Strawberry Shortcake Poke Cake
A moist, flavorful strawberry shortcake poke cake featuring a light vanilla cake infused with sweet strawberry gelatin, topped with fluffy whipped cream and fresh strawberries.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Bake and Chill
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box yellow cake mix (plus ingredients called for: eggs, oil, water)
- 1 (3‑oz) package strawberry gelatin
- 2 cups boiling water
- 1 (8‑oz) container whipped topping, thawed
- 2 cups fresh strawberries, sliced
- Optional: mint leaves for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease a 9″×13″ baking pan.
- Prepare cake mix according to package directions; pour into pan and bake until a toothpick comes out clean, about 25–30 minutes. Let cool slightly.
- In a bowl, dissolve strawberry gelatin in boiling water, stirring until fully dissolved.
- Using the handle of a wooden spoon, poke holes all over the cake (about 1″ apart).
- Slowly pour the warm gelatin evenly over the cake, allowing it to seep into the holes.
- Refrigerate cake for at least 1 hour to let it set.
- Spread whipped topping over the chilled cake.
- Top with sliced strawberries and garnish with mint if desired. Chill until serving.
Notes
- For added flavor, stir 1 tsp vanilla into the whipped topping.
- Use flavored whipped cream (e.g., strawberry) for a richer taste.
- Can substitute homemade vanilla cake or angel food cake.
- Let cake chill at least 2 hours for the best gelatin absorption.
- Keeps covered in refrigerator up to 3 days.
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 280 kcal
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 10 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg
Find it online: https://ukfinda.com/strawberry-shortcake-poke-cake/