Ingredients:
1 15.25 oz boxed white cake mix (prepared with ingredients as directed on the box)
2 3 oz boxes of strawberry jello
1 1/2 cups boiling water
1 cup cold water
Eight ounces of homemade or Cool Whip whipped cream
1 1/2 cups fresh strawberries, diced or sliced
1-2 teaspoons granulated sugar for sweetening strawberries (optional)
Instructions:
Preheat the oven to 350 degrees and spray a 9×13-inch glass baking dish with non-stick spray.
Prepare the white cake mix batter in a large mixing bowl according to the package instructions. Place the batter in the prepared baking dish and bake as directed.
Once the cake is fully baked, remove it from the oven and let it cool in the pan on a wire rack for 1 hour.
Using the end of a wooden spoon, gently poke holes evenly across the entire cake.
In a separate bowl, mix together the two boxes of strawberry jello with 1 1/2 cups of boiling water. Stir until the jello has completely dissolved. Then add 1 cup of cold water and stir for 1 minute.
Pour the jello mixture evenly over the cake, or use a large spoon to drop the jello mixture evenly across the cake for a cleaner “poke cake” effect.
Cover the cake with plastic wrap and refrigerate for 2-4 hours.
While the cake is in the refrigerator, clean and slice or dice the strawberries. If desired, add 1-2 teaspoons of granulated sugar to sweeten them. Place the strawberries in an airtight container and refrigerate until ready to decorate and serve.
Remove the cooled cake from the refrigerator and spread whipped cream or Cool Whip on top using a spatula.
Re-cover the cake with plastic wrap and store it in the refrigerator until ready to serve.
Before serving, top the cake with the diced or sliced strawberries, slice, and enjoy!
Enjoy your delicious Strawberry Jello Poke Cake!