Strawberry Poke Cake
A refreshing and light Strawberry Poke Cake that balances convenience with homemade quality, featuring a moist sponge cake soaked in strawberry goodness and topped with fresh strawberries.
Ingredients
- 1 box (approx. 15.25 oz) White Cake Mix
- 3 large Egg Whites
- 1 cup Water
- 1/2 cup Plain Greek Yogurt
- 3 oz package Strawberry Gelatin Mix
- 1 cup Boiling Water
- 1/2 cup Cold Water
- 8 oz Whipped Topping (thawed) or Fresh Whipped Cream
- 2 cups Fresh Strawberries (sliced)
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grease a 9x13 inch baking pan.
- In a large mixing bowl, combine the white cake mix, water, egg whites, and Greek yogurt until smooth.
- Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until a toothpick comes out clean.
- Let the cake cool for about 10 minutes, then poke holes across the surface with a wooden spoon handle.
- In a medium bowl, dissolve the strawberry gelatin mix in boiling water, then stir in cold water.
- Pour the strawberry mixture over the warm cake, targeting the holes.
- Chill the cake in the refrigerator for at least three to four hours.
- Spread the whipped topping over the cooled cake and top with fresh sliced strawberries before serving.
Notes
Store leftovers in the refrigerator for up to three or four days. The cake tastes better the next day as flavors meld.