Strawberry Cream Cake (also strawberry glaze)

 

1 cake mix (vanilla or white)
4 eggs
1 c milk
1/3 c oil
1 (3 oz) pkg strawberry jello
1-1/2 c boiling water
1 (8 oz) pkg cream cheese, softened
1 (8 oz) container Cool Whip, thawed
1 (16 oz) pkg strawberries, sliced
1 (14 oz) pkg strawberry glaze (or homemade, below)


Preheat oven to 350 degrees.
Prepare cake mix according to box and pour into prepared 9x13 pan.
Bake 30-35 minutes until done.
Cool cake a few minutes.
Poke holes in cake with fork or wooden skewer.
Dissolve jello in boiling water, and pour over cake. Cool 15 minutes.
Cover and refrigerate 30 minutes.
Combine strawberries with glaze and set aside.
Beat cream cheese untl fluffy. Fold in Cool Whip. Spread over cake.
Top with strawberry mixture and spread evenly.
Refrigerate.

Strawberry Glaze:
1 c sugar
1 c water
3 TBS cornstarch
3 TBS strawberry jello

Combine first three ingredients and cook over medium high heat until it boils and thickens.
It should coat the back of a spoon.
Remove from heat, add jello and mix to combine.
Set aside to cool.