Ingredients
Scale
- 1 box (15.25 ounces / 432g) white cake mix: This forms the fluffy, tender base of our cake. Plus, the ingredients listed on the box (typically oil, eggs, and water) will be needed to prepare it.
- Ingredients listed on cake mix box: Usually water, vegetable oil, and whole eggs, crucial for the cake’s structure and moisture.
- 1 package (3 ounces / 85g) strawberry flavored gelatin (Jello): This is the star, providing the signature “poke” flavor, vibrant color, and incredible moisture.
- 1 cup boiling water: Used to dissolve the strawberry gelatin powder completely.
- ½ cup cold water: Added to the dissolved gelatin to help it cool slightly before pouring over the cake.
- 1 container (8 ounces / 226g) frozen whipped topping (like Cool Whip), thawed: For a light, creamy, and effortless frosting. Ensure it’s fully thawed in the refrigerator for easy spreading.
- Fresh strawberries, sliced (optional, for garnish): Adds a touch of freshness, visual appeal, and enhances the strawberry flavor.
Instructions
- Prepare and Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan, or spray generously with non-stick baking spray that contains flour. Prepare the white cake mix according to the package directions, using the specified amounts of oil, eggs, and water. Pour the batter evenly into the prepared pan. Bake for the time indicated on the cake mix box, or until a wooden skewer or toothpick inserted into the center comes out clean (typically 28-33 minutes).
- Cool and Poke: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for about 15-20 minutes. It should still be warm, but not piping hot. Using the round handle of a wooden spoon, a chopstick, or the tines of a large fork, poke holes all over the top of the cake, about 1 inch apart. Make sure the holes go about two-thirds of the way down into the cake, but not all the way through to the bottom, to prevent the Jello from pooling too much at the base.
- Prepare the Strawberry Gelatin: While the cake is cooling slightly, prepare the strawberry gelatin. In a medium bowl, add the strawberry gelatin powder. Carefully pour 1 cup of boiling water over the powder and whisk vigorously for about 2 minutes, or until the gelatin is completely dissolved. There should be no visible granules. Once fully dissolved, stir in ½ cup of cold water. This helps to slightly cool down the gelatin mixture so it doesn’t melt the warm cake too much.
- Pour Gelatin Over Cake: Slowly and carefully pour the prepared strawberry gelatin mixture evenly over the top of the warm, poked cake. Try to aim for the holes, but ensure the entire surface gets some of the liquid. The warm cake will help absorb the gelatin. Don’t worry if some pools on top; it will soak in as it chills.
- Chill Thoroughly: Cover the pan with plastic wrap (be careful not to let it touch the sticky top of the cake if possible, you can insert toothpicks to tent it) and refrigerate for at least 3-4 hours, or preferably overnight. This chilling time is crucial for the gelatin to set properly within the cake and for the flavors to meld. The cake should be completely cold.
- Frost the Cake: Once the cake is thoroughly chilled and the gelatin has set, remove it from the refrigerator. Unwrap the cake. Spread the thawed whipped topping evenly over the top of the cake, creating a smooth or swirly finish as desired.
- Garnish and Serve (Optional): If desired, garnish the cake with fresh sliced strawberries just before serving. You can arrange them in a pattern, scatter them, or place a few on each slice.
- Final Chill (Recommended): For best results, you can return the frosted cake to the refrigerator for another 30 minutes to an hour before serving. This helps the whipped topping to set a bit and ensures the cake is nicely chilled. Slice and serve cold.
Nutrition
- Serving Size: one normal portion
- Calories: 350
- Sugar: 30g
- Sodium: 300mg
- Fat: 15g
- Carbohydrates: 45g