Strawberry Shortcake Poke Dessert
This scrumptious Strawberry Shortcake Poke Cake features a moist white cake soaked with strawberry Jell-O, layered with fresh strawberry filling, and topped with light, homemade whipped cream.
Ingredients:
Cake:
White cake mix – 1 box
Eggs – as directed on cake mix
Oil – as directed on cake mix
Whole milk – 1 cup
Strawberry Filling:
Fresh strawberries, hulled and sliced – 2 cups
Granulated sugar – 1/4 cup
Strawberry Jello Mixture:
Strawberry-flavored gelatin – 1 box
Boiling water – 1 cup
Cold water – 1/2 cup
Whipped Topping:
Heavy whipping cream – 2 cups
Powdered sugar – 1/2 cup
Vanilla extract – 1 teaspoon
Garnish:
Fresh strawberry slices – as needed
Mint leaves – optional
Instructions:
- Bake the Cake: Prepare the cake mix according to package instructions, substituting 1 cup whole milk for the water. Bake in a 9×13-inch pan and let cool completely.
- Prepare Strawberry Filling: In a bowl, combine sliced strawberries and sugar. Stir gently and let sit 15 minutes to release juices.
- Poke the Cake: Use a wooden spoon handle or large fork to poke holes evenly across the cooled cake.
- Make Jello Mixture: Dissolve gelatin in boiling water, then stir in cold water until combined.
- Pour Gelatin: Pour the gelatin over the poked cake, ensuring it seeps into the holes. Refrigerate at least 2 hours to set.
- Whip Cream: Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Assemble Cake: Spread strawberry filling over the set gelatin, then top with whipped cream.
- Garnish & Chill: Decorate with fresh strawberry slices and mint leaves if desired. Refrigerate 2–3 hours before serving to let flavors meld.
