| | Directions | - Prepare the cake mix according to the package directions, but use the strawberry soda as a substitution for the liquid and add 2 additional egg whites. Bake the cake as directed; then cool.
- Dissolve the Jell-O® in boiling water. Add the frozen strawberries and let the mixture start to thicken.
- Fold the whipped topping into the partially thickened Jell-O®.
- Cut the cooled cake into 3 equal layers. Place the bottom layer back into the cake pan and cover with 1/2 of the strawberry mixture.
- Add the next layer of cake and the remaining strawberry mixture; then top with the third layer of cake.
- Place the dessert into the refrigerator to set (overnight works best).
- After the dessert had properly chilled, remove it from the pan and spread the excess strawberry mixture from the sides of the pan as frosting. Top with fresh strawberries if desired.
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Container: 9- x 13-inch cake pan
|  | | Ingredients | | - | | 1 angel food cake mix |
| - | | 1 can strawberry soda (12-ounce can) |
| - | | 2 extra egg whites |
| - | | 1 package strawberry Jell-O® (3-ounce package) |
| - | | 1 cup boiling water |
| - | | 2 cups frozen strawberries |
| - | | 12 ounces whipped topping (your favorite brand) |
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