Strawberry Shortcake Poke Cake
Prep time
Cook time
Total time
Serves: 12
  • 1 box (2-layer size) white cake mix (plus ingredients called for on the box)
  • ½ cup cold water
  • 1 cup boiling water
  • small pkg (1) strawberry flavored gelatin mix
  • Topping:
  • 2 cups whipped topping -OR- 2 cups stabilized real whipped cream (recipe in notes)
  1. Make cake as directed on box, then let it cool completely.
  2. Using a fork with large tunes (a meat serving fork is perfect), poke holes at 1-inch intervals over the top of the cake all the way to the bottom.
  3. In a small bowl, mix the gelatin mix with the boiling water. Stir until sugar and gelatin are dissolved. Stir in the cold water.
  4. Pour the gelatin mixture over the top of the cake and refrigerate for at least 4 hours, preferably overnight.
  5. Spread whipped topping or stabilized whipped cream over the top of the cake.
  6. Garnish with fresh strawberries if desired. Chill until ready to serve.
To make stabilized whipped cream—chill a metal bowl and the beaters. Mix ¼ cup confectioners sugar and 1 tbs Instant Cleargel, blending well. Pour 1 pint (2 cups) heavy cream into the chilled bowl. Beat at medium speed until soft peaks form.Gradually add the sugar/Cleargel mixture. Continue beating until medium-stiff peaks form.
Recipe by The Midnight Baker at