Description
Moist Strawberry Poke Cake: White cake mix soaked in strawberry gelatin, topped with sweetened condensed milk whipped cream and fresh strawberries. Easy, classic, and delicious!
Ingredients
Scale
- 1 (15.25 ounce) package white cake mix
- 1 (3 ounce) package strawberry gelatin
- 1 cup boiling water
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 (14 ounce) can sweetened condensed milk
- 1 cup fresh strawberries, hulled and sliced
- Optional: Additional strawberries and whipped cream for garnish
Instructions
- Bake the Cake: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Prepare the cake mix according to package directions. Pour batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean. Let cool in the pan for 10 minutes.
- Create the Strawberry Poke: While the cake is cooling, dissolve the strawberry gelatin in 1 cup of boiling water. Stir until completely dissolved. Using the handle of a wooden spoon or a fork, poke holes all over the warm cake, about 1 inch apart. Slowly pour the strawberry gelatin over the cake, distributing it evenly.
- Refrigerate: Refrigerate the cake for at least 2 hours, or until the gelatin is set.
- Prepare the Topping: In a large bowl, gently fold together the thawed whipped topping and the sweetened condensed milk. Spread the whipped topping mixture evenly over the chilled cake.
- Add Strawberries: Arrange the sliced fresh strawberries on top of the whipped topping.
- Chill and Serve: Refrigerate the cake for at least 30 minutes before serving. Garnish with additional strawberries and whipped cream, if desired.
Notes
- Cake Mix Options: You can use yellow or strawberry cake mix instead of white.
- Gelatin Flavors: Experiment with raspberry, cherry, or lime gelatin.
- Fruit Variations: Use blueberries, raspberries, or blackberries.
- Whipped Cream: Use homemade whipped cream instead of store-bought.
- Adding Crunch: Sprinkle crushed graham crackers or chopped nuts on top.
- Make it Boozy: Add a splash of strawberry liqueur or vodka to the gelatin mixture.
- Layered Look: Layer the strawberries and whipped topping.
- Individual Servings: Bake in a muffin tin or ramekins.
- Freezing: Freeze for up to 2 months, wrapped tightly. Thaw in the refrigerator overnight.
- Troubleshooting:
- Cake is too dry: Don’t overbake, use correct liquid amount.
- Gelatin is not setting: Use boiling water, refrigerate long enough.
- Whipped topping is melting: Cool cake completely, don’t overmix.
- Cake is sticking to the pan: Grease and flour thoroughly, use parchment paper.
- Serving Suggestions: Serve chilled, garnish with strawberries and whipped cream, pair with ice cream or yogurt.
- Storage Instructions: Store in the refrigerator for up to 3 days, covered tightly.
- Making it Ahead: Bake the cake and prepare the gelatin mixture up to 2 days in advance. You can also prepare the whipped topping mixture a day in advance. However, I recommend adding the strawberries just before serving to prevent them from becoming soggy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes