Delicious Strawberry Poke Cake That Refreshes Any Day
A delightful Strawberry Poke Cake, bursting with flavor and perfect for any gathering.
Equipment
- - 9x13-inch pan
- Mixing bowl
- - Fork
- Whisk
- microwave-safe measuring cup
Ingredients
For the Cake
- 15.25 ounces white cake mix just add eggs, water, and oil
- 3 large egg whites for a lighter texture
- 1 cup water follow package instructions
- 1/2 cup oil typically vegetable or canola
For the Poke Filling
- 1 cup boiling water to dissolve the Jell-O
- 3 ounces strawberry Jell-O for signature flavor
- 1/2 cup cold water
For the Topping
- 8 ounces whipped topping thawed for easy spreading
- fresh strawberries sliced for garnish
Instructions
How to Make Strawberry Poke Cake
- Preheat Oven: Set your oven to 350°F. Line a 9×13-inch pan with aluminum foil and spray it with cooking spray.
- Make Cake Batter: Prepare the white cake mix according to the package directions, adding the required ingredients. Pour it into the prepared pan and bake.
- Poke Holes: Once baked, remove the cake from the oven. While it's still warm, use a fork to poke holes over the surface.
- Boil Water: In a large microwave-safe measuring cup, add 1 cup of water and bring it to a boil, about 90 seconds on high power.
- Prepare Jell-O: Add the strawberry Jell-O to the boiling water and whisk until fully dissolved.
- Combine with Cold Water: Add ½ cup of cold water to the Jell-O mixture and whisk again.
- Pour Jell-O Mixture: Gradually pour the Jell-O over the poked cake. Cover and refrigerate for about 3 hours.
- Add Whipped Topping: After chilling, remove the cake from the fridge and spread the whipped topping evenly over the entire surface. Refrigerate for at least 2 hours.
Notes
For an extra flair, garnish with additional fresh strawberries and serve chilled.