STRAWBERRY SHORTCAKE POKE CAKE

1 box white cake mix
Ingredients needed to prepare the cake (typically eggs, oil, and water as listed on the box)

Bake the Cake:
- Preheat your oven to 350°F (175°C) and prepare a 9×13 inch baking dish by greasing it lightly.
- Prepare the white cake mix according to the package instructions. Pour the batter into the prepared baking dish and bake as directed on the box.
- Once baked, remove the cake from the oven and allow it to cool for about 15 minutes.
Prepare the Filling:
- In a medium bowl, dissolve the strawberry gelatin mix in 1 cup of boiling water, stirring until completely dissolved.
- Add the 1/2 cup of cold water to the gelatin mixture and stir to combine.
Poke the Cake:
- Using the handle of a wooden spoon or a similar tool, poke holes all over the cooled cake, spacing them about 1 inch apart.
- Pour the prepared gelatin mixture evenly over the cake, making sure it seeps into the holes. The cake will absorb the gelatin mixture, creating the “poke” effect.
- Cover the cake and refrigerate for at least 2 hours to allow the gelatin to set.
Prepare the Topping:
- In a large bowl, whisk together the instant vanilla pudding mix and cold milk until the pudding begins to thicken.
- Gently fold in the thawed whipped topping until well combined.
Assemble the Cake:
- Spread the pudding and whipped topping mixture evenly over the chilled cake.
- Arrange the sliced strawberries on top of the cake.
Serve:
- Keep the cake refrigerated until ready to serve. Cut into squares and enjoy!

For an extra touch, you can drizzle some strawberry sauce or puree over the top before serving.
If you prefer a homemade cake, you can bake a white or vanilla cake from scratch instead of using a boxed mix.
Make sure the cake is well chilled before serving for the best texture and flavor.

Enjoy your Strawberry Shortcake Poke Cake! 🍓🍓