Strawberries & Cream Poke Cake

Strawberries & Cream Poke Cake


  • 1 packet Strawberries & Cream Dip Mix
  • 1 cup cream cheese, softened
  • 1 cup sour cream
  • 1 (8 oz.) container Cool Whip® frozen whipped topping


  • 1 pkg. (18-1/4 oz.) white cake mix, prepared and baked to pkg. directions
  • 1 pkg. (3 oz.) Jell-O® strawberry gelatin
  • 1 cup boiling water
  • 1/2 cup cold water


Mix Strawberries & Cream Dip Mix with softened cream cheese and sour cream until well blended. Fold in frozen topping and place in refrigerator to chill. Prepare cake as  directed on package and bake in a 13x9-inch cake pan. Allow baked cake to cool for 15 minutes. Poke cake with fork every 1/2 to 1 inch. Dissolve  strawberry gelatin in boiling water, mix, add cold water and mix again. Slowly spoon gelatin  mixture over cake so the mixture soaks into the holes. Spread Strawberries & Cream topping mixture over entire top of cake. Chill 3 to 4 hours. Garnish with strawberry slices and serve.


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