Go Back

Strawberry Shortcake Poke Cake

This Strawberry Shortcake Poke Cake is a delightful and easy summer dessert that combines fluffy vanilla cake with vibrant strawberry flavor and a luscious topping.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert, Sweets
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box vanilla cake mix Any brand works, just follow package instructions.
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
For the Strawberry Mixture
  • 1 cup fresh strawberries, chopped
  • 1 cup strawberry Jell-O You can swap with raspberry or peach Jell-O.
  • 1 cup boiling water
For Topping
  • 1 cup whipped topping For a lighter option, consider fat-free whipped topping.
  • 1 cup fresh strawberries, sliced for topping

Method
 

Preparation
  1. Preheat the oven according to the cake mix instructions. Grease a 9×13 inch baking dish.
  2. In a large bowl, mix the cake mix, water, vegetable oil, and eggs until smooth. Pour the batter into the prepared baking dish.
Baking
  1. Bake as per package instructions until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Jell-O Mixture
  1. In a separate bowl, dissolve the strawberry Jell-O in the boiling water. Stir in the chopped strawberries.
  2. Once the cake is cooled, poke holes all over the top with a fork. Pour the Jell-O mixture over the cake, making sure it seeps into the holes.
  3. Refrigerate for at least 2 hours or until set.
Topping
  1. Spread whipped topping over the cooled cake and top with sliced strawberries. Serve chilled and enjoy!

Notes

For a decorative touch, garnish with mint leaves or drizzle chocolate on top. Leftovers can be stored in the fridge covered with plastic wrap for 3-4 days.