Description
A delightful Strawberry Shortcake Poke Cake featuring moist cake soaked in strawberry jello and topped with fluffy whipped cream and fresh strawberries.
Ingredients
Scale
- 1 (15.25 oz) box Betty Crocker Super Moist White Cake Mix (plus ingredients on box)
- 1 (3 oz) box Strawberry Jell-O
- 1 cup boiling water
- 1/2 cup cold water
- 1 (8 oz) tub Cool Whip, thawed
- 2 cups fresh strawberries, diced
Instructions
- Preheat your oven as directed on the cake mix box. Grease your 9×13 inch baking pan with a little butter or non-stick spray for effortless cake removal.
- Create and pour the cake batter according to the package instructions. Bake in the hot oven for about 30 minutes or until the cake springs back when touched. Allow the cake to cool for 15 minutes before diving in.
- Using a large fork or skewer, gently poke holes all over the top of the cake.
- Prepare the jello by dissolving the Strawberry Jell-O in 1 cup of boiling water. Stir in the cold water, then carefully pour the mixture over the poked cake.
- Chill the cake in the refrigerator for at least 2 hours.
- Frost the cake with the thawed Cool Whip, ensuring an even layer covers the entire surface.
- Top with fresh diced strawberries right before serving.
Notes
Make-ahead tips: Prepare the cake a day in advance but wait on adding the Cool Whip and strawberries until the day of serving for maximum freshness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 20g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: strawberry shortcake, poke cake, dessert, summer dessert