STRAWBERRIES & CREAM POKE CAKE

5 from 4 votes

Strawberries & Cream Poke Cake is made with a cake mix, seeped with Jello & topped with sweet cream and strawberries. This easy Jello dessert is perfect for get-togethers!

Cook Time30

Chill Time1

Total Time1 30

Course: Cake, Dessert

Cuisine: American

Keyword: Strawberry Poke Cake

Servings:

Calories: 193kcal

Author: Jessica & Nellie

Ingredients

Ingredients for Strawberry Poke Cake

15.25 oz white cake mix
¾ cup boiling water
3 oz strawberry Jell-O
½ cup cold water

Whipped Cream Frosting

8 oz whipped topping
8 oz vanilla frosting {I like the whipped white frosting for this recipe}
1 tsp almond extract
16 oz strawberries for topping

Instructions

To start, bake the cake as directed on the back of the box. Follow the directions for a 9x13 pan. (If you want to make boxed cake mix taste a little better, swap out milk for the water and add an additional egg -or egg white in this case!)
After the cake has baked, let it cool for 20 minutes. Then “poke” the cake with a large fork or end of wooden spoon. I space my pokes about 1/2″ apart, covering the entire surface of the cake.
First, in a medium saucepan boil ¾ cup of water. Once it boils, in a mixing bowl combine the boiling water and the Jell-O mix and stir until the Jell-O is completely dissolved.
Pour in ½ cup cold water and continue to stir, then pour over the cake.
Cover the cake with plastic wrap and refrigerate for at least 1 hour, ideally 3-4 hours.
In a medium size bowl, combine the Cool-Whip and frosting together, stirring gently. Add in almond extract and mix until fully combined. Spread the mixture on top of cake gently, be careful not to tear the cake.
Next, wash, core and slice/dice the fresh strawberries. You can even use a fancy strawberry slicer if you'd like! Layer them on top of the cream when ready to serve. Store cake in fridge. Enjoy!

Video

Notes

Store leftover cake in an airtight container in the fridge for 3 days.

Nutrition