No Bake Strawberry Jello Poke Cake
This impressive dessert requires no oven and minimal effort. A store-bought angel food cake is soaked with strawberry gelatin and topped with whipped cream for a refreshing, nostalgic treat perfect for any occasion.
- Prep Time: 15min
- Cook Time: 0min
- Total Time: 4h 15min
- Yield: 1 cake 1x
- Category: dessert
- Method: no bake
- Cuisine: American
Ingredients
Scale
- 1 (10-12 inch) store-bought angel food cake
- 1 (3 oz) box strawberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 (8 oz) container frozen whipped topping, thawed
- Fresh strawberries, for garnish (optional)
Instructions
- Place the angel food cake on a serving plate. Use the handle of a wooden spoon to poke holes all over the top, spaced about 1 inch apart and going 3/4 of the way down.
- In a heatproof bowl, whisk the strawberry gelatin powder with the boiling water for 2 minutes until fully dissolved. Stir in the cold water.
- Slowly pour the warm liquid gelatin over the poked cake, aiming to fill the holes first, then letting the rest drizzle over the top.
- Cover the cake loosely with plastic wrap and refrigerate for at least 4 hours, or overnight, until the gelatin is fully set.
- Just before serving, spread the thawed whipped topping evenly over the top of the cake. Garnish with fresh strawberries if desired. Slice and serve cold.
Notes
Ensure gelatin is warm, not hot or cold, when pouring. Do not frost until fully chilled. Cake can be made a day ahead. For a dairy-free version, use coconut whipped topping.
Nutrition
- Serving Size: 10
- Calories: 180
- Sugar: 28
- Sodium: 300
- Fat: 2
- Saturated Fat: 1
- Unsaturated Fat: 1
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 0
- Protein: 3
- Cholesterol: 0