Description
This Strawberry Shortcake Poke Cake is a delightful twist on a classic dessert, featuring a moist white cake infused with sweet strawberry gelatin, topped with fresh whipped cream, juicy strawberries, and a crunchy shortbread cookie crumble. Perfect for summer gatherings and easy to prepare, this vibrant dessert combines light textures and rich flavors for a crowd-pleasing treat.
Ingredients
Scale
Cake
- 1 box white cake mix (plus ingredients listed on the package)
- 1 package (3 oz) strawberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
Topping
- 1 pint fresh strawberries, sliced
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 package (6–8 oz) shortbread cookies, crushed
Instructions
- Prepare the Cake: Follow the package directions to prepare the white cake mix and bake in a 9×13-inch baking dish. Once baked, let the cake cool for 10 minutes to set.
- Poke the Cake: Use the handle of a wooden spoon to poke holes throughout the cake about 1 inch apart, creating spaces for the gelatin to soak in.
- Make the Gelatin Mixture: In a medium bowl, dissolve the strawberry gelatin in 1 cup boiling water. Stir in 1/2 cup cold water to cool the mixture slightly.
- Pour Gelatin Over Cake: Carefully pour the strawberry gelatin evenly over the cake, ensuring that the liquid seeps into all the holes for maximum flavor infusion.
- Chill the Cake: Refrigerate the cake for at least 2 hours to allow the gelatin to set properly and the flavors to meld.
- Prepare Whipped Cream: In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a rich and fluffy topping.
- Assemble the Cake: Spread the whipped cream evenly over the chilled gelatin-infused cake, then top with sliced fresh strawberries.
- Add Cookie Crumble: Sprinkle the crushed shortbread cookies on top for added texture and a buttery flavor contrast right before serving.
Notes
- You can substitute whipped topping for the homemade whipped cream if you prefer a quicker version.
- Try using golden Oreos or graham crackers in place of shortbread cookies for a different flavor profile.
- Store leftovers in the refrigerator for up to 3 days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking, Refrigeration
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 34 g
- Sodium: 280 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 47 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
