Strawberry Poke Cake
This easy Strawberry Poke Cake features a moist white cake infused with strawberry Jello, topped with whipped cream and fresh strawberries. Perfect for any celebration or a simple treat, it's a burst of flavor in every bite.
Yield: 16 servings
Equipment
- wooden spoon
- hamdheld electric mixer
Materials
- 1 box White Cake Mix, prepared with ingredients as directed on back of package.
- 1 box (3 ounces) strawberry jello
- 1 cup boiling water
- 8 ounces Cool Whip, thawed
- fresh strawberries for garnish
Instructions
- In a large bowl, mix the ingredients for the cake according to the directions on the cake mix box. Bake as directed for a 13×9 inch baking pan. Cool completely. Using the end of a wooden spoon, poke holes all over the cooled cake.
- In a small bowl, mix gelatin with boiling water until dissolved. Pour gelatin over the cake slowly, allowing it to fill the holes in the cake. Frost with Cool Whip and add your desired topping. I used strawberries cut in half. Refrigerate for at least 4 hours, or overnight.
Notes
see blog post for tips and more