Triple Strawberry Cake

An incredibly moist and light cake made with cake mix, strawberry gelatin and fresh strawberries. Great for summer picnics and get-togethers. Can be made to be very low fat by using an egg substitute and applesauce instead of oil in the cake mix and using fat free topping.

Original recipe makes 1 – 9×13 inch pan


1 (18.25 ounce) package strawberry cake mix
1 (3 ounce) package flavored Jell-O®
4 cups water
2 cups frozen whipped topping, thawed
2 cups strawberries, sliced

  • PREP

    30 mins

  • COOK

    35 mins


    3 hrs 5 mins


  1. Prepare cake according to package directions. Bake as directed for a 9×13 inch pan. Allow to cool.
  2. Prepare the strawberry gelatin according to package instructions, using the 4 cups of water. Pour over cooled cake while still in liquid form; the cake will absorb it. Chill in refrigerator for 2 hours, or until gelatin is set.
  3. Spread whipped topping over cake and top with sliced strawberries.


Calories: 121 kcal
Carbohydrates: 22.9 g
Cholesterol: 0 mg
Fat: 3.1 g
Fiber: 0.3 g
Protein: 1 g
Sodium: 148 mg