This layered jello cake just screams summer to me! It is light and fruity and the perfect end to a summer meal. Of course it is great all year round too! You can experiment with the jello flavours but my favourite would be raspberry, strawberry or a mixture of the two.
This recipe requires some planning ahead as each layer does take time to set. That being said, it is a simple cake to make with ingredients you would probably have on hand. There are three layers to this cake: cake base, filling and mirror glaze.
Directions:
Cake Layer
1/2 box of white cake mix
Prepare according to package directions but half the ingredients listed. (If box calls for 3 eggs, it is hard to half this amount so I use 2 eggs with no issues). Bake at recommended temperature on box, in a greased 9" x 13" pan for about 15 minutes or until toothpick inserted in center comes out clean. Remove from oven and cool.
Filling Layer
2 boxes of strawberry jello (85g each)
2 cups boiling water
1 cup cold water
1L tub of Cool Whip, thawed
6-8 fresh strawberries, halved
Add 2 boxes of jello to boiling water and cold water. Stir until jello is dissolved. Set aside to cool (not set, you still want the jello to be pourable). When cool add tub of Cool Whip. Let sit in fridge, stirring occasionally until not so runny. Pour over cooled cake layer.
Press halved strawberries into filled layer. I usually use 12-16 strawberry halves depending on many pieces of cake I want. Let sit in fridge until set.
Mirror Glaze
1 box of strawberry jello (85g)
1 cup boiling water
1/2 cup cold water
Combine the box of jello with boiling water and cold water. Stir until jello is dissolved. Let cool then pour over the top of cake. Pouring over the back of a spoon is helpful!
Place in fridge until set.
This is a very pretty looking cake that will wow your guests! Try using different jello such as orange with mandarin slices or raspberry with fresh raspberries.
