Description
A moist and easy strawberry shortcake poke cake that combines the light sponge of shortcake with a creamy strawberry filling, perfect for potlucks and birthdays.
Ingredients
1 box (15.25 oz) White cake mix (plus ingredients on box)
1 box (3 oz) Strawberry Jell-O
1 cup Boiling water
1/2 cup Cold water
1 can (14 oz) Sweetened condensed milk
8 oz Cool Whip (thawed)
1 cup Fresh strawberries (sliced)
Instructions
- Prepare the white cake mix according to box directions. Bake it in a 9×13-inch pan. Let it cool for 15 minutes
- Use the end of a wooden spoon to poke holes all over the warm cake. Space them about an inch apart
- In a bowl, dissolve the strawberry Jell-O in 1 cup of boiling water. Stir in 1/2 cup cold water. Pour this mixture evenly over the cake, filling the holes
- Pour the sweetened condensed milk slowly over the entire cake. Let it soak in for 5 minutes
- Spread the Cool Whip over the cake. Arrange fresh strawberry slices on top. Cover and refrigerate for at least 4 hours before serving
Notes
Use warm cake for the poke step to absorb the jello better.
Do not skip the chilling time; the cake needs time to set.
Use a sharp straw or skewer for neat holes.
Pour the jello slowly to avoid overflow.
Always use full-fat condensed milk for the creamiest texture.
Store leftovers in the refrigerator for up to 3 days. Do not freeze.
This cake tastes even better the next day.
Nutrition info is approximate and based on 12 servings.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320 kcal
- Sugar: 45 g
- Sodium: 380 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 2 mg
Keywords: strawberry shortcake, poke cake, dessert, strawberry