Description
A delightful and refreshing strawberry poke cake that captures the essence of summer. Perfect for gatherings!
Ingredients
Scale
- 1 package white cake mix
- 1/2 cup vegetable oil
- 3 large eggs (or 4 egg whites)
- 1 package strawberry jello
- 1 cup boiling water
- 8 oz whipped topping
- 12 strawberries (cut in half)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9 x 13-inch pan with parchment paper or spray it with nonstick spray.
- Combine the cake mix, vegetable oil, and eggs in a mixing bowl, blending until smooth.
- Pour the batter into the prepared pan and bake for 28 to 30 minutes. Check for doneness with a toothpick.
- Allow the cake to cool for at least an hour.
- Poke holes evenly across the surface of the cooled cake with a wooden spoon or fork.
- Mix the boiling water with the strawberry jello until fully dissolved, then let it cool slightly.
- Pour the jello over the cake, allowing it to seep into the holes.
- Cover the top with whipped topping, creating a fluffy layer.
- Garnish with halved strawberries, arranging them artistically.
- Serve by cutting into squares and enjoy!
Notes
Make-ahead friendly; store in the refrigerator for best flavor. For neat slices, run a knife under hot water before cutting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 18g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg