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That classic spring treat - strawberry shortcake - takes on a wonderful new twist with this recipe. Strawberry gelatin and strawberries liven up each pretty slice of this lovely layered cake that's made from a convenient boxed mix. -Mary Jo Griggs, West Bend, Wisconsin
This recipe is:
Contest Winning
Nutritional Facts 1 serving (1 piece) equals 376 calories, 14 g fat (7 g saturated fat), 35 mg cholesterol, 301 mg sodium, 56 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Strawberry Poke Cake in Taste of Home April/May 2002, p27
Unmolding Gelatin CakeWhen I have trouble unmolding my favorite gelatin cake, I turn it over onto a serving platter and drape the mold with a hot damp towel for a minute. This loosens the gelatin and it comes right out. —Alice Debus, Colville, Washington
When I have trouble unmolding my favorite gelatin cake, I turn it over onto a serving platter and drape the mold with a hot damp towel for a minute. This loosens the gelatin and it comes right out. —Alice Debus, Colville, Washington
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 20, 2012 by AP13
To leahrusshome: Can you share your recipe for strawberry pudding? I didn't see a mix for this on the grocer's shelf today.Thank you.
To leahrusshome: Can you share your recipe for strawberry pudding? I didn't see a mix for this on the grocer's shelf today.
Thank you.
Reviewed on May. 20, 2012 by sosa
I did not make this yet, I will make it for either Memorial Day or the 4th of July. I am going to use blueberry sugar-free jello on one layer and cherry in the other. Ice with cool whip and I will have red, white and blue. I am using suger-free jello because my granddaughter is a diabitic. I will let you know how this turns out.
Reviewed on May. 20, 2012 by administrator
This turned out to be gorgeous - I took leahrusshomes suggestion of strawberry pudding on board and it was utterly sublime. I'll never miss wimbledon if this is how we get to eat strawberries in America!
Reviewed on May. 20, 2012 by Ohio46
I am surprised to see this cake featured as it has been around since Tag was a pup. Should be filed under vintage instead of touting it as something exciting.
Reviewed on May. 20, 2012 by leahrusshome
We've been making this recipe (or a version of it) for many years. The one thing that we've added is, between the cake & the whipped topping, a layer of strawberry pudding.
Reviewed on May. 15, 2012 by cadamsorama
Absolutely a divine dessert. I did swap the oil in the cake for apple sauce and I used 3 egg whites in lieu of two whole eggs since it is a white cake.
Reviewed on Jul. 04, 2011 by kaitlyn'smommy
The cake was moist and refreshing. Will definitely make again
Reviewed on Apr. 03, 2011 by salsadelinda
It has become a tradition to make this cake every year for friends. People rave about this cake. It is very light and refreshing. Instead of using cool whip I use fresh heavy whipping cream which give the cake a special homeade taste!
Reviewed on Jun. 15, 2010 by Angelique177
This cake has quickly become a family favorite. My husband sometimes complains that some cakes are too dry. Because of the jello, this cake always comes out moist. It is easy to make and uses ingredients I usually always have on hand. I have substituted various kinds of jello and fruit filling. I have had great success with rasperry and orange.
Reviewed on May. 14, 2010 by lakemaas
I made this cake for a fundraiser to benefit our local Humane Society and received great reviews. Its fresh, light and refreshing.
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