Strawberry Poke Cake With Whipped Cream Icing

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   **If you prefer you can use Cool Whip instead of making the whipped cream icing.

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   For the cake:

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   Bake cake according to package directions in two 9-inch round pans. Cool for 10 minutes and then remove cakes from pans. Use a long serrated knife to level off the rounded tops if necessary. When cool, return cakes to clean baking pans. Pierce cakes with a meat fork at 1/2 inch intervals.

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   Drain juice from strawberries into a 2-cup measuring cup. Refrigerate berries. Add enough water into the strawberry juice to make 2 cups. Bring the juice mixture to a boil in a small saucepan. Remove from heat and stir in Jell-o mix until completely dissolved. Chill for 30 minutes in the refrigerator. Gently spoon the mixture over the cakes and chill them for at least 2-3 hours.

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   For the icing:

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   Meanwhile you can make the whipped cream icing. Mix the gelatin and cold water in a small saucepan and let stand until thick. Place the pan over LOW heat, stirring constantly, until the gelatin is dissolved. Remove from heat and allow it to cool slightly.

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   In a medium-sized bowl combine whipping cream, vanilla and sugar until slightly thickened. Gradually add gelatin mixture while beating slowly. Beat on high speed until stiff. Store in refrigerator.

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   Dip the bottom of the pans in warm water for 10-15 seconds to loosen the cakes from pans. Invert one cake onto a serving platter. Top with the reserved strawberries and 1 cup of icing. Place second cake on top and ice cake with the remaining icing. Chill at least one hour. Garnish with fresh strawberries if desired. Serves 10-12. ENJOY!

* Per serving · 4 servings · Values may vary.