Strawberry Shortcake Poke Cake

Prepare the Cake

Preheat your oven to 350°F (175°C).

rease a 9×13-inch baking dish.

In a large mixing bowl, combine the cake mix, eggs, oil, and water according to box instructions. Stir in vanilla extract.

Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool for about 15 minutes.

2. Poke the Cake

Once the cake is slightly cooled, use the handle of a wooden spoon (or a thick straw) to poke holes all over the cake. Space them about 1 inch apart.

Make sure the holes go most of the way down without piercing the bottom.

3. Make the Jell-O Filling

In a bowl, dissolve the strawberry Jell-O in 1 cup boiling water. Stir well until fully dissolved.

Add 1/2 cup cold water and stir.

Gently pour the mixture evenly over the poked cake. Try to fill the holes directly for even flavor distribution.

Refrigerate the cake for at least 2 hours to allow the gelatin to set.

4. Prepare the Creamy Topping

Beat the softened cream cheese in a medium bowl until smooth and creamy.

Add the powdered sugar and vanilla extract, and continue to beat until well combined.

Fold in the whipped topping gently, keeping the mixture light and airy.

5. Frost and Decorate

Spread the cream cheese mixture evenly over the chilled cake.

Garnish with fresh strawberries—either sliced or chopped.

Optional: Sprinkle with crushed shortbread cookies or graham crackers for a crunch.