Fresh strawberry slices As desired
Mint leaves Optional
How to Make Strawberry Shortcake Poke Cake
Step 1: Bake the Cake
Prepare the white cake mix according to the package directions, using 1 cup of whole milk instead of water. Bake in a 9×13-inch pan and allow the cake to cool completely.
Step 2: Make the Strawberry Filling
Combine the sliced strawberries with granulated sugar in a bowl. Gently mix and let them sit for at least 15 minutes to draw out their natural juices.
Step 3: Poke the Cake
Once fully cooled, use the handle of a wooden spoon—or a large fork—to poke holes evenly all over the surface of the cake.
Step 4: Prepare the Jell-O
In another bowl, dissolve the strawberry gelatin in the boiling water. Stir in the cold water until fully blended.
Step 5: Add the Jell-O to the Cake
Slowly pour the gelatin mixture over the cake, allowing it to soak into the holes. Refrigerate for at least 2 hours so the gelatin can firm up.
Step 6: Whip the Cream
In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
Step 7: Layer the Components
Spread the strawberry filling over the chilled cake. Follow with an even layer of the whipped cream.
Step 8: Garnish and Chill
Top with fresh strawberry slices and mint leaves if desired. Refrigerate the cake for an additional 2–3 hours to let all the flavors come together before serving.
