Easy Strawberry Poke Cake
It’s still strawberry season and that means more time for yummy berry desserts! The possibilities are really endless for strawberry treats, but I have one that is super easy to make; and sure to please. Poke cakes are kind of a big thing right now, and there are a variety of combinations you can do with it. For a refreshingly moist treat, I recommend this easy Strawberry Poke Cake.
I whipped up this poke cake for a last minute dessert, and forgot that it needed to refrigerate for 3 hours. To speed things up, I popped it in the freezer to help it set up faster. It seemed to work okay. Hey – the entire cake was eaten, so it couldn’t have been a bad thing!
In the comments, I want to hear what other types of poke cakes you have tried! Let’s see who has the most creative one! Maybe I’ll even whip it up next!
- Cake:
- 1 white cake mix
- 1 cup boiling water
- 1 3 oz box strawberry Jell-o
- 1/2 cup cold water
- Frosting:
- 1 cup heavy whipping cream
- 1 tsp vanilla
- 2 Tbs powdered sugar
- Prepare cake mix according to the back of the box. Poor into a 9×13 pan and bake according to package.
- Let cake cool for 20 minutes before poking numerous holes in the top of cake, with a large fork.
- In a medium sized mixing bowl, combine boiling water and Jell-o until the Jell-o is completely dissolved. Add the cold water and mix well. Pour over entire cake.
- Cover the cake with plastic wrap and refrigerate for three hours.
- Beat whipping cream with an electric mixer until soft peaks form. Carefully stir in vanilla and powdered sugar; careful not to overmix. Spread on top of cake.
- Top with strawberries and keep in the fridge until ready to serve.
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