Strawberry Jello Poke Cake Recipe with Creamy Frosting

CAKE:

• 1 (15.25 oz.) box white cake mix
• 2 (3 oz) box strawberry Jello
• 3/4 c. boiling water
• 3/4 c. ice cold water

FROSTING:

• 1 (8 oz.) pkg. cream cheese softened
• 1 c. confectioner’s sugar
• 1 tsp. vanilla extract
• 1 (8 oz.) tub Cool Whip

TOPPING:

• 1 lb. strawberries quartered

• Prepare and bake the cake according to the directions on the box for a 9 x 13-inch pan.
• Allow the cake to cool about 20 minutes. Using the end of a wooden spoon or a large fork, poke holes across the surface about 1/2 inch apart so the Jello can soak in.
  
• In a medium bowl, whisk the strawberry Jello with the boiling water until completely dissolved. Stir in the ice cold water, then slowly pour the Jello mixture over the cake, letting it fill the holes. Cover and refrigerate for about three hours to set.
  
• For the frosting, beat the softened cream cheese, confectioners’ sugar, and vanilla with an electric mixer until smooth. Fold in the Cool Whip on low speed until just combined, then spread the frosting over the chilled cake.
  
• Arrange the quartered fresh strawberries on top. Keep the cake refrigerated until serving for the best texture and flavor.