Strawberry Poke Cake

In a mixing bowl, beat cake mix, water, oil and eggs on low speed until moistened. Beat on medium for 2 minutes.

Pour into two greased and floured 9-inch round baking pans. Bake at 350 degrees F for 25-35 minutes or until a toothpick comes out clean. Cool for 10 minutes, then remove from pans to wire racks to cool completely.

Using a serrated knife, level top of each cake if necessary. Return layers, top side up, to two clean 9-inch round baking pans. Pierce cakes with a meat fork at 1/2" intervals.

Drain juice from strawberries into a 2 cup measuring cup, then refrigerate berries. Add water to juice to measure 2 cups, then pour into a saucepan. Bring to a boil and stir in gelatin until dissolved. Chill for 30 minutes.

Gently spoon over each cake layer. Chill for 2-3 hours.

Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 c. whipped topping. Place second cake layer over topping. Frost cake with remaining whipped topping.

Chill for at least 1 hour. Garnish with fresh berries, if desired. Refrigerate leftovers.