Instructions

1. 25-ounce) box white cake mix, 1 cup of the water, 1/2 cup vegetable or canola oil, and 3 large eggs in the bowl of a stand mixer (a large bowl if using an electric hand mixer). Beat with the paddle attachment on medium speed until thickened and smooth, about 2 minutes. Pour the batter into the prepared pan.Bake until a toothpick inserted in the center of the cake comes out clean, 30 to 35 minutes. About 5 minutes before the cake is ready, bring the remaining 2 cups of water to a boil in a small saucepan over medium-high heat. Remove the saucepan from the heat, add 1 (3-ounce) package strawberry Jell-O, and stir until completely dissolved.Remove the cake from the oven and place on a wire rack. While the cake is still warm, poke holes all over the cake with a skewer, chopstick, or fork. Carefully spoon the hot strawberry Jell-O evenly over the cake, letting it soak in thoroughly. Let the cake cool completely.Place 1 (10-ounce) tub thawed sliced strawberries and their juices and 1 (8-ounce) tub thawed whipped topping in a large bowl and gently fold together with a flexible spatula until just combined. Spread evenly over the cake. Cover loosely with aluminum foil and refrigerate for at least 6 hours or up to overnight before serving.