Strawberry Jello Poke Cake
This light, nostalgic dessert features a moist vanilla cake soaked with strawberry Jello, topped with fresh strawberries and whipped cream, perfect for warm gatherings.
Ingredients
Cake
- 1 box vanilla cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
Jello
- 1 box strawberry Jello
- 2 cups boiling water
- 1 cup cold water
Toppings
- 1 tub whipped topping
- 1 cup fresh strawberries, sliced
Instructions
Preparation
- Preheat your oven according to the cake mix instructions and grease and flour a 9×13 inch baking dish.
- In a bowl, mix the cake mix, 1 cup water, 1/2 cup vegetable oil, and 3 large eggs; pour into the prepared dish.
- Bake according to the package instructions until a toothpick comes out clean.
- Let the cake cool about 10 minutes, then use a fork to poke holes all over the top.
- Dissolve the strawberry Jello in 2 cups boiling water, stir in 1 cup cold water, then pour the Jello over the cake so it seeps into the holes.
- Refrigerate at least 3 hours or until set, then top with whipped topping and sliced fresh strawberries before serving.
Notes
Use the cake mix's recommended oven temperature and check doneness with a toothpick. Poke holes while cake is still slightly warm so the Jello soaks in easily. Chill for the full 3 hours or longer for clean slices and firmer jello. Store covered in the refrigerator for up to 4 days. For a moist crumb, avoid overbaking and measure wet ingredients accurately.