Easy Strawberry Poke Cake
User Reviews
5
Easy Strawberry Poke Cake
Description
Easy Strawberry Poke Cake starts with a standard white cake mix prepared according to package instructions and baked in a 9x13 inch pan. Once baked, the cake is cooled briefly before holes are poked across the surface to allow liquid to soak through. A strawberry gelatin mixture is poured evenly over the cake, seeping into the holes to infuse flavor and moisture. A fresh strawberry sauce made by cooking strawberries with sugar and lemon juice adds extra fruitiness and thickness, which is spread over the gelatin layer.
After chilling for at least 2-3 hours to allow the gelatin to set, the cake is frosted evenly with cool whip. This topping adds a light, airy texture that complements the moist, fruity cake beneath. Additional fresh strawberries can be used to garnish the dessert for added visual appeal and a burst of fresh flavor.
The cake can be refrigerated for up to 4-5 days, making it suitable for make-ahead dessert needs. Variations include using a yellow cake mix or sugar-free gelatin, and the strawberry sauce can be omitted if desired. The cake can also be prepared up to two days in advance, leaving off the whipped topping until serving.
Ingredients
- 1 box white cake mix 15 ounce
- 3 large egg per Duncan Hines box
- ⅓ cup vegetable oil per Duncan Hines box
- 1 cup water per Duncan Hines box
- 1 box strawberry jello .3 ounce box
- 8 ounces cool whip topping thawed
Strawberry Topping
- 1 cup strawberry fresh
- ¼ cup sugar
- ½ tablespoon lemon juice
Instructions
- Preheat oven to 350 degrees F
- Prepare cake batter per the package directions
- Pour batter into a 9x13 glass baking dish and bake.
- While the cake is in the oven, add the strawberries, sugar and lemon juice to a medium pot and cook for 5 minutes or until the strawberries soften and a sauce starts to thicken.
- Pour into a bowl and set aside.
- Remove the cake from the oven and let it cool for 15-20 minutes.
- Mix the jello packet (with the amount of water listed on the box) in a large measuring cup or jar for easy pouring.
- After the cake is no longer hot, poke holes all around the cake with the end of a wooden spoon.
- Pour the entire jello mixture evenly over the top of the entire cake.
- Then spread the strawberry sauce over top of the entire cake.
- Place the cake in the refrigerator for at least 2-3 hours to set.
- Remove from refrigerator and spread entire cake evenly with cool whip.
- Top with additional fresh strawberries if desired.
Notes
- Store the cake refrigerated for up to 4-5 days to maintain freshness.
- You can substitute a yellow cake mix or sugar-free gelatin if preferred.
- The strawberry sauce topping is optional; for a simpler version, just pour gelatin over the cake before chilling.
- Prepare up to two days ahead but add the whipped topping just before serving for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 319kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 47mg | 16% |
| Sodium | 304mg | 13% |
| Potassium | 56mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 83IU | 2% |
| Vitamin C | 7mg | 8% |
| Calcium | 23mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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