Description
This Strawberry Poke Cake is a light, fruity dessert that’s super easy to make. A fluffy white cake is soaked with strawberry gelatin, topped with whipped cream, and loaded with fresh strawberries. It’s perfect for spring, summer, or anytime you’re craving something sweet and refreshing.
Ingredients
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1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)
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1 (3 oz) box strawberry Jell-O
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1 cup boiling water
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1/2 cup cold water
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1 tub (8 oz) whipped topping (like Cool Whip), thawed
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1 1/2 cups fresh strawberries, sliced
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Optional: extra strawberries for garnish
Instructions
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Preheat oven to 350°F (175°C). Prepare the cake mix according to the package instructions.
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Pour batter into a 9×13-inch baking dish and bake as directed (about 25–30 minutes).
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Let the cake cool for 15–20 minutes.
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Use a fork or the handle of a wooden spoon to poke holes all over the cake.
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In a bowl, mix the strawberry Jell-O with 1 cup boiling water. Stir until fully dissolved.
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Add 1/2 cup cold water to the gelatin and stir.
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Slowly pour the Jell-O mixture over the cake, making sure it seeps into the holes.
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Refrigerate the cake for at least 3 hours (or overnight) to let it set.
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Spread the whipped topping evenly over the chilled cake.
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Top with sliced fresh strawberries before serving. Add extra for garnish if desired.
Notes
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You can use a strawberry cake mix for even more berry flavor.
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Make sure the cake is completely cool before adding the whipped topping.
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Best served chilled.
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For a twist, swap in raspberry or cherry Jell-O.