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
Units
Scale
- 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)
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.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 24g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg