Strawberry Shortcake Poke Cake Recipe

White cake mix: A pre-packaged mix that forms the base of the cake, providing a light and fluffy texture.

Strawberry gelatin: Adds a burst of strawberry flavor and a beautiful red color to the cake.

Boiling water: Used to dissolve the strawberry gelatin.

Cold water: Helps to cool down the gelatin mixture before pouring it over the cake.

Instant vanilla pudding mix: Creates a creamy layer that complements the strawberry flavor.

Milk: Mixed with the pudding mix to create a smooth and thick consistency.

Whipped topping: Adds a light and airy layer on top of the pudding.

Sliced strawberries: Fresh strawberries that add a final touch of flavor and decoration.

To ensure the strawberry gelatin mixture is evenly distributed throughout the cake, use a fork to poke holes that are about 1 inch apart. This allows the gelatin to seep into the cake more effectively, creating a moist and flavorful dessert. When spreading the pudding layer, use a spatula to achieve a smooth and even surface, which will make it easier to spread the whipped topping and arrange the sliced strawberries neatly on top.

• white cake mix - Substitute with yellow cake mix: Yellow cake mix can provide a similar texture and flavor, though it will have a slightly richer taste due to the inclusion of egg yolks.

• strawberry gelatin - Substitute with raspberry gelatin: Raspberry gelatin offers a similar fruity flavor and vibrant color, making it a good alternative if strawberry gelatin is unavailable.

• boiling water - Substitute with hot fruit juice: Using hot fruit juice like apple or white grape juice can add an extra layer of flavor to the gelatin mixture.

• cold water - Substitute with cold fruit juice: Cold fruit juice can enhance the flavor profile of the gelatin, complementing the fruitiness of the cake.

• instant vanilla pudding mix - Substitute with instant cheesecake pudding mix: Cheesecake pudding mix can add a creamy, tangy flavor that pairs well with the strawberries.

• milk - Substitute with almond milk: Almond milk can be used for a dairy-free option, providing a slightly nutty flavor that complements the other ingredients.

• whipped topping - Substitute with whipped cream: Freshly whipped cream can be used for a richer, more natural topping, though it should be stabilized if the cake will be stored for a while.

• sliced strawberries - Substitute with sliced raspberries: Sliced raspberries can provide a similar texture and a slightly different but still complementary flavor to the cake.

• Allow the cake to cool completely before storing. This prevents condensation from forming, which can make the cake soggy.

• Cover the cake tightly with plastic wrap or aluminum foil. This helps to keep the cake moist and prevents it from absorbing any odors from the refrigerator.

• Store the cake in the refrigerator for up to 3 days. The whipped topping and pudding layers need to be kept cold to maintain their texture and flavor.

• For longer storage, freeze the cake. First, place the cake in the freezer uncovered for about 1 hour. This will firm up the whipped topping and pudding layers.

• Once the cake is firm, wrap it tightly in plastic wrap and then in aluminum foil. This double layer of protection helps to prevent freezer burn.

• Label the wrapped cake with the date so you know how long it has been stored. The cake can be frozen for up to 2 months.

• When ready to serve, thaw the cake in the refrigerator overnight. This slow thawing process helps to maintain the cake's texture and flavor.

• Before serving, check the cake for any signs of freezer burn or changes in texture. If the whipped topping or pudding layers appear watery or grainy, it may be best to make a fresh batch.

• Preheat your oven to 300°F (150°C). Place the strawberry shortcake poke cake in an oven-safe dish and cover it with aluminum foil to prevent it from drying out. Heat for about 15-20 minutes or until warmed through.

• For a quicker method, use the microwave. Place a slice of the cake on a microwave-safe plate. Cover it with a microwave-safe cover or another plate to retain moisture. Heat on medium power for 30-45 seconds. Check the temperature and heat in additional 10-second intervals if needed.

• If you prefer a more even reheating, use a double boiler. Place the cake in a heatproof dish and set it over a pot of simmering water. Cover the dish and let it steam gently for about 10 minutes, checking occasionally.

• For a unique twist, try reheating individual slices in a toaster oven. Set the toaster oven to 300°F (150°C) and place the cake on a piece of parchment paper. Heat for 5-7 minutes, keeping an eye on it to avoid over-browning.

• If you have an air fryer, preheat it to 300°F (150°C). Place the cake in the basket and heat for 3-5 minutes. This method can give a slightly crispy edge while keeping the inside moist.

• For those who enjoy a cold dessert, simply let the cake sit at room temperature for about 15-20 minutes before serving. This will take the chill off without altering the texture too much.

• Oven: Used to bake the white cake mix according to the package instructions.

• Mixing bowl: Essential for mixing the cake batter, strawberry gelatin, and pudding mix.

• Fork: Utilized to poke holes all over the cake to allow the gelatin mixture to seep in.

• Whisk: Handy for whisking together the pudding mix and milk until smooth.

• Measuring cup: Necessary for measuring the boiling water, cold water, and milk accurately.

• Spatula: Useful for spreading the pudding and whipped topping evenly over the cake.

• Refrigerator: Needed to chill the cake after pouring the gelatin mixture and before serving.

• Knife: Used for slicing the strawberries to top the cake.

• Cutting board: Provides a safe surface for slicing the strawberries.

Use pre-sliced strawberries: Save time by buying pre-sliced strawberries from the store instead of slicing them yourself.

Instant pudding mix: Opt for instant vanilla pudding mix to cut down on preparation time.

Boil water in advance: Boil the water for the gelatin while the cake is baking to streamline the process.

Chill in the freezer: Speed up the cooling process by placing the cake in the freezer for 15 minutes instead of refrigerating for an hour.

Ready-made whipped topping: Use thawed whipped topping from the store to avoid making it from scratch.