Description
This Easy Strawberry Poke Cake is a delightful dessert perfect for any occasion. A light and fluffy white cake infused with strawberry flavor and topped with whipped cream and fresh strawberries.
Ingredients
Scale
For the Cake:
- 1 box white cake mix plus ingredients listed on the package (usually eggs, oil, and water)
For the Strawberry Layer:
- 1 box (3 ounces) strawberry gelatin (Jell-O)
- 1 cup boiling water
- 1/2 cup cold water
For Topping:
- 1 container (8 ounces) whipped topping, thawed
- 2 cups fresh strawberries, sliced
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Prepare the Cake: Prepare the cake mix according to package instructions and bake in a 9×13-inch pan until a toothpick inserted in the center comes out clean.
- Poke Holes: Remove from the oven and let cool for 15 minutes. Using the handle of a wooden spoon, poke holes evenly across the top of the cake.
- Prepare the Strawberry Layer: In a medium bowl, dissolve the strawberry gelatin in boiling water, then stir in cold water. Pour the gelatin mixture evenly over the cake, making sure it seeps into the holes.
- Chill the Cake: Cover and refrigerate for at least 2 hours or until set.
- Add Toppings: Spread the whipped topping evenly over the chilled cake, then top with sliced strawberries.
- Serve: Slice and serve cold.
Notes
- For extra flavor, add a layer of strawberry jam beneath the whipped topping.
- This cake can be made a day in advance and kept chilled until serving.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 27 g
- Sodium: 280 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
