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Strawberry Shortcake Poke Cake

Strawberry Shortcake Poke Cake Recipe

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 box (15.25 oz) white or vanilla cake mix
  • 1 cup boiling water
  • 1 package (3 oz) strawberry gelatin
  • 1/2 cup cold water
  • 1 tub (8 oz) frozen whipped topping, thawed
  • 1 pound fresh strawberries
  • Powdered sugar, optional

Method
 

  1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch pan, prepare the cake mix, and bake 25-30 minutes until a toothpick comes out clean. Cool 15 minutes.
  2. Poke holes across the warm cake with a wooden spoon handle, about 1 inch apart and nearly to the bottom.
  3. Dissolve the strawberry gelatin in 1 cup boiling water, stir in 1/2 cup cold water, and slowly pour over the cake, filling the holes. Refrigerate at least 2 hours until set.
  4. Spread the thawed whipped topping over the chilled cake and top with sliced strawberries. Dust with powdered sugar if you like.
  5. Slice into 12 squares and serve cold.

Notes

Chilling time (2 hours) is not counted in the prep or cook time above, so plan for that extra hands-off wait. For the brightest berry flavor, use fully ripe strawberries and add them just before serving.