Eggs cost too much money....

At this point in life - eggs are crazy expensive. I just saw 5.49 a dozen over the weekend. Maybe by time this is posted they'll be even more. But I was zero percent interested in using only egg whites for my white cake mix. Possible waste 5 egg yolks? No thanks - hard past! I did some research and found that I could use 3 whole eggs instead of 5 egg whites - sure the color and texture might not be the perfect white cake - but I'm pouring liquid Jell-O over this! Perfect color and texture are not what I'm hoping for. I've had this type of cake/dessert in the past and it was so pretty - fluffy cake and red drips of Jell-O through it. this was not that cake. This was a soaked damp cake - but topped with cool whip and strawberries and it tasted great. So still not what I was looking for - but very good. My family loved it. Yes - all of them - weird right? The "we don't like baked goods" kids ate it up! Add this to the make again list - but maybe eggs will be less crazy and we'll give the whites a try again... or make ice cream with the yolks! Oh... make ice cream to go with the cake! Ohhh... this sounds promising!

Strawberry Poke Cake
1 (15.25 oz) box white cake mix, and ingredients called for on the box
1 3 oz package strawberry Jell-O mix
2 cups water, divided
1 cup heavy whipping cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
2 cups fresh strawberries, chopped

Preheat oven to 350 degrees.
Bake cake according to the package directions in a 13×9 inch pan.
Remove from oven and let cook for 5-10 minutes.
Using the back of a wooden spoon poke holes ever 1-2 inches across the top of the cake.
Bring 1 cup of water to a boil. Add jello mix and stir until dissolved.
Add 1 cup of ice water and mix until well blended. Pour over cake. Place in fridge for 4 hours to set up.
Meanwhile, in a stand mixer beat heavy cream on high until you have soft peaks.
Add powdered sugar and vanilla extra and beat until sift peaks.
Spread evenly over the cake and top with chopped strawberries.
Serve immediately or store in the fridge until ready to serve.