Strawberry Poke Cake
Strawberry poke cake using a combination of fresh strawberries, jello, and whipped cream to make this easy but delicious dessert that's perfect for get-togethers and grilling season.
Equipment
- 13x9 baking pan
Ingredients
- 1 box white cake mix (3 eggs and 1/2 cup vegetable oil needed)
- 1 3 oz box of strawberry jell-o
- 8 ounce cool whip
- 1 cup strawberries, sliced
Instructions
- Preheat the oven to 350℉.
- Follow the directions on the box cake mix and make the cake according to the directions. Use a 13x9 baking pan to make the cake.
- When the cake is done baking, allow to cool fully. Then, using something circular like the handle of a wooden spoon, poke holes across the cake. Below is an example in the photo.
- After poking the holes, bring a cup of water to a boil. Then, mix in the the strawberry jello package. Do not follow the direction on that package. Once the jello is mixed into the water, pour it across the cake and into the holes. Note, the holes will not fill up, the cake will absorb the liquid.
- Now, spread cool whip across the top of the cake and layer fresh sliced strawberries on top. Place the cake in the refrigerator for about an hour or two before serving. This is a great recipe to make ahead.
- When ready to serve, cut the cake into 12 squares and serve.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
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