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Strawberry Jello Poke Cake - Image 3

Strawberry Jello Poke Cake

A delightful Strawberry Jello Poke Cake that's perfect for summer. Easy to make and refreshingly delicious, this cake is sure to be a hit at any gathering.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box white cake mix Prepare according to package instructions
  • 1 cup water For cake mix
  • 1/3 cup vegetable oil For cake mix
  • 3 large eggs For cake mix
  • 1 3 oz box strawberry gelatin
  • 1 cup boiling water For gelatin
  • 1/2 cup cold water For gelatin
  • 1 8 oz container whipped topping Thawed
  • 1 cup fresh strawberries Sliced, for garnish

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Wooden spoon
  • Oven
  • Refrigerator

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish with cooking spray or butter.
  2. Prepare the white cake mix according to the package instructions, using the water, vegetable oil, and eggs. Pour the batter into the prepared baking dish.
  3. Bake the cake in the preheated oven for about 30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for about 15 minutes.
  4. While the cake is cooling, prepare the strawberry gelatin. In a medium bowl, dissolve the gelatin in 1 cup of boiling water. Stir until fully dissolved, then add 1/2 cup of cold water.
  5. Using the handle of a wooden spoon, poke holes all over the cake, about 1 inch apart. Pour the gelatin mixture evenly over the cake, making sure it seeps into the holes. Refrigerate the cake for at least 2 hours to set the gelatin.
  6. Once the gelatin is set, spread the whipped topping evenly over the top of the cake. Garnish with sliced fresh strawberries. Slice and serve chilled.

Notes

Chef's Tips:
• For a lighter version, use sugar-free gelatin and light whipped topping.
• Avoid over-mixing the cake batter to ensure a fluffy texture.
• Serve with a scoop of vanilla ice cream for an extra treat.
Food Safety:
• Ensure the cake is fully cooled before adding the gelatin to prevent it from melting.
• Store leftovers in the refrigerator and consume within 3 days.