Name: Strawberry Shortcake Poke Cake (Moist, Creamy & Crowd-Pleasing)
Ingredients: 1 box vanilla or white cake mix; Ingredients listed on the cake mix box (eggs, oil, water); 1 (3 oz) box strawberry gelatin; 1 cup boiling water; 1 cup fresh strawberries, finely diced; 8 oz whipped topping (Cool Whip), thawed; 1 cup fresh strawberries, sliced; Crushed vanilla wafer cookies or shortbread crumbs (optional)

Ingredients

Scale

Cake Base

1 box vanilla or white cake mix
Ingredients listed on the cake mix box (eggs, oil, water)

Strawberry Filling

1 (3 oz) box strawberry gelatin
1 cup boiling water
1 cup fresh strawberries, finely diced

Topping

8 oz whipped topping (Cool Whip), thawed
1 cup fresh strawberries, sliced
Crushed vanilla wafer cookies or shortbread crumbs (optional)

Instructions

Step 1: Bake the Cake

Prepare and bake the cake according to package directions in a 9×13-inch baking dish. Once baked, remove from the oven and allow it to cool for about 10 minutes.

Step 2: Poke the Cake

Using the handle of a wooden spoon or a straw, poke holes evenly all over the cake, spacing them about 1 inch apart. Be sure to poke all the way to the bottom.

Step 3: Prepare the Strawberry Filling

In a bowl, dissolve the strawberry gelatin in boiling water, stirring until fully dissolved. Stir in the finely diced fresh strawberries.

Step 4: Fill the Cake

Slowly pour the strawberry mixture over the cake, allowing it to seep into the holes. Spread evenly across the surface. Refrigerate the cake for at least 2 hours to allow it to set.

Step 5: Add the Topping

Once the cake is chilled and set, spread whipped topping evenly over the top. Garnish with sliced strawberries and optional crushed cookies. Chill until ready to serve.

Notes

Poke holes while the cake is still warm for best absorption.
Chill thoroughly so the filling sets properly.
Use ripe strawberries for the best flavor.

Spread topping gently to avoid disturbing the filling.