Strawberry Shortcake Poke Cake

Ingredients

• 1 yellow or white cake mix (Prepare according to the directions on the box; baked in a 13 × 9-inch pan.)
• 1 cup water (Boiling water for dissolving the gelatin.)
• 1 packet strawberry gelatin (Use one packet; dissolve fully in the boiling water.)
• 0.5 cup water (Cold water added after the gelatin dissolves.)
• 1 tub whipped topping (The transcript specifically mentions Cool Whip; allow it to thaw sufficiently for spreading.)
• 1.5 cup strawberries (Diced.)
• Nilla wafers (Use however many desired; the creator used an unspecified amount, crushed in a baggie.)

Steps

1. 1

   Prepare either a yellow or white cake mix according to the directions on the box. Bake the cake in a 13 × 9-inch pan.

2. 2

   Let the baked cake cool for at least 15 minutes.

3. 3

   Using a wooden spatula, poke holes across the entire cake.

4. 4

   Place 1 cup of water in a pot and bring it to a boil.

5. 5

   Add one packet of strawberry gelatin to the boiling water and stir until the gelatin has fully dissolved.

6. 6

   Add ½ cup cold water to the dissolved gelatin and mix well.

7. 7

   Gently pour the gelatin mixture over the cake, aiming for the holes and distributing it around the entire surface.

8. 8

   Refrigerate the cake for 2 hours.

9. 9

   Spread one tub of thawed whipped topping evenly over the chilled cake.

10. 10

    Spread approximately 1½ cups of diced strawberries across the whipped topping.

11. 11

    Place the desired amount of Nilla wafers in a baggie, close it, and crush the cookies into crumbs.

12. 12

    Sprinkle the crushed Nilla wafers over the strawberries and whipped topping.

13. 13

    Cut the cake, serve it on plates, and enjoy.

Notes

The cake-mix baking time and any additional ingredients required by the package directions were not provided in the source. The amount of Nilla wafers was left to preference and was not specified.

Nutrition per serving

• dessert
• cake
• strawberry
• poke cake
• no-fuss
• refrigerated
• American
• potluck