of the jello and refrigerate for 2 hours or until jello is set then remove from fridge to decorate.
• To decorate, beat together the cold heavy cream and powdered sugar until whipped and spreadable. I transferred it to a pastry bag and piped roses using a Wilton 2D tip. Start in the center and work your way out in circles; staying close to the surface of the cake.
• Pile fruit in the center in whatever design you like; they look good just piled up too. Put back in the fridge a couple more hours or overnight to allow the jello to fully set before serving or the cake will be too dainty and will fall apart easier when sliced. Also, you take it out of the spring form mold, fold some plastic wrap and wrap it around the jello part of this cake to keep it in place while it firms up fully.

STRAWBERRY JELLO CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour a 9-inch x 13-inch baking dish. Set aside.
• Prepare cake mix with water, vegetable oil, and egg whites according to package directions.
• Bake at 350 degrees for 29-33 minutes. Let cake cool to room temperature. After the cake has cooled, poke holes into the cake with a fork.
• Boil 1 cup of water; remove from heat. Add in gelatin mix and stir about 2 minutes or until well dissolved. Add 1/2 cup of cold water and stir to combine.
• Pour the Jell-O into the holes that were poked into the top of the cake, being sure to pour all the Jell-O over the cake. Refrigerate the cake for at least 3 hours to let the Jell-O setup.
• Once chilled, top the cake with the whipped topping. Add the sliced strawberries for garnish. Slice and serve the cake. Cover and refrigerate any leftovers.

STRAWBERRY CAKE WITH JELL-O®

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch cake pans.
• Combine cake mix, gelatin mix, oil, eggs, strawberries, and flour in a large mixing bowl. Pour equal amounts into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Remove from the oven and allow to cool completely, about 30 minutes.
• While cakes are cooling, mix powdered sugar, butter, and vanilla extract together in a bowl by hand. Chill for about 20 minutes.
• Whip chilled frosting until fluffy. Sandwich cake layers together with some frosting. Spread remaining frosting over the top and sides.

STRAWBERRY JELLO CAKE

Steps:

• Preheat the oven to 350 degrees.
• Mixing the cake mix, eggs and vegetable oil together, and pour cake mixture into a coated cake pan. Bake for 30 minutes or until cake is done.
• Remove from oven and poke holes in cake (using a large fork). This is so the Jello can absorb into the cake. In a separate bowl combine Jello with one cup of boiling water. Mix until jello is dissolved.
• Pour dissolved jello mixture over cake. Refrigerate overnight.
• Before serving spoon cool whip over cake, cut and serve.