This Strawberry Poke Cake is a luscious dessert that's strawberries and cream at its best! It's a burst of flavor that melts in your mouth, and you can make it ahead of time. Perfect as an everyday dessert as well as for a party, holiday or special occasion!
3 1/2cupswhipped creambeaten until stiff, or 8 oz whipped topping
1pintstrawberrieshalved
Instructions
Grease a 13x9 inch baking pan with oil or nonstick cooking spray and set aside.
Prepare cake batter according to package instructions and pour into pan.
Bake cake and remove from oven.
While still warm, poke holes an inch deep all over the cake using the handle of a wooden spoon.
In a medium measuring cup, combine jello powder and boiling water. Stir slowly for a minute to dissolve completely and then cool slightly for 5 minutes.
Pour jello evenly over the surface of the cake, and place in the fridge to chill for at least 2 hours.
Using a spatula, carefully spread whipped cream on top of the cake.
Arrange 20-24 strawberry halves spaced evenly across the top. Serve and enjoy!
Video
Notes
This cake can be made 1-2 days ahead of time depending on the strawberries' condition. Cover with plastic wrap and store in the fridge until serving.