Strawberry Cheesecake Poke Cake

1. Bake the Cake:
   • Preheat oven according to cake mix instructions.
   • Prepare and bake the white cake in a 9×13″ pan. Let cool for 15 minutes.
2. Poke & Pour:
   • Using the handle of a wooden spoon, poke holes all over the cake.
   • In a bowl, mix the Jell-O with 1 cup boiling water, stirring until dissolved. Add 1/2 cup cold water.
   • Slowly pour the Jell-O mixture over the cake, aiming for the holes.
   • Refrigerate the cake for at least 1 hour to allow the Jell-O to set.
3. Cream Cheese Layer:
   • Beat softened cream cheese until smooth.
   • Add powdered sugar and vanilla, beat until creamy.
   • Fold in whipped topping gently.
   • Spread this mixture evenly over the chilled cake.
4. Top It Off:
   • Sprinkle diced strawberries over the top.
   • Optional: Drizzle with strawberry syrup or glaze.
   • Garnish with crushed graham crackers for that cheesecake vibe.
5. Chill & Serve:
   • Chill the entire cake for another hour before serving.
   • Slice and enjoy cold!

🍰 Tips:

• Use strawberry cake mix instead of white for extra berry flavor.
• Want a homemade touch? Swap Jell-O for puréed fresh strawberries with sugar and lemon juice, thickened slightly.

Let me know if you want a printable version or a variation like a lemon or chocolate poke cake!