Strawberry Jell-O Cake (Literally Made of Jell-O)
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When you think of a strawberry jello cake, you probably think of a poke cake. Those are absolutely delicious, but that in not our recipe this week. Wes and I made a mock cake that is literally made out of JELL-O and you won’t believe just how easy it is to make with only three must -have ingredients.
This recipe does take some planning as you’ll need at least 8 hours for your gelatin to set. We made ours on separate days. The first part of this recipe you can make several days in advance if needed.
Because you will need to pour the gelatin, I opted for my glass bowl with a curved edge for easing pouring.
Wes loved stirring in all the whipped topping and watching it melt.
No special mold is required for this recipe. Simply wash out your whipped topping tub in order to use it as mold. It works great for transporting as well!
My mom has been making this gelatin this way for years, ever since she saw the recipe in a Kraft magazine. It is quick and easy! We love cool whip recipes.
I wanted to make this recipe myself but I thought it would be more fun to dress it up a bit. We decided to make it into a mock strawberry cake instead.
Wesley started to add the whipped topping but it does jiggle a quite a bit. I finished it up for him. (You can add it back into the fridge to firm up again once you remove it from the mold, but I didn’t.)
He added the strawberries to the bottom of the cake while I arranged a pretty flower on top. You can just use strawberries or you can add a few raspberries to the center like I did.
Isn’t it lovely? Perfect for really any spring or summer celebration like Easter, Mother’s Day, or 4th of July. You can garnish with blueberries or even use blue raspberry gelatin to make it more patriotic.
I love that as the gelatin sets in the fridge, the whipped topping layer rises slightly to the top so you get a beautiful two toned gelatin.
This strawberry jello cake was a huge hit with my kids!
Strawberry Jello Cake
Ingredients
- 1 pkg (6 oz) 8 serving size JELL-O strawberry gelatin can substitute favorite flavor
- 1 tub (16 oz) whipped topping thawed
- 3 cups boiling water
- 1 1/2 cups whipped topping
- 1 1/2 cups fresh strawberries sliced
- 1/2 cup fresh raspberries
Instructions
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Stir gelatin and boiling water in large bowl 2 minutes or until gelatin is completely dissolved.
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Add whipped topping to hot gelatin mixture and stir with wire whisk until completely melted and well blended. (Mixture will still be thin).
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Wash and dry 16 oz tub, then spray with cooking spray.
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Pour gelatin mixture into whipped topping tub and refrigerate at least 8 hours.
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Place serving dish over top of tub, flip over and gently work tub to remove molded gelatin.
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(If you have issues getting it out of the tub, dip bottom in warm water for 15 seconds.)
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Spread additional whipped topping over top and sides of the gelatin "cake".
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Garnish with strawberry slices and raspberries around bottom of cake and top of cake.
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Serve immediately or transfer to fridge for up to two hours before serving.
Recipe Notes
The JELL-O mold part of this recipe was found in the Kraft Food & Family magazine, Holiday 2006.
You’ll want to be sure that you add the whipped topping and strawberries to your cake within a couple of hours before serving. As with all desserts, the fruit over time will start to bleed a bit into your whipped topping.
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- Simple Egg Salad Recipe // Courtney’s Sweets
- Easy Goo Recipe That’s Safe for Kids // Eating Richly
- Cauliflower Rice and Beans // Vegging at the Shore
- 16 Yummy Strawberry Recipes for Spring // My Mini Adventurer
This is such a gorgeous cake! I love how pretty the Strawberry Jello Cake is and would be fun for my kids to make!
What a really neat idea. This looks so delicious. I would love to try it.
My family loves strawberries, not to mention jello. Definitely trying this recipe.
I love the idea of this cake. I have made one tonight and I’m waiting to see how it turns out tomorrow morning. Wondering if I can double this recipe to use in a larger mold. As I have a large crowd. Just concerned about the amount of time it would take to set, possibly still eight hours and would it be firm enough when I took it out of the mold. Wondering if you have any thoughts about doing this and any recommendations. Thank you.
Sorry! I’ve never tried doubling this recipe. I’m sure you could but it may need more time to set as you’ve stated. It would really depend upon the size of the mold. (If it was a deeper I’d definitely give it extra time to set.) I’d error on the side of extra caution and allow more time to set either way. With a large crowd in the past we’ve always just made multiple flavors to give guest more options. Hope it worked for you. 🙂