Strawberry Poke Cake
This Strawberry Poke cake is perfect for spring and summer gatherings. With the nostalgic feeling of strawberry shortcake, this moist white cake with strawberry Jell-O will be a perfect dessert to share with friends and family!
Servings: 24 slices
Ingredients
- 15.25 oz white cake mix (1 box plus the ingredients your box calls for)
- 3 oz strawberry jello mix (1 box)
- 1 cup water
- 8 oz cool whip (1 tub)
- 1 1/2 cups fresh strawberries (sliced)
Instructions
- Prepare your cake according to the box directions in a 13x9 casserole dish. Once cooked remove from oven and allow cool.
- Once cooled use a wooden spoon to poke holes in the cake throughout the cake. Make sure to not go all the way to the pan bottom.
- Bring 1 cup of water to a boil in a small saucepan. Add in Jell-o mix and mix until dissolved. Pour over the cake and into each hole.
- Cover and place cake in the fridge for 1-2 hours or until Jell-o is set.
- Once Jell-o is set and you are ready to serve top the cake with the cool whip and sliced strawberries.
Video
Notes
Can I make a Poke Cake ahead of time?
A poke cake can definitely be made ahead of time. Due to the nature of a poke cake, I recommend only making it 24 hours in advance.
If making in advance do not top with the sliced strawberries.
Wait until you are ready to serve to top with the strawberries. The juice may run and mess up the cool whip if you do it too early.
Nutrition
Serving: 1slice | Calories: 97kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 149mg | Potassium: 35mg | Fiber: 1g | Sugar: 13g | Vitamin A: 18IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 1mg