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Strawberries & Cream Poke Cake by


1 (15.25 oz.) boxed white cake mix
3/4 cup boiling water
1 (3 oz.) box strawberry flavored Jell-O
1/2 cup cold water

1 (8 oz.) tub Cool-Whip
1 (8 oz.) tub ready-made frosting, any type
1 teaspoon almond extract
1 (16 oz.) container fresh strawberries for topping


Bake cake as directed on the back of the box for a 9×13 pan.
Let the cake cool for 20 minutes and “poke” the cake with a large fork. Stir the boiling water and Jell-O in a mixing bowl until the Jell-O is completely dissolved. Pour in the cold water and continue to stir, then pour over the cake. Cover the cake with plastic wrap and refrigerate for about three hours. Combine the Cool-Whip and frosting, stirring gently. Add in almond extract. Spread on top of cake. Wash, core and slice/ dice the strawberries. Layer them on top of the cream when ready to serve. Store cake in fridge.

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