Poke Cake Recipe with Strawberry for 12 Servings

Instructions:

1. Preheat your oven to 350°F (180°C). In a large bowl, combine the cake mix, 1 cup water, 0.5 cup oil, 3 eggs, and vanilla. Whisk for about 2 minutes until the batter is smooth and pale. Pour into your greased 9x13 pan.
2. Bake for 30 minutes until a toothpick comes out clean and the edges pull away. You are looking for a light golden hue on the surface, but don't overbake, or the sponge will become too dense to absorb the liquid.
3. Let the cake cool for exactly 10 minutes on a wire rack. Use the handle of a wooden spoon to poke holes across the entire surface, spacing them about an inch apart. Note: Go about three quarters of the way down, not all the way to the bottom.
4. Whisk the 3 oz strawberry gelatin into 1 cup boiling water until the crystals completely disappear. Carefully pour this liquid over the cake, making sure to target the holes. The liquid will vanish into the sponge almost instantly.
5. Cover the pan and slide it into the fridge for at least 2 hours. This is non negotiable! The gelatin needs to set, and the cake needs to be cold before you even think about the topping.
6. In a medium bowl, whisk 0.5 cup cold milk with the instant vanilla pudding mix for 1 minute. Let it sit for a moment to thicken, then gently fold in the 8 oz thawed whipped topping. The mixture should look like a thick, fluffy cloud.
7. Smooth the pudding mixture over the cold cake using an offset spatula. Ensure you cover the edges to seal in the moisture. The topping should be about half an inch thick across the entire surface.
8. Hull and slice your 1 lb fresh strawberries. Arrange them in overlapping rows or a random pattern across the top. Press them gently into the cream so they don't slide off when you slice the cake.