Strawberries will be in season in a few weeks, and there won’t be a better time to make this Strawberries and Cream Poke Cake. It’s really easy, all you have to do is bake, poke holes, mix and pour the jello mixture over the cake.  Simple!!! Then cover and place in the refrigerator for 3 hours. Meanwhile, cut the strawberries and sweeten a little bit. Once you make the cool-whip topping spread on the cake; put strawberries on top. Now wasn’t that easy!! Thanks to Six Sisters’ Stuff for making this tasty cake.

Here is what you’ll need to make Strawberries and Cream Poke Cake:

1 (15.25 oz) boxed white cake mix
1 cup boiling water
1 (3 oz) box strawberry flavored Jell-o
1/2 cup cold water

1 (8 oz) tub Cool-Whip non-dairy whipped topping
1 (8 oz) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla

1 pound strawberries, diced

Usually, when it comes to strawberry cakes, its often used as a frosting/filling or a topping. Now with this cake, strawberry flavor permeates throughout the ENTIRE cake, and I couldn’t be happier! For the full instructions, head over to now. Enjoy!