Strawberry Shortcake Poke Cake

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Strawberry Shortcake Poke Cake

A Very Easy and Delicious Recipe using A Box Cake Mix.
Course Dessert
Cuisine American
Author Catherine’s Plates

Equipment

  • 9 x 13 baking dish

Ingredients

  • 1 (15.25oz) box white cake mix
  • ingredients listed on back of box
  • 1 (3oz) box strawberry jello
  • 1 cup boiling hot water
  • 1/2 cup cold water
  • 16 oz whipping cream
  • 1/4 cup confectioners or powdered sugar
  • fresh strawberries for garnish on top of cake
  • (you can use the frozen cool whip topping found in freezer section of store, just thaw it out. (This would replace the whipping cream and confectioners sugar.)

Instructions

  • Prepare cake as directed on back of box for a 9 x 13 size cake. (To make this a bakery style moist cake, I use melted butter in the place of the oil and I use milk in place of the water.) Make sure eggs and milk are room temperature.
  • Once cake is out of oven, cool cake completely. Using a large serving fork or a meat fork with large tines, poke lots of holes throughout the cooled cake, making sure to go all the way to the bottom of cake. Set aside.
  • In a small bowl or a large glass measuring cup (2 cup size works for me), mix the powdered jello with the hot water until the sugar and gelatin have dissolved. Stir in the cold water.
  • Pour the gelatin mixture all over the top of cake aiming for the holes in the cake also. To setup the jello in the cake, refrigerate for at least 4 hours or overnight.
  • Remove cake from refrigerator. Spread whipped topping or cool whip evenly over cake.
  • (to make a homemade version of whipped topping, blend together 16oz of heavy whipping cream and 1/4 cup of powdered or confectioners sugar until stiff peaks form.)
  • Slice strawberries and garnish top of cake if desired. Enjoy.
  • Cake should be refrigerated.
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