Strawberry Poke Cake

Strawberry poke cake is the perfect summer dessert! Soft white cake is filled with strawberry Jell-O® and topped with fluffy whipped cream for a moist, fruity, and sweet treat in every bite.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 25

Cooling and chill time 4

Total Time 4 40

Servings servings

Calories 184

Author Kim

Ingredients

1 (14.25 to 15.25-ounce) box white cake mix plus any ingredients listed on box
1 3-ounce box (4-serving size) Jell-O® strawberry-flavored gelatin do not use instructions on box
1 cup boiling water
1 (8-ounce) tub whipped topping (Cool Whip) or 2 cups whipped cream, you could also use a tub of whipped fluffy white frosting
12 fresh strawberries cut in half

Instructions

Prepare 1 (14.25 to 15.25-ounce) box white cake mix as directed on the box and bake in a 9x13-inch baking dish. Let cool for 15 minutes.
Once slightly cooled, poke holes every inch using the handle of a wooden spoon (or other similarly sized object), poking halfway into the cake. Set aside.
Place the 1 3-ounce box (4-serving size) Jell-O® strawberry-flavored gelatin in a medium bowl and pour 1 cup boiling water over it. Whisk until the gelatin is fully dissolved.
Carefully pour the strawberry gelatin evenly over the top of the cake. Let the cake cool completely on a cooling rack, about 1 hour.
Chill in the refrigerator for 3-4 hours. Top with 1 (8-ounce) tub whipped topping (Cool Whip) right before serving. Then add a sliced fresh strawberry for each serving.

Notes

Store leftover cake tightly covered with plastic wrap in the fridge for up to 3 to 4 days.

Nutrition