Step 1

To start, bake the cake as directed on the back of the box. Follow the directions for a 9x13 pan.

Step 2

If you want to make boxed cake mix taste a little better, swap out milk for the water and add an additional egg -or egg white in this case!

Step 3

After the cake has cooked, let it cool for 20 minutes. Then “poke” the cake with a large fork. I space my pokes about 1/2″ apart, covering the entire surface of the cake.

Step 4

First, in a medium saucepan boil ¾ cup of water.

Step 5

Once it boils, in a mixing bowl combine the boiling water and the Jell-O mix and stir until the Jell-O is completely dissolved.

Step 6

Then, pour in ½ cup cold water and continue to stir, then pour over the cake.

Step 7

Lastly, cover the cake with plastic wrap and refrigerate for about three hours.

Step 8

In a medium size bowl, combine the Cool-Whip and frosting together, stirring gently.

Step 9

Add in almond extract and mix until fully combined.

Step 10

Spread the mixture on top of cake gently, be careful not to tear the cake.

Step 11

Next, wash, core and slice/dice the fresh strawberries. You can even use a fancy strawberry slicer if you'd like! Layer them on top of the cream when ready to serve. Store cake in fridge.