With the 4th of July this week, I wanted to share a favorite dessert from my in-laws. It’s festive, incredibly simple to make, and always a hit. I’ve seen variations of this cake across food blogs, but I first tasted it when I married into my husband’s family.
I like to add a touch of almond extract to the whipped topping for a subtle, nutty note, but you can omit it if you prefer. A quick note about whipped topping: some people strongly prefer real whipped cream while others choose store-bought whipped topping (Cool Whip). Either works well in this recipe, so use whichever fits your taste and time. My family usually opts for Cool Whip because it saves a step, though I’ll sometimes whip fresh cream when I have the time.
This cake is quick, attractive, and delicious. It also looks lovely when sliced, making it a great choice for holiday gatherings or any casual get-together. If you need a fast, festive dessert, give this Strawberry Jello Poke Cake a try.
- 1 box white cake mix and the ingredients called for on the box
- 1 cup boiling water
- 1 (3 oz) packet strawberry gelatin
- 1 cup cold water
- Topping
- 8 oz cool whip, thawed (or your preferred whipped topping)
- 1/4 cup powdered sugar
- 1/4 teaspoon almond extract (optional)
- Sliced fresh strawberries for garnish
- Prepare and bake the cake according to the box directions in a 9×13-inch pan. Allow it to cool for about 15 minutes.
- While the cake cools, bring 1 cup of water to a boil in a medium saucepan over medium heat.
- Stir the strawberry gelatin into the boiling water until fully dissolved, then add 1 cup cold water and stir to combine.
- Use a fork to poke holes evenly across the top of the warm cake. Pour the prepared gelatin mixture slowly over the cake so it soaks into the holes.
- Cover the pan and refrigerate for at least 3 hours to allow the gelatin to set and the flavors to meld.
- In a medium bowl, combine the thawed cool whip, powdered sugar, and almond extract (if using). Mix until smooth and spread evenly over the chilled cake.
- Arrange sliced strawberries on top of the whipped topping as desired.
- Keep the cake covered and refrigerated for at least one hour before serving. Store leftovers in the refrigerator.
Enjoy!