Description

Strawberry Shortcake Poke Cake is a moist vanilla cake infused with strawberry Jell-O and topped with creamy whipped topping and crushed shortbread cookies.

Ingredients

1 box white or vanilla cake mix (plus ingredients listed on the box)
1 package (3 oz) strawberry Jell-O
1 cup boiling water
1/2 cup cold water
1 tub (8 oz) whipped topping (like Cool Whip), thawed
1 cup crushed shortbread cookies or golden Oreos
1 cup fresh strawberries, diced (optional)

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Instructions

Preheat oven and prepare the cake mix according to package directions in a 9×13-inch pan. Bake and let cool for 15 minutes.
Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart.
In a bowl, dissolve the strawberry Jell-O in boiling water. Stir in cold water.
Pour the Jell-O mixture evenly over the cake, making sure it fills the holes.
Refrigerate the cake for at least 3 hours to allow the Jell-O to set.
Spread the whipped topping evenly over the chilled cake.
Sprinkle crushed shortbread cookies and diced strawberries (if using) on top.
Refrigerate until ready to serve. Cut into squares and enjoy!

Notes

For extra strawberry flavor, add fresh sliced strawberries between the cake and whipped topping layers.
Chill overnight for best results.
Use sugar-free Jell-O and light whipped topping for a lighter version.