Description
A delightful and moist cake bursting with fresh strawberries and velvety whipped topping—this strawberry shortcake poke cake is an easy, fun twist on a classic dessert perfect for any occasion.
Ingredients
- 1 box white or yellow cake mix
- Ingredients as called for on cake mix box (typically eggs, oil, and water)
- 1 package (3 oz) strawberry-flavored gelatin mix
- 1 cup boiling water
- 1 cup fresh strawberries, chopped
- 1 container (8 oz) sweetened whipped topping
Instructions
- Preheat the oven and prepare the cake mix according to package instructions.
- Pour the batter into a 9×13-inch baking pan and bake for 25–30 minutes until golden and springy to the touch.
- While the cake is still warm, poke holes evenly across the surface using the handle of a wooden spoon.
- Dissolve the strawberry gelatin in 1 cup boiling water and stir well.
- Slowly pour the dissolved gelatin over the poked cake, allowing it to soak in.
- Let the cake cool completely at room temperature or in the refrigerator.
- Spread the whipped topping evenly over the cooled cake.
- Top with chopped fresh strawberries just before serving.
Notes
- Refrigerate the cake uncovered for 10–15 minutes before covering to help retain texture.
- Use sugar-free gelatin and low-fat whipped topping for a lighter version.
- Crushed shortbread cookies or graham crackers make a crunchy topping.
- Can substitute fresh strawberries with raspberries or mixed berries.
- Can use a homemade vanilla cake instead of boxed mix.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
