Easy Strawberry Poke Cake with Jello
This delightful dessert is a moist, flavorful treat combining cake and Jello, topped with fresh strawberries and whipped cream.
Ingredients
For the Cake
- 1 box vanilla cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
For the Jello
- 1 package strawberry Jello
- 1 cup boiling water
- 1 cup cold water
For the Topping
- 2 cups sliced fresh strawberries Use ripe strawberries for best flavor.
- to taste whipped cream or whipped topping For serving.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the vanilla cake mix, water, vegetable oil, and eggs. Beat the mixture until it's smooth and well combined.
- Pour the batter into a greased 9x13-inch baking pan.
Baking
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan.
Making the Jello
- In a separate bowl, dissolve the strawberry Jello in 1 cup of boiling water. Stir until fully dissolved, then mix in 1 cup of cold water. Set it aside to cool slightly.
Assembly
- Once the cake has cooled, use a wooden spoon or a skewer to poke holes all over the top of the cake, about 1 inch apart.
- Carefully pour the Jello mixture over the cake, ensuring the liquid seeps into the holes. Cover with plastic wrap and refrigerate for at least 4 hours or overnight.
- Before serving, layer the top with sliced fresh strawberries and a generous dollop of whipped cream or topping. Slice into squares and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze for best texture.