“Strawberry Shortcake Poke Dessert”

This scrumptious Strawberry Shortcake Poke Cake features a moist white cake soaked with strawberry Jell-O, layered with fresh strawberry filling, and topped with light, homemade whipped cream.

Ingredients:

Cake:

• White cake mix – 1 box
• Eggs – as directed on cake mix
• Oil – as directed on cake mix
• Whole milk – 1 cup

Strawberry Filling:

• Fresh strawberries, hulled and sliced – 2 cups
• Granulated sugar – 1/4 cup

Strawberry Jello Mixture:

• Strawberry-flavored gelatin – 1 box
• Boiling water – 1 cup
• Cold water – 1/2 cup

Whipped Topping:

• Heavy whipping cream – 2 cups
• Powdered sugar – 1/2 cup
• Vanilla extract – 1 teaspoon

Garnish:

• Fresh strawberry slices – as needed
• Mint leaves – optional

Instructions:

1. Bake the Cake: Prepare the cake mix according to package instructions, substituting 1 cup whole milk for the water. Bake in a 9×13-inch pan and let cool completely.
2. Prepare Strawberry Filling: In a bowl, combine sliced strawberries and sugar. Stir gently and let sit 15 minutes to release juices.
3. Poke the Cake: Use a wooden spoon handle or large fork to poke holes evenly across the cooled cake.
4. Make Jello Mixture: Dissolve gelatin in boiling water, then stir in cold water until combined.
5. Pour Gelatin: Pour the gelatin over the poked cake, ensuring it seeps into the holes. Refrigerate at least 2 hours to set.
6. Whip Cream: Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
7. Assemble Cake: Spread strawberry filling over the set gelatin, then top with whipped cream.
8. Garnish & Chill: Decorate with fresh strawberry slices and mint leaves if desired. Refrigerate 2–3 hours before serving to let flavors meld.