Description

This nostalgic Strawberry Poke Cake features a moist white cake base enhanced with freeze-dried berries and a vibrant strawberry gelatin soak. Topped with a cloud of whipped cream and fresh strawberries, it’s a refreshing vintage classic perfect for summer gatherings and family potlucks.

Ingredients

1 (15.25 oz) box white cake mix
Ingredients required by the cake mix package (water, oil, and eggs)
1/2 cup freeze-dried strawberries, chopped
1 (3 oz) box strawberry gelatin
1 cup boiling water
1 (8 oz) tub whipped topping, thawed
1 cup fresh strawberries, sliced

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F and grease a 9×13-inch baking pan.
In a large bowl, prepare the white cake mix according to package directions, then fold in the chopped freeze-dried strawberries.
Pour the batter into the prepared pan and bake for 30-35 minutes until the top springs back when touched.
Let the cake cool for 20 minutes, then use the handle of a wooden spoon to poke holes across the surface at one-inch intervals.
Whisk the strawberry gelatin with boiling water until fully dissolved and pour it slowly over the cake, ensuring it fills the holes.
Allow the cake to cool completely on a wire rack.
Spread the thawed whipped topping over the cake and refrigerate for at least 4 hours.
Garnish with sliced fresh strawberries just before serving.

Notes

For the cleanest slices, wipe your knife with a warm, damp cloth between each cut to prevent the whipped topping from smearing. If you want to maximize the flavor, let the cake sit in the refrigerator overnight; the extra time allows the gelatin soak to fully penetrate the crumb, making it even more moist and flavorful.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American