Strawberry Jello Poke Cake
Strawberry Jello Poke Cake is a moist white cake that is filled with strawberry jello. Then topped with cool whip and freshly sliced strawberries.
Ingredients
Cake Layer
- 15 Ounce White Cake Mix
- 3 Large Eggs
- ½ Cup Vegetable Oil
- 1 Teaspoon Vanilla Extract
- 1 Cup Milk
Strawberry Layer
- 3 Ounce Strawberry Jello
- 1 Cup Boiling Water
Topping Layer
- 8 Ounces Cool Whip Thawed
- 3-4 Fresh Strawberries sliced for garnish
Instructions
Cake Layer
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Preheat Oven to 350℉, spray a 9x13 baking dish with cooking spray. Set aside.
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Into a large bowl or the bowl of a stand mixer add in the cake mix, eggs, vegetable oil, vanilla extract, and milk. Mix until all ingredients are combined.
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Pour into the prepared baking dish and bake for 30 minutes or until a toothpick comes out clean.
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Let cool for 30 minutes then poke holes all over the cake with the end of a wooded spoon.
Strawberry Layer
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Mix together the jello and boiling water in a mixing bowl until the jello is dissolved
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Pour the jello mixture carefully over the cake evenly.
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Cover with plastic wrap and chill in the refrigerator for a few hours until jello sets up.
Topping Layer
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Once the jello is set, top the cake with thawed cool whip and sliced strawberries.
Recipe Video
Recipe Notes
Cover the strawberry jello poke cake with plastic wrap and store in the refrigerator for up to one week.
The nutritional value may vary depending on the ingredients used.
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