Description
This easy-to-make cake is sweet and delicious, with all the flavors of the strawberry shortcake ice cream bars you loved as a kid!
Ingredients
- 1 strawberry cake mix, plus eggs and vegetable oil to prepare according to package instructions
- 2 (3 ounce) packages of strawberry jello
- 1 cup boiling water
- 8 ounces cool whip
- 20 golden Oreo cookies
- ¼ cup butter, melted
- 20 fresh strawberries
Instructions
1. Prepare the cake mix as directed on the package in a 9×13 cake pan.
2. When the cake comes out of the oven immediately poke holes all over the top of it, using either a skewer or the back end of a wooden spoon.
3. Pour the boiling water into the jello and stir until it’s dissolved. (One package of jello.) Immediately spoon the jello over the top of the warm cake. Refrigerate for at least four hours or overnight to set the jello.
4. Place the cookies in a ziplock bag. Using a rolling pin, crush the cookies. Crush them well; you don’t want any big chunks.
5. Pour the cookie crumbs into a medium-sized mixing bowl. Add the 2nd package of strawberry jello and melted butter. Lightly mix to combine the mix into a crumble.
6. Remove the cooled cake from the refrigerator. Evenly spread cool whip over the top of the cake.
7. Sprinkle the strawberry crumble mixture over the top of the cake. Top with fresh strawberries. Serve and enjoy!
Notes
To save time, make the cake a day ahead and refrigerate overnight before adding toppings.
You can substitute whipped cream for cool whip if preferred, but keep the cake refrigerated.
Use a food processor for finer cookie crumbs in the crumble topping.