Description

This Strawberry Shortcake Poke Cake is a delightful and easy-to-make dessert featuring a moist white cake infused with strawberry Jell-O, fresh strawberries, and a luscious whipped topping. Perfect for summer parties or any occasion, this poke cake combines the classic flavors of strawberry shortcake with the convenience of a simple, no-fuss recipe.

Ingredients

Scale

Cake Base

1 box white cake mix (plus ingredients listed on the box – usually eggs, oil, and water)

Strawberry Jell-O Mixture

1 (3 oz) box strawberry Jell-O
1 cup boiling water
1/2 cup cold water

Fresh Strawberries

1 1/2 cups fresh strawberries, chopped
Optional: spoonful of sugar (to macerate strawberries)
Optional fresh strawberries for garnish

Toppings

1 (8 oz) tub whipped topping, thawed
1 cup crushed shortbread or vanilla wafer cookies (optional, for sprinkle)

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Instructions

Bake the Cake: Preheat your oven and prepare the white cake according to the package instructions, baking it in a 9×13-inch pan. Once baked, allow the cake to cool for 10 to 15 minutes so it’s warm but manageable.
Poke Holes: Using the handle of a wooden spoon or a skewer, gently poke holes all over the top of the warm cake. These holes will allow the strawberry Jell-O mixture to permeate and infuse the cake with flavor.
Prepare Jell-O Mixture: In a bowl, dissolve the strawberry Jell-O powder in 1 cup of boiling water, stirring until fully dissolved. Then stir in 1/2 cup of cold water to cool the mixture slightly.
Pour Jell-O Onto Cake: Carefully pour the Jell-O mixture evenly over the cake, allowing it to soak into the holes you made. This step ensures the cake becomes moist and strawberry-flavored throughout. Refrigerate the cake for at least 2 hours so the Jell-O can set properly within the cake.
Macerate Strawberries: While the cake chills, mix the chopped strawberries with a spoonful of sugar in a small bowl. Let them sit for about 10 minutes to release their juices and become sweeter.
Add Whipped Topping and Strawberries: Once the cake is chilled and set, spread the thawed whipped topping evenly over the surface. Then spoon the macerated strawberries over the whipped topping layer for fresh flavor and texture.
Garnish and Serve: Just before serving, sprinkle the crushed shortbread or vanilla wafer cookies atop the cake to add a delightful crunch reminiscent of traditional shortcake. Garnish with extra fresh strawberries if desired. Serve chilled.

Notes

Wait to add crushed cookies until just before serving to maintain their crisp texture.
For an extra boost of strawberry flavor, spread a thin layer of strawberry jam between the cake and whipped topping.
You can substitute fresh strawberries with frozen if out of season; just thaw and drain excess moisture before using.
The poke method can be applied to other flavored cakes and Jell-O for creative variations.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American