First, bake the cake in a 13×9 in pan according to package directions. Once it is baked set it on a wire cooling rack to cool.

While the cake is baking we’ll prepare the strawberry topping. First cut the stems and leaves off of your strawberries. If your strawberries are quite large you can chop them into halves or quarters. In a medium saucepan combine strawberries, sugar and lemon juice. Cook over medium heat for 5-10 minutes or until thickened. When it clings to the back of a spoon you know it is done. Remove from the heat and set aside.

Next, using the handle of a wooden spoon or other thin round object poke holes in rows across the cooled cake, they don’t have to be perfect just evenly spaced

Now we’ll prepare the gelatin. Boil 1 cup of water in a pan or microwave safe dish. A heat safe Pyrex measuring cup works well for this because it will be easy to pour from, but a bowl works well too. Carefully stir the Jello powder in the hot water until fully dissolved, then pour in one cup of cold water and mix throughly.

Pour the strawberry gelatin mixture over the cake slowly so that it soaks into the holes. Next spread your prepared strawberry topping over the cake evenly. Cover with foil or plastic wrap.

Place the cake in the refrigerator for 3-4 hours or overnight.