Poke cakes are fun, festive and yummy...this one bursts with the springtime flavor of strawberry in every bite!

Strawberry Poke Cake

1 (18.25-ounce) package white cake mix
2 (3-ounce) packages strawberry gelatin

2 cups boiling water
1 (12-ounce) container frozen nondairy whipped topping, thawed - divided use
Fresh strawberries, optional

1. Prepare and bake cake according to cake mix directions using a 9 x 13-inch baking pan. Cool completely in pan on a wire rack.
2. Pierce cooled cake with a large fork at 1/2-inch intervals.
3. Meanwhile, stir boiling water into strawberry gelatin in a medium bowl until completely dissolved, about 2 minutes.
4. Carefully pour gelatin evenly over cake. Refrigerate 3 hours.
5. Frost cake with whipped topping. Refrigerate at least 1 hour or until ready to serve.
6. Decorate with fresh strawberries, if desired. Store leftover cake in refrigerator.

Makes 12 servings.

Directions for a 9-inch Layer Cake:

• Bake cake mix according to cake mix directions using two 9-inch round cake pans. Cool cakes for 10 minutes on a wire rack and remove from pans. Cool cakes completely.
• Place baked cake layers, top side up, each in clean 9-inch round cake pans. Pierce cakes with large fork at 1/2-inch intervals.
• Prepare strawberry gelatin as instructed above and pour evenly over cake layers. Refrigerate 3 hours.
• Dip one of the cake pans in warm water 10 seconds.; unmold onto serving plate. Spread with about 1 cup of the whipped topping.
• Unmold second cake layer; carefully place on first cake layer.
• Frost top and side of cake with remaining whipped topping. Decorate as desired. Store leftover cake in refrigerator.