Description
A light white cake studded with freeze-dried strawberries, soaked with strawberry gelatin, and topped with fluffy whipped cream and fresh berries. This Strawberry Poke Cake is perfect for any gathering and tastes even better the next day.
Ingredients
- 1 box white cake mix (15.25 ounces)
- Water, vegetable oil, and eggs (or egg whites) as listed on your cake mix box
- 1 ounce freeze-dried strawberries (28 grams), chopped
- 1 package strawberry gelatin (3 ounces)
- 1 cup boiling water
- 8 ounces frozen whipped topping, thawed
- 1 ½ cups fresh strawberries, sliced
Instructions
- Heat your oven to 350°F. Prepare a 9×13-inch pan with parchment paper or cooking spray.
- Beat the cake mix with water, oil, and eggs in a large bowl on medium-high speed for 2 minutes. Scrape the bowl sides as needed.
- Fold the chopped freeze-dried strawberries gently into the batter using a rubber spatula.
- Pour the batter into your prepared pan and spread evenly with a spatula.
- Bake for 32 to 37 minutes until the cake springs back when touched lightly.
- Cool the cake for 20 minutes. Poke holes across the entire surface using a straw or wooden spoon handle, spacing them about an inch apart and going halfway down.
- Whisk the gelatin powder with boiling water in a large measuring cup until completely dissolved. Pour evenly over the cake. Let cool completely on a wire rack.
- Spread the thawed whipped topping over the cooled cake in an even layer.
- Cover and refrigerate for at least 4 hours or overnight.
- Top with sliced fresh strawberries just before serving.
Notes
- Different cake mix brands require different amounts of liquid, oil, and eggs. Always check your specific box for accurate measurements.
- Betty Crocker white cake mixes are 16.25 ounces and need slightly different ingredient amounts than standard 15.25-ounce boxes.
- If using only egg whites, save the yolks for lemon curd or another recipe.
- The freeze-dried strawberries add concentrated flavor without making the cake soggy. Look for them in the produce or baking section.
- Let the dissolved gelatin cool for 5 minutes before pouring to prevent creating overly moist spots in your cake.
- Prep Time: 25 minutes
- Cook Time: 35 minutes (Cooling and Chilling Time: 5 hours)