Strawberry Shortcut Cake

• 1 box (18.25-ounce) Strawberry Cake Mix
• 3 cups Fresh Strawberries, Sliced Or 3 Packages Of Frozen Strawberries In Syrup
• 1/4 cups Sugar (only If Using Fresh Strawberries)
• 1 box (3-ounce) Strawberry Flavored Gelatin (recommended: Jell-O)
• 1 container Cool Whip (12 Oz.)

1. Preheat oven to 350 degrees F.
2. Follow cake directions as written on cake mix box.
3. Remove from oven and cool cake completely. Meanwhile, in a medium bowl, combine strawberries and sugar. Let macerate 20 minutes. Invert and release cake onto a decorative platter.
4. Mix gelatin as directed on box. Refrigerate gelatin mix but do not let it harden, it should cool to a liquid consistency.
5. Using a straw, poke holes all over the cake. Pour gelatin into holes and spread over the top of the cake.
6. Spread layer of macerated strawberries on top of cake. Spread layer of whipped cream on top of the strawberries, making pretty swirls and ripples. Garnish with fresh strawberries. Refrigerate for at least 4 hours.

mix, fresh strawberries, ubc, gelatin

Taken from tastykitchen.com/recipes/desserts/strawberry-shortcut-cake/ (may not work)