Preheat the oven to 350°F (175°C). Prepare the white cake mix according to the package instructions. Bake in a 9×13-inch baking dish until a toothpick inserted into the center comes out clean (usually about 30-35 minutes).

1. Once the cake has cooled for about 10 minutes, use the handle of a wooden spoon or a fork to poke holes all over the top of the cake, about 1 inch apart. Be sure to poke the cake down to the bottom but not all the way through.
2. In a bowl, dissolve the strawberry Jello in 1 cup of boiling water. Stir until fully dissolved. Add 1 cup of cold water and mix well.
3. Slowly pour the prepared strawberry Jello over the cake, making sure to cover the entire surface, letting it seep into the holes. The Jello will soak into the cake and create pockets of flavor.
4. Cover the cake and refrigerate for at least 2-3 hours, or until it’s well chilled and the Jello has fully set.
5. Once chilled, spread a layer of whipped topping over the cake, smoothing it evenly across the surface.
6. Garnish with diced fresh strawberries on top for added flavor and a beautiful finishing touch.
7. Slice and serve the cake chilled for a refreshing, delightful dessert.