Description
A light and fruity strawberry poke cake made with soft vanilla cake, sweet strawberry gelatin, creamy whipped topping, and fresh strawberries.
Ingredients
- 1 box vanilla cake mix (15.25 oz / 432 g)
- 3 large eggs
- 1 cup water (240 ml)
- 1/2 cup vegetable oil (120 ml)
- 1 package strawberry gelatin (3 oz / 85 g)
- 1 cup boiling water (240 ml)
- 1/2 cup cold water (120 ml)
- 1 container whipped topping (8 oz / 225 g), thawed
- 1 cup fresh strawberries (150 g), sliced
Instructions
- Preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish.
- In a large bowl, mix the vanilla cake mix, eggs, water, and vegetable oil until smooth.
- Pour the batter into the prepared baking dish and bake according to the package instructions, about 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool for 10 to 15 minutes after baking.
- Using the handle of a wooden spoon, poke holes all over the surface of the cake.
- In a separate bowl, dissolve the strawberry gelatin in the boiling water, then stir in the cold water.
- Slowly pour the gelatin mixture evenly over the cake, making sure it fills the holes.
- Refrigerate the cake for at least 2 hours to allow it to set.
- Once chilled, spread the whipped topping evenly over the cake.
- Top with sliced fresh strawberries before serving.
Notes
- For best flavor, make the cake a day ahead and chill overnight.
- Do not over-pour the gelatin to avoid making the cake soggy.
- Frozen strawberries can be used if thawed and drained well.
- Homemade whipped cream works well if stabilized before spreading.
- You can swap vanilla cake mix for white or chocolate cake mix for variation.
Nutrition
- Serving Size: 1 slice
- Calories: 312
- Sugar: 26g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 47mg
