Becky’s Beautiful Crazy-Easy Strawberry Cake

It’s good to be blogging again. I did that pretty consistently back when I served on the local county commission, finding it a great way to communicate with constituents. Lots of folks have asked me about it since I shut that down, so it’s nice to be back. But– I was on Blogger then, a relatively simple platform that ‘even I’ could figure out. This time, I’m learning how to use WordPress. It seems to me that everyone in the world handles WP with ease, but your’s truly is working her way through the learning curve right now, slowly and somewhat painfully.

That’s why you don’t see a picture of the delicious treat I’m going to tell you about. I haven’t gotten the hang of pictures yet. Hang on. I’ll get there! :)

Meanwhile, we’re going with the principle that Done Is Better Than Perfect. So pix will come later, but you get the recipe now


At last weekend’s (Courageous Women’s) Cookout, Becky Tucker and Crystal Clark brought delicious desserts for everyone. One of those was a 9×13 Pyrex cake dish filled with something whip-creamy and covered with pretty, freshly sliced strawberries. We dove into it (and a big ol’, big ol’ batch of brownies) later in the evening, sitting in a circle of light cast by the Coleman lantern while watching the lights of distant houses dance like stars across the lake. The cake, like the evening, was every bit as luscious as it looked. Apparently, it was also crazy-easy, which is about the only kind of cooking I can do!

So I asked Becky to share the secret with you, and here it is.

Becky’s Beautiful Crazy-Easy Strawberry Cake


  • 1 box, white cake mix
  • 12 oz. (one can) Sprite
  • 1 box of strawberry jello
  • Normal-sized tub of Cool Whip Topping
  • 1 lb. Fresh strawberries

Mix the cake mix with Sprite. (Don’t follow box directions; mix only with Sprite.)

Bake in a 9×13 pan according to box directions, generally about 30 minutes. 

When the cake is nearly done, mix Jello with about ½ cup boiling water. 

Once the Jello powder has dissolved, add ice to bring it up to one to 1-1/4 cups Jello liquid.

When the cake is done, use a fork to poke small holes all over the cake to allow Jello liquid to seep in.

Pour the Jello liquid over the cake, then place it in fridge overnight or for several hours to cool well. 

Once cake is cold, frost with whipped topping and top with sliced strawberries.


For a ‘light’ version, use Diet Sprite, Sugar Free Jello, and Lite Cool Whip.

For a different twist, use Orange Jello and Mandarin Oranges on top.

Thanks, Becky and Crystal, for the goodies, and for sharing this recipe.

How about you?

It occurs to me that, for some of us, it takes courage to prepare a meal we’d actually be willing to share with friends. (Yikes! What if they find out I’m not Martha Stewart afterall?!)

So, what’s your favorite crazy-easy recipe?



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