Strawberry Poke Cake
Strawberry Poke Cake - a classic poke cake with white cake, strawberry jello, whipped cream and lots of fresh strawberries!
Servings: 16
Ingredients
- 1 (15.25 oz) box white cake mix and ingredients called for on the box
- 3 oz strawberry jello mix
- 2 cups water divided
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups fresh strawberries chopped
Instructions
- Preheat oven to 350º F.
- Bake cake according to the package directions in a 13x9 inch pan.1 (15.25 oz) box white cake mix
- Remove from oven and let cook for 5-10 minutes.
- Using the back of a wooden spoon poke holes ever 1-2 inches across the top of the cake.
- Bring 1 cup of water to a boil. Add jello mix and stir until dissolved.2 cups water, 3 oz strawberry jello mix
- Add 1 cup of ice water and mix until well blended. Pour over cake. Place in fridge for 4 hours to set up.
- Meanwhile, in a stand mixer beat heavy cream on high until you have soft peaks.1 cup heavy whipping cream
- Add powdered sugar and vanilla extra and beat until sift peaks.1/4 cup powdered sugar, 1/2 teaspoon vanilla extract
- Spread evenly over the cake and top with chopped strawberries.2 cups fresh strawberries
- Serve immediately or store in the fridge until ready to serve.
Notes
In place of the homemade whipped cream you can top with 1 (8oz) container of Cool Whip
Nutrition
Calories: 101kcal | Carbohydrates: 11g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 45mg | Sugar: 9g
