Description

A quick and easy summer dessert featuring a moist yellow cake soaked with strawberry gelatin and topped with a creamy cream cheese and whipped cream mixture. Perfect for casual get-togethers and bursting with fresh strawberry flavor.

Ingredients

Scale

1 box yellow cake mix (about 15.25 oz / 432 g)
3 large eggs, room temperature
1/3 cup vegetable oil (80 ml)
1 cup water (240 ml)
1 (10 oz / 283 g) package frozen strawberries, thawed and drained (or fresh diced strawberries)
1 (3 oz / 85 g) package strawberry gelatin mix
1 (8 oz / 227 g) package cream cheese, softened
1 cup cold heavy whipping cream (240 ml)
1 cup powdered sugar (120 g), sifted
1 teaspoon vanilla extract
Optional garnishes: fresh strawberries sliced, mint leaves

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan lightly with butter or non-stick spray.
In a medium bowl, combine the yellow cake mix, eggs, vegetable oil, and water. Beat with an electric mixer on medium speed for 2 minutes until smooth. Pour into the prepared pan and spread evenly.
Bake for 30-35 minutes until a toothpick inserted in the center comes out clean. Remove from oven and let cool for 10 minutes until warm but not hot.
Using a toothpick or skewer, poke holes all over the surface of the cake about 1 inch apart.
In a small bowl, mix the thawed strawberries with the dry strawberry gelatin powder. Stir well until gelatin dissolves and berries are coated.
Pour the strawberry mixture evenly over the poked cake, letting it seep into the holes. Spread gently if needed.
Place the cake in the fridge for at least 2 hours to allow the gelatin to set and flavors to meld.
In a large bowl, beat the softened cream cheese until smooth using an electric mixer. Add powdered sugar and vanilla extract, mixing until combined.
In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
Spread the creamy topping evenly over the chilled cake. Garnish with sliced fresh strawberries and mint leaves if desired.
Return the cake to the fridge for another hour before serving to let the topping firm up and flavors marry.

Notes

Use firm, ripe strawberries for best flavor. Chilling the cake after pouring the strawberry mixture is key for juicy texture. Soften cream cheese at room temperature for 30 minutes before mixing to avoid lumps. Cold equipment helps whip cream faster. For dairy-free or gluten-free options, substitute ingredients accordingly.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12th of c
Calories: 320
Sugar: 25
Sodium: 300
Fat: 18
Saturated Fat: 10
Carbohydrates: 38
Fiber: 3
Protein: 4

Keywords: strawberry shortcake, poke cake, summer dessert, creamy cake, easy dessert, strawberry gelatin, cream cheese topping