Strawberry Poke Cake
A delightful and vibrant dessert, this Strawberry Poke Cake combines a fluffy white cake with strawberry-flavored gelatin and a crunchy vanilla cookie topping, perfect for any occasion!
Equipment
- 9x13 inch Baking Dish
- Large mixing bowl
- Wooden Spoon
- Medium heat-proof bowl
- Food Processor
Ingredients
Cake Ingredients
- 1 package white cake mix 15.25 ounce
- 3 large eggs at room temperature
- 1 1/2 cups heavy cream
- 1/3 cup vegetable oil
Jello Mixture
- 1 package strawberry flavored gelatin 3 ounce
- 1 cup boiling water
- 1 cup heavy cream
Topping
- 1 container frozen whipped topping 8 ounce, thawed
- 20 vanilla sandwich cookies like Golden Oreos
- 2 1/2 tablespoons strawberry syrup
- Fresh strawberries for optional garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish. In a large mixing bowl, beat together the cake mix, eggs, 1 ½ cups of heavy cream, and vegetable oil until just smooth.
- Pour the cake batter evenly into your prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Let the cake cool in the pan for 20 to 30 minutes.
- Once cooled, use the handle of a wooden spoon to gently poke holes all over the top of the cake. Be careful not to poke all the way through to the bottom!
- In a medium, heat-proof bowl, whisk the strawberry gelatin powder with 1 cup of boiling water until the gelatin is completely dissolved, about 2-3 minutes. Slowly whisk in the remaining 1 cup of heavy cream until it's fully combined.
- Gently pour the jello mixture evenly over the poked cake, aiming to fill those lovely holes. Cover the cake and refrigerate for at least 4 hours, or even better, overnight, to allow the jello to set and flavors to mingle.
- Once chilled, spread the thawed whipped topping smoothly over the entire cake.
- In a food processor, pulse the vanilla sandwich cookies until they become small crumbles. Drizzle in the strawberry syrup and pulse again until you have a beautiful pink and white crumb mixture.
- Evenly sprinkle the strawberry crunch topping over the whipped cream. For extra freshness, garnish with sliced fresh strawberries just before serving. Enjoy your delicious, vibrant cake!
Notes
Enjoy your delicious, vibrant cake!
Nutrition Information (per serving):
- Calories: 400 kcal
- Total Carbohydrates: 44g
- Net Carbohydrates: 43g
- Fat: 23g
- Protein: 5g
