I’m a huge fan of poke cakes because they’re incredibly moist and tender.
If you’re not familiar, poke cakes are cakes that have holes poked in them after baking and a sweet sauce is poured in which both flavors the cake and keeps it squishy soft. No chance of a dry cake.
Normally the sweet sauces that I’ve used in poke cakes are sweetened condensed milk, caramel sauce, and peanut butter. Strawberry is a first for me and it won’t be the last.
The cake is super moist yet light, airy, and not heavy in the least. It’s refreshing on a warm day because it’s stored in the fridge and served chilled. It’s the kind of cake you’ll want to take a fork right into the cake pan and keep straightening the rows.
The cake is incredibly easy and uses only 4 main ingredients: cake mix, strawberry Jell-O, Cool Whip, and strawberries. Yes, plenty of baking shortcuts which makes this a fast, easy, and foolproof cake that’s perfect for spring and summer parties or potlucks.
If you want to keep this cake more homemade than semi-homemade you can make a double batch of this scratch vanilla cake rather than cake mix. Although you could whip your own cream, it will likely deflate within a day and you’ll have a #cakefail on your hands. I prefer Cool Whip because it’s much more stable and doesn’t deflate.
I love the tie-dyed appearance of the white cake with red Jell-O streaks. I used regular (not sugar-free) Jell-O and can’t speak to the results if you use sugar-free. The strawberries and whipped cream (err…whipped topping) is such a classic and perfect combination.
This poke cake is tender, moist, and squishy soft. The cake is super moist yet light, airy, and refreshing on a warm day because it's served chilled. The cake is incredibly easy and uses only 4 main ingredients: cake mix, strawberry Jell-O, Cool Whip, and strawberries. Baking shortcuts make this a fast, easy, and foolproof cake that's perfect for parties or potlucks. I love the tie-dyed appearance of the white cake with red streaks.
Yield: one 9x13-inch cake
Prep Time: 10 minutes
Cook Time: about 23 to 28 minutes
Total Time: about 5+ hours, for cooling
Lightly adapted from Kraft
Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.
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