1 (18.25 oz) box white cake mix
1 1/3 cups water
2 tbsp oil
3 egg whites
1 (6 0z) box strawberry Jello
2 cups boiling water
1 (16 oz) bag frozen chopped strawberries, thawed
1/2 cup sugar
1 (12 oz) tub Cool Whip, thawed
Make cake using water, oil and eggs according to package directions and bake at 350 degrees in a 9x13 baking dish.
Empty Jello into a medium bowl and whisk in boiling water stirring until all gelatin has dissolved.
Once cake is done remove from oven and using a wood or metal skewer poke holes all over. Pour liquid Jello over cake and let cool.
Pour thawed strawberries into a large bowl and sprinkle with sugar. Mix well then fold in whipped cream. Once cake has completely cooled, top with strawberry mixture. Chill for 3 hours or overnight before serving. Keep refrigerated.
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