Strawberry Shortcake Poke Cake
Ingredients:
1 box white cake mix (plus ingredients required by the package, typically eggs, oil, and water)
1 (3 oz) box strawberry gelatin (Jell-O)
1 cup boiling water
1/2 cup cold water
1 (8 oz) container of whipped topping (Cool Whip), thawed
1 lb fresh strawberries, sliced
1 (3.4 oz) box instant vanilla pudding mix (optional, for added richness)
1 1/2 cups cold milk (if using pudding)
Directions:
Bake the Cake:
Preheat your oven to 350°F (175°C). Prepare the white cake mix according to the package directions, then bake it in a 9×13-inch baking dish. Let the cake cool completely.
Prepare the Gelatin:
While the cake is cooling, dissolve the strawberry gelatin in 1 cup of boiling water. Stir until completely dissolved, then add 1/2 cup of cold water and mix.
Poke the Cake:
Once the cake has cooled, use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart. Be sure to poke holes all the way through to the bottom of the cake.
Pour Gelatin Over the Cake:
Carefully pour the gelatin mixture over the top of the cake, making sure it seeps into the holes. Cover the cake and refrigerate for at least 2 hours to allow the gelatin to set.
Optional Pudding Layer:
If using pudding for extra creaminess, whisk together the vanilla pudding mix and cold milk until smooth. Let it set for 5 minutes to thicken slightly, then spread the pudding over the chilled cake.
Add Whipped Topping:
Spread the whipped topping (or pudding and whipped topping) evenly over the entire cake, ensuring full coverage.
Top with Fresh Strawberries:
Arrange sliced fresh strawberries on top of the whipped topping, covering the cake for a beautiful, fruity finish.
Serve:
Chill the cake for an additional 30 minutes before slicing and serving. Enjoy the delicious combination of flavors and textures in every bite!
Prep Time: 20 minutes | Cook Time: 25 minutes | Chill Time: 2 hours | Total Time: 2 hours 45 minutes
Kcal: 320 kcal (per serving) | Servings: 12-16 servings