Strawberry Shortcake Poke Cake
A fun and nostalgic dessert that combines a moist vanilla cake with a flavorful strawberry soak, topped with whipped cream and cookies for a crunchy finish.
Ingredients
Cake Ingredients
- 1 box vanilla or white cake mix plus ingredients on the box
- 1 3 oz box strawberry gelatin
- 1 cup boiling water
- 2 to 4 tablespoons strawberry preserves optional but recommended
- 1 tub whipped topping, thawed or 2 cups homemade whipped cream
- 18 to 24 pieces golden sandwich cookies, crushed
- 3 tablespoons melted butter to help the crumbs clump
- to taste fresh strawberries for topping optional
Instructions
Baking the Cake
- Bake cake in a 9x13 pan following box directions. Let it cool for 10 to 15 minutes.
- Poke holes all over the cake using a wooden spoon handle.
Preparing the Strawberry Soak
- In a bowl, dissolve strawberry gelatin in boiling water. Stir until clear. Mix in strawberry preserves if using.
- Pour mixture slowly over the cake, focusing on the holes. Refrigerate at least 2 hours, preferably overnight.
Topping the Cake
- Spread whipped topping evenly over the chilled cake.
- Mix crushed cookies with melted butter. Sprinkle over the top. Add fresh strawberries if you like.
Serving
- Slice and serve cold.
Notes
For best results, cool the cake before poking holes and do not rush the chill time to allow flavors to settle in. Store covered in the refrigerator for up to 3 days.