Description

This vibrant Strawberry Poke Cake is a nostalgic summer dessert that combines a fluffy white cake with a refreshing strawberry gelatin soak. Topped with airy whipped cream and fresh berries, it is an easy, make-ahead treat perfect for any potluck or family gathering.

Ingredients

1 (15.25 oz) box white cake mix (plus water, oil, and egg whites as required by box instructions)
1/2 cup crushed freeze-dried strawberries
1 (3 oz) package strawberry gelatin powder
1 cup boiling water
1 (8 oz) tub whipped topping, thawed
1 cup fresh strawberries, sliced

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 350°F and grease a 9×13-inch baking pan.
In a large bowl, prepare the white cake batter using the mix, water, oil, and egg whites according to the package directions, then gently fold in the crushed freeze-dried strawberries.
Pour the batter into the prepared pan and bake for 30–35 minutes until the top springs back or a tester comes out clean.
Let the cake cool on a wire rack for about 20 minutes.
Using the handle of a wooden spoon or a straw, poke holes across the cake about one inch apart, going about halfway down.
Whisk the strawberry gelatin into the boiling water until fully dissolved, then carefully pour the liquid over the cake, aiming for the holes.
Allow the cake to cool completely, then spread the whipped topping evenly over the surface.
Cover and refrigerate for at least 4 hours before serving, topping with fresh sliced strawberries just before slicing.

Notes

For the best results, ensure your boiling water is truly bubbling to fully dissolve the gelatin crystals so the soak doesn’t have a grainy texture. If you are serving this at an outdoor event, you can fold a little bit of softened cream cheese into the whipped topping to help it stay stabilized in the heat.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American