Strawberry Poke Cake with Whipped Cream Icing

**If you prefer you can use Cool Whip instead of making the whipped cream icing.

For the cake:

Bake cake according to package directions in two 9-inch round pans. Cool for 10 minutes and then remove cakes from pans. Use a long serrated knife to level off the rounded tops if necessary. When cool, return cakes to clean baking pans. Pierce cakes with a meat fork at 1/2 inch intervals.

Drain juice from strawberries into a 2-cup measuring cup. Refrigerate berries. Add enough water into the strawberry juice to make 2 cups. Bring the juice mixture to a boil in a small saucepan. Remove from heat and stir in Jell-o mix until completely dissolved. Chill for 30 minutes in the refrigerator. Gently spoon the mixture over the cakes and chill them for at least 2-3 hours.

For the icing:

Meanwhile you can make the whipped cream icing. Mix the gelatin and cold water in a small saucepan and let stand until thick. Place the pan over LOW heat, stirring constantly, until the gelatin is dissolved. Remove from heat and allow it to cool slightly.

In a medium-sized bowl combine whipping cream, vanilla and sugar until slightly thickened. Gradually add gelatin mixture while beating slowly. Beat on high speed until stiff. Store in refrigerator.

Dip the bottom of the pans in warm water for 10-15 seconds to loosen the cakes from pans. Invert one cake onto a serving platter. Top with the reserved strawberries and 1 cup of icing. Place second cake on top and ice cake with the remaining icing. Chill at least one hour. Garnish with fresh strawberries if desired. Serves 10-12. ENJOY!