Strawberry Poke Cake

If you are looking for a cake recipe that is fresh and fun, this is it. It’s incredibly easy to customize flavors in this recipe, but today we’re going with one of my favorite flavor combinations: strawberries and whipped cream.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 30

Chill Time 3

Servings

Calories 280kcal

Author Imma

Ingredients

1 box vanilla cake mix
3 large eggs
½ cup cooking oil
1 cup boiling water
1 3-ounce box strawberry gelatin
¼ cup cold water
1½ cups homemade whipped cream
Fresh strawberries, cut in half

Instructions

Mix cake mix, water, eggs, and oil in a large bowl. Beat on low speed for 30 seconds. Then beat on medium speed for 2 minutes. (Or prepare the cake mix according to box instructions.)
Pour batter in a 9x13 sheet cake pan and bake in a preheated 350℉/177℃ oven for about 30 minutes.
Remove the baked cake from the oven and allow it to cool for 15 minutes. Poke all over the top of the cake with the handle of a wooden spoon or a chopstick, creating small holes.
Boil water in a small saucepan, and then whisk in gelatin until it’s completely dissolved. Then whisk in the cold water. Pour the gelatin over the cake, ensuring it gets in all holes. Refrigerate for at least 3 hours or overnight.
Top with whipped cream and strawberries.

Notes

When making the jello, make sure the gelatin mix is completely dissolved in boiling water before you add the cold water. Otherwise, it won’t set properly.
It’s best to poke holes in your cake as soon as it comes out of the oven. Once the cake cools down, it will be more crumbly and you won’t get those beautifully defined stripes when you pour the jello over it.
When filling the holes with jello, give the cake pan a few taps to get rid of any air bubbles. This will help you fill the holes completely and get more defined stripes.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition