Incredibly light and delicious Strawberry Jello Poke Cake! This white cake is filled with strawberry jello and topped with fresh whipped cream and strawberries. This Strawberry Jello Poke Cake is a classic cake I’m sure you’ve either had or heard of before. Am I right? Jello Poke Cakes have been around forever because they are so dang delicious. I think it was my Mom that first introduced me to jello poke cakes, and of course I fell in-love at first bite. They are moist and packed with so much flavor- the only problem is that you’ll have a hard time stopping at just one piece. This cake is not rich by any means so it is easy to devour and go for seconds! (If that’s a bad thing, I guess.) 😉 Another thing I love about this cake is how simple it is to prepare. You can use any box cake mix (I prefer white so the color of the jello really shows) and I’ve made it with yellow. Both are amazing. You can always try a homemade cake and I’m sure it would be even better.
The second part is the topping. I use cool whip and I am not ashamed in any way. Homemade whipped cream is even better (duh), so when I have time I will whip up the good stuff, but we are happy campers with cool whip too. Either way, this cake is a winner. 🙂 It is so simple, light and absolutely delicious.
1 package white cake mix (regular size)
1-1/4 cups water
2 large eggs, room temperature
1/4 cup canola oil
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
2 packages (3 ounces each) strawberry gelatin
1 carton (12 ounces) frozen whipped topping, thawed, divided
Fresh strawberries, optional
Preheat oven to 350°. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Using a serrated knife, level tops of cakes if necessary. Return layers, top side up, to 2 clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals.
Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.
Dip bottom of 1 pan into warm water for 10 seconds. Invert cake onto a serving platter. Top with chilled strawberries and 1 cup whipped topping. Place second cake layer over topping.
Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.
1 piece: 376 calories, 14g fat (7g saturated fat), 35mg cholesterol, 301mg sodium, 56g carbohydrate (37g sugars, 1g fiber), 4g protein.