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

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 POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.
• Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.
• Spread frosting over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries.

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 oven to 350 F, line 9 or 9 1/2 inch round cake pan with parchment paper, grease with cooking spray, set aside.
• In a bowl combine flour, baking powder, baking soda and salt, set aside.
• Melt the butter in a small sauce pan over low heat and set aside to cool.
• Transfer melted butter to a large bowl and using electric mixer on a low speed mix in sugar (it will be grainy), then mix in egg, milk, yogurt and vanilla.
• Slowly add dry ingredients into egg mixture and mix on low speed until combined spread the batter into prepared pan and bake 18-20 minutes (until the toothpick inserted in the center comes out clean). Let it cool in the pan for 10 minutes then transfer to a rack to cool completely, then transfer cooled cake onto serving plate. And place the ring from 9 or 9 1/2 x 3 inch springform pan around the cake.
• Dissolve 1 1/2 tsp. gelatin in 2 Tbsp. cold water and let it set for a few minutes, then microwave or place into a hot water bath to dissolve completely, set aside to cool.
• Beat cream cheese until light and fluffy.
• Beat heavy whipping cream until soft peaks form, gradually add powdered sugar and continue beating until stiff peaks form. Mix in vanilla and dissolved gelatin, than add cream cheese and mix to combine. Spread onto cooled cake and place in the fridge for 30 minutes.
• Prepare Jello with 2 cups boiling water and set aside to cool to room temperature.
• Wash, hull and halve the strawberries lengthwise, then line around the edges of the cheesecake layer. Line up the next row by stacking slightly on top of the strawberries in the first row, and continue to cover the whole cheesecake layer.
• Pour the room temperature Jell-O over strawberries(the cheese cream will melt if the jelly liquid is too warm).
• Refrigerate until jello is set than run a thin knife around the cake and release the springform pan ring and serve.

STRAWBERRY JELLY CAKE

Steps:

• Heat oven to 350 degrees. Using baking spray, grease and flour 3 (8- or 9-inch) cake pans.
• Sift the 3 cups cake flour and the baking powder into a medium bowl. Add the salt and stir to combine.
• In the bowl of a stand mixer fitted with the paddle attachment, or a large bowl using an electric mixer, combine the butter and sugar. Beat on medium until light and fluffy, about 4 minutes.
• Add eggs, one at a time, beating until each is incorporated before adding the next. Add the vanilla extract.
• Reduce the mixer speed to low, and alternate adding the flour mixture and milk, one third at a time, until both are fully incorporated.
• Scrape down the mixer attachments, and the sides and bottom of the bowl. Beat just until the batter comes together. (Don't overmix.) Pour the batter evenly into the cake pans.
• Bake until the cake is browned on top, and a toothpick inserted into the middle comes out clean, about 25 minutes.
• Remove from the oven and place the cake pans on a wire rack. Let the cakes cool in the pans completely, about 30 minutes, before inverting onto the rack.
• Once the cake layers are cool, add the strawberry jelly to a small bowl and microwave in 10-second intervals, just until the jelly becomes spreadable.
• To assemble, place a layer of cake on the serving dish, then spread ½ cup of jelly on top. Repeat with the remaining two layers, adding more jelly on top to drizzle down the cake. Top with fresh, sliced strawberries.

STRAWBERRY JELLO CAKE

Steps:

• Preheat oven to 350 degrees.
• Bake cake according to directions on the box.
• When done poke holes in it and slowly pour strawberry pop over it.
• Combine jello and 1 cup hot water until dissolved; slowly pour over cake.
• Let cake cool completely and soak up all the liquid.
• Meanwhile prepare topping.
• Make box of instant pudding according to directions on box.
• Fold in cool whip.
• When cake is completely cooled top with pudding topping.
• Enjoy!

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.

STRAWBERRY CAKE FROM SCRATCH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, cream together the butter, sugar and dry strawberry gelatin until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared pans.
• Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the center of the cake comes out clean. Allow cakes to cool in their pans over a wire rack for at least 10 minutes, before tapping out to cool completely.