• Preheat the oven to 350°. Spray a Bundt pan liberally with nonstick cooking spray and set aside.

Vanilla Cake

• Combine vanilla cake mix, eggs, vegetable oil, water and sour cream in a large bowl. Mix using a hand held mixer {or by hand} until you have a thick cake batter. Pour the cake batter into your prepared Bundt pan and spread into an even layer.
• Bake for 30-35 minutes or until a toothpick comes out with only a few crumbs {not any raw cake batter}. Remove from the oven and allow the cake to cool in the pan for 15 minutes.
• After 15 minutes, invert the cake onto your serving plate. Note: The wide part of the cake which is normally the bottom, will be the top of the cake. Allow the cake to cool completely.
• Once the cake is completely cooled, use a skewer to poke holes all over the top of the cake but not all of the way through. Set the cake aside.

Strawberry Jello Mixture

• Add boiling water to dry Jello and whisk until the Jello is completely dissolved. Once dissolved, pour the cold water into the mixture and stir to combine. Note: It works well to have this mixture in a liquid measuring cup so that it is easy to pour.
• Take this strawberry mixture and SLOWLY pour it over the top of the cake and over the holes. Use enough of the mixture to fill the holes and coat the cake but not so much that it is going everywhere. Note: If some of the strawberry mixture goes over the sides it can easily be cleaned up with a wet paper towel. You will not use all of the mixture. Refrigerate the cake for at least 1 hour.
• To serve, top the cake with a nice layer of whipped topping and fresh strawberries. It is best served cold. Leftovers can be refrigerated for up to 4 days.