could i make thise recipe with chocolate cake?
You could definitely make these with chocolate. We prefer the lighter taste with this one, and the look of it, is absolutely stunning with the white cake mix, so you can see the colors a little better.
If you use chocolate cake mix, Devil’s Food would probably be the best flavor to use.
We do definitely recommend the fresh strawberry garnish on top. It adds the perfect refreshment and touch to the cake, no matter what flavor you end up making.
could i make this cake the night before?
You could make this cake the night before. It serves best when cold, so we definitely recommend refrigerating it.
If you don’t, it will become a little soggy, and lose it’s yummy texture.
We don’t recommend making it more than 24 hours in advance. We also recommend adding the whipped cream and strawberry slices, right before serving, and not in advance.
We also recommend covering it with a lid or foil, in the fridge, to avoid any drying out, or other smells getting in.
Cakes are very absorbent in the fridge, so always be sure to keep it covered.
It is so yummy and easy to make. I know you will love this simple and delicious poke cake recipe.
watch how to make another light and refreshing strawberry dish, here:
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This Strawberry Jello Fluff Salad, is so light and delicious. Watch how to make it, here:
looking for more strawberry recipes? here are a few of our favorite:
Homemade Strawberry Milkshake
Layered Strawberry JellO Salad
Skinny Frozen Strawberry Bites
Skillet Strawberry Crumble
Strawberry Shortcake Shish Kabobs
Serves: 15
3 hr, 45 Prep Time
30 minCook Time
4 hr, 15 Total Time
Save RecipeIngredients
- 1 (15.25 oz) boxed white cake mix
- 1 cup boiling water
- 1 (3 oz) box strawberry flavored Jell-o
- 1/2 cup cold water
- 1 (8 oz) tub Cool-Whip non-dairy whipped topping
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 pound strawberries, diced
Instructions
- Make cake as directed on the back of the box for a 9x13" pan.
- Let the cake cool for 20 minutes and "poke" the cake with a large fork (I space my pokes about 1/2" apart and do it until the entire surface of the cake is covered).
- Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
- Cover the cake with plastic wrap and refrigerate for three hours.
- Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth (I have found that it's easiest to use an electric mixer, but you don't have to). Spread on top of cake.
- Top with strawberries and keep in the fridge until ready to serve.
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