How to Make Delicious Strawberry Poke Cake

NOW HERE’S A REAL CROWD PLEASER!

It’s Strawberry Picking Season!!! After taking the kids to a local patch we had too many delicious strawberries to simply eat by themselves. This excited me because the rain was keeping us indoors so the kitchen was calling.

The kids ate so many berries while picking. Then more in the car on the way home so it was nice to have a way to incorporate the other berries!

I wont lie, this cake took awhile because a few hours of fridge time is needed but oh goodness its so worth it! My kids and I literally scarfed it down in one day and now I’m debating on making a second cake. It’s a good idea, right?

See our other Strawberry Recipes below.

Strawberry Lemon Blondies (GO here)

Strawberry Popsicles (GO here)

Strawberry Poke Cake

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Prep Time 4 hours hrs

Cook Time 30 minutes mins

Course Dessert

Servings 12 people

Calories 193 kcal

Ingredients

  

• 1 box White Cake Mix
• 3 oz Strawberry Jello
• 8 oz Vanilla Frosting
• 8 oz Cool Whip Topping
• 1 tsp Vanilla or Almond Extract (optional)

Instructions

 

Cake

• Heat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray.
• Following White Cake Mix Instructions, bake your cake.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.
• Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved.
• Poke cake every inch with handle of wooden spoon or tines of fork halfway into cake. Then refrigerate for 3-4 hours until completely cooled.

Icing

• Mix 8 oz cool whip with 8 oz of vanilla frosting. Add optional vanilla or almond extract.
• Spread frosting over top of cake. Garnish the cake with strawberries in whatever design you desire.