Strawberry Shortcake Poke Cake
Ingredients:
1 box (15.25 oz) white cake mix, plus ingredients listed on the box (eggs, oil, water)
1 box (3 oz) strawberry gelatin mix
1 cup boiling water
1/2 cup cold water
1 cup heavy cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
2 cups sliced strawberries
Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
Prepare the white cake mix according to package instructions. Pour the batter into the prepared baking dish and smooth it out evenly.
Bake the cake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is baking, in a small bowl, dissolve the strawberry gelatin mix in boiling water. Stir until completely dissolved.
Stir in cold water and set aside.
Once the cake is done baking, remove it from the oven and allow it to cool for about 5 minutes.
Use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
Pour the strawberry gelatin mixture evenly over the cake, making sure to fill all the holes.
Refrigerate the cake for at least 2 hours, or until the gelatin has set.
In a large mixing bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Spread whipped cream over the top of the cake.
Decorate the cake with sliced strawberries.
Serve chilled and enjoy!
Prep Time: 15 minutes | Cooking Time: 25-30 minutes | Total Time: 40-45 minutes + chilling time | Kcal: Varies | Servings: 12-16 servings