Strawberry Poke Cake (Jell-O Cake)

INGREDIENTS

For the cake

• 16 tbsp (2 sticks) unsalted butter room temperature
• 1 ½ cups granulated sugar
• 3 large eggs
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 2 tsp baking powder
• 1 ½ tsp kosher salt
• 1 ¼ cups buttermilk

Jell-O

• 1 (3oz) pkg strawberry gelatin
• 1 cup boiling water
• 1 cup cold/ice water

For the topping

• 2 cups heavy cream
• ¼ cup powdered sugar
• 2 tbsp Greek yogurt (or sour cream)
• 1 tsp vanilla extract
• 2 cups sliced strawberries

DIRECTIONS

1. Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with nonstick baking spray and set it aside.
2. Prepare the wet ingredients. In the bowl of an electric mixer, combine the butter and sugar. Mix on medium until it is light and fluffy, 3-5 minutes. With the mixer on medium-low, add the eggs, one at a time, allowing each to incorporate, followed by the vanilla extract.
3. Add the dry ingredients. Add the flour, baking powder, and salt. Turn the mixer on medium-low and slowly add the buttermilk until everything is just incorporated. Do not overmix; a few dry streaks are okay. Remove the bowl from the mixer and fold the batter a few times with a spatula. Pour into the prepared baking dish.
4. Bake the cake. Bake in the preheated 350°F oven until a skewer inserted in the middle comes out clean, 35-45 minutes. Remove from the oven and cool for 20 minutes. Once the cake is slightly cooled, use a large skewer to poke holes all over the cake. Insert the skewer all the way to the bottom of the pan.
5. While the cake is baking, prepare the gelatin according to the package instructions. Set aside to cool to room temperature, 20-30 minutes. Then, slowly and evenly pour the prepared gelatin over the cake with the poked holes. Refrigerate until fully chilled, 2-3 hours.
6. Once the cake is chilled, prepare the topping. In a large bowl, whip the heavy cream, powdered sugar, Greek yogurt, and vanilla extract until it reaches stiff peaks. Spread the whipped cream over the cake. Refrigerate for at least 1 hour or overnight. Before serving, top with sliced strawberries.

NOTES

Cake Shortcut: You could speed up the process by making a boxed cake and follow the directions on the box instead of making it from scratch.

Serving: Chill for at least 1 hour after frosting for the best texture. Slice into 15 or more pieces, as this cake is sweet!

Storage: Keep leftovers in an airtight container in the fridge for 5–7 days. Great for making ahead!