Description
This Strawberry Poke Cake is the kind of easy, crowd-pleasing dessert that disappears fast at potlucks, birthdays, and spring gatherings. A moist white cake is soaked with Strawberry Jell-O, then topped with fluffy homemade whipped cream and fresh strawberries for the perfect light, fruity cake. It’s simple to make ahead, gorgeous to serve, and tastes like strawberry shortcake meets classic poke cake!
Ingredients
Scale
- 1 (15.25-ounce) box white cake mix, plus the ingredients to make the cake
- 1 (3-ounce) box strawberry gelatin mix
- 1 cup boiling water
- 1 1/2 cups heavy whipping cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 6 strawberries, cut in half
Instructions
- Make the cake in a 9×13 casserole dish, according to the box directions and allow it to cool for 15 minutes.
- While the cake cools, whisk together the strawberry gelatin mix and boiling water until the mix has completely dissolved into the water.
- Use the handle of a wooden spoon or the tines of a fork to poke holes about halfway down and 1 inch apart.
- Pour the gelatin mixture over the cake and place it into the refrigerator for 3 hours (or up to overnight).
- Right before you plan to serve your cake, make the frosting by combining the heavy cream, powdered sugar, and vanilla in a large bowl.
- Use an electric hand mixer to whip the mixture together until it’s light, fluffy, and reaches stiff peaks.
- Spread the whipped cream frosting over the cake, slice it into 12 equal pieces, top with strawberries, and enjoy.
- Prep Time: 15
- Chill Time: 3 hours - overnight
- Cook Time: 23-28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
