Description
A moist and flavorful yellow cake soaked with vibrant strawberry Jello and topped with fluffy whipped cream, perfect for any occasion and easy to make.
Ingredients
Scale
- Yellow Cake Mix (about 15.25 oz / 432 g)
- 3 large eggs (room temperature)
- 1 cup (240 ml) water
- 1/3 cup (80 ml) vegetable oil
- 1 package (3 oz / 85 g) strawberry Jello gelatin mix
- 1 cup (240 ml) boiling water
- 1/2 cup (120 ml) cold water
- 1 1/2 cups (360 ml) heavy whipping cream
- 1/4 cup (30 g) powdered sugar
- 1 tsp vanilla extract
- Fresh strawberries (optional, sliced for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease your 9×13 inch baking pan lightly with butter or non-stick spray.
- In a large bowl, combine the yellow cake mix, 3 large eggs, 1 cup water, and 1/3 cup vegetable oil. Use an electric mixer on medium speed for about 2 minutes until smooth and well blended.
- Pour the batter evenly into the prepared pan. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 15 minutes until warm but not hot.
- Use a fork or toothpick to poke holes all over the cake, spacing about 1/2 inch apart.
- Dissolve the strawberry Jello powder in 1 cup boiling water, stirring until completely dissolved. Add 1/2 cup cold water and stir to combine. Let it cool slightly but not set.
- Slowly drizzle the Jello evenly over the entire surface of the cake, making sure it seeps into the holes.
- Refrigerate the cake for at least 3 hours, or until the Jello is fully set and the cake feels firm but juicy.
- In a chilled bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream evenly over the chilled cake. Garnish with sliced fresh strawberries if desired. Serve cold.
Notes
Wait until the Jello is just warm (not hot) before pouring it on the cake to avoid sogginess. Chill mixing bowl and beaters before whipping cream for best results. Use a sharp knife dipped in hot water to cut neat slices. For gluten-free, use gluten-free cake mix. Coconut cream can substitute heavy cream for dairy-free option but changes flavor.
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 300
- Sugar: 25
- Sodium: 250
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 38
- Fiber: 1
- Protein: 3
Keywords: strawberry poke cake, jello poke cake, whipped cream cake, easy dessert, moist cake, summer dessert