Strawberry Shortcake Poke Cake

In the realm of desserts, few creations can evoke the same level of joy and nostalgia as a poke cake. This delightful treat has been gaining momentum in dessert culture, captivating cake lovers with its unique texture and flavor combinations. Just imagine a moist, fluffy cake infused with vibrant flavors, topped with luscious whipped cream, and adorned with fresh fruits. The strawberry shortcake poke cake perfectly embodies this essence, making it a staple at gatherings, picnics, and celebrations.

Discover the joy of baking with this delightful Strawberry Shortcake Poke Cake recipe. This easy dessert combines a moist vanilla cake infused with strawberry jello, topped with fluffy whipped cream and fresh strawberries. Perfect for summer gatherings or celebrations, it’s a crowd-pleaser that’s visually stunning and incredibly delicious. Learn how to make this nostalgic treat and impress your family and friends with its vibrant flavors and creamy texture. Enjoy those sweet moments!

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Ingredients

1 box of vanilla cake mix (plus ingredients required on the box)

1 cup of fresh strawberries, hulled and sliced

1 cup of strawberry jello powder

1 cup of boiling water

1 cup of cold water

1 cup of heavy whipping cream

3 tablespoons of powdered sugar

1 teaspoon of vanilla extract

Additional strawberries for garnish

Mint leaves for garnish (optional)

Instructions

Prepare the Cake: Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan. Prepare the vanilla cake mix according to the package instructions and pour the batter into the prepared pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.

Poke the Cake: Once the cake has cooled, use the handle of a wooden spoon or a skewer to poke holes evenly across the top of the cake, about 1 inch apart.

Prepare the Jello: In a mixing bowl, dissolve the strawberry jello powder in 1 cup of boiling water, stirring until fully dissolved. Add 1 cup of cold water and stir well.

Combine Jello and Cake: Carefully pour the jello mixture over the poked cake, ensuring it seeps into the holes. Cover the cake with plastic wrap and refrigerate for at least 3 hours, or until the jello is set.

Make the Whipped Topping: In a mixing bowl, add the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the cream on medium-high speed until stiff peaks form.

Assemble the Cake: Once the jello has set, remove the cake from the refrigerator. Spread the whipped cream evenly over the top of the cake. Decorate with the sliced strawberries on top and, if desired, sprinkle some fresh mint leaves around for added color and flavor.

Serve and Enjoy: Slice the cake into squares and serve chilled. Enjoy this refreshing and delightful dessert with friends and family!

Prep Time: 20 minutes | Total Time: 4 hours | Servings: 12