ncredibly 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. Since Valentine’s Day is only a few days away I thought it would be perfect timing to share this purty cake. ?
I think it was my Mom that first introduced me to Jello Poke Cakes, and of course I fell in-love at first bite. It is 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.
CAN I USE OTHER FLAVORS OF JELLO INSTEAD OF STRAWBERRY?
Yes! You can definitely swap the strawberry jello for any flavor you prefer. Some great options are lemon, peach, raspberry and cherry jello!
DO I HAVE TO USE WHITE CAKE MIX?
Not at all. Yellow cake mix and even chocolate cake mix are delicious alternatives. I think a chocolate cake with strawberry jello would be amazing!
Ingredients:
Cake:
1 (15.25 oz) boxed white cake mix
1 cup boiling water
1 (3 oz) box strawberry flavored Jell-o
1/2 cup cold water
Frosting:
1 (8 oz) tub Cool-Whip non-dairy whipped topping
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla
Topping:
1 pound strawberries, cut into triangles
Directions:
Make cake as directed on the back of the box for a 9″×13″ pan.
Let the cake cool for 20 minutes and “poke” the cake with a large fork until the entire surface of the cake is covered.
Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
Cover the cake with plastic wrap and refrigerate for three hours.
Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat with a mixer until smooth. Spread on top of cake.
Top with strawberries and keep in the fridge until ready to serve.
Source : momspark.net
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