Classic Strawberry Poke Cake Recipe
A delightful and easy-to-make dessert, this Classic Strawberry Poke Cake features a moist white cake infused with vibrant strawberry gelatin, topped with fluffy white frosting and fresh strawberry halves. It's perfect for potlucks or family gatherings.
Servings: 12 pieces
Equipment
- 13x9-inch pan
- Cooking spray
- Cooling rack
- Medium bowl
- Whisk
- Wooden spoon
- Icing spatula
Ingredients
Main Ingredients
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- Water called for on cake mix box
- Vegetable oil called for on cake mix box
- Egg whites called for on cake mix box
- 1 cup Boiling water
- 1 box Jell-O® strawberry-flavored gelatin (4-serving size)
- 1 tub Betty Crocker™ Whipped Fluffy White Frosting (12 oz)
- 12 Fresh strawberries cut in half
Instructions
Instructions
- Heat oven to 350°F (325°F for dark or nonstick) and spray a 13x9-inch pan with cooking spray.
- Prepare the cake mix as directed on the package, then pour the batter into the prepared pan.
- Bake the cake according to package directions until a toothpick comes out clean, then cool in the pan on a rack for 20 minutes.
- While the cake cools, whisk the strawberry gelatin with 1 cup of boiling water until fully dissolved.
- After 20 minutes of cooling, poke holes halfway into the cake every inch using a wooden spoon handle or fork tines.
- Carefully pour the dissolved strawberry gelatin evenly over the cake, then cool completely on a rack for about 1 hour.
- Stir the frosting to fluff it, then drop spoonfuls over the cooled cake and spread evenly with an icing spatula.
- Cut the cake into 12 pieces (4x3 rows), garnish each with half a strawberry, and store loosely covered in the refrigerator.
Notes
For easier spreading, stir the frosting before applying and drop spoonfuls over the cake. Store any leftover cake loosely covered in the refrigerator to maintain freshness.