Strawberry Poke Cake Recipe
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This Strawberry Poke Cake was the first poke cake I ever made, and it’s still the one I come back to again and again. Over the years, I’ve made it for birthdays, potlucks, summer cookouts, and just because. It’s always a hit. It’s light, fluffy, and so simple to throw together, which makes it perfect for busy days. What sets my version apart is the thick, creamy layer of Cool Whip on top that takes it to the next level. It looks beautiful, tastes even better, and turns out perfectly every single time.
Why My Strawberry Jello Poke Cake is the Best
- Tested and Loved – This was the first poke cake I ever made, and it’s become a go-to recipe I’ve made countless times for birthdays, holidays, and casual get-togethers.
- Foolproof and Crowd-Pleasing – It’s incredibly easy to make, turns out perfect every time, and never fails to impress a crowd.
- Extra Creamy Topping – A thick, generous layer of Cool Whip on top makes this version extra light, creamy, and irresistible.
Why Is It Called Poke Cake?
This cake recipe is called a poke cake because you actually poke holes in the cake so the gelatin can soak deep into the cake.
You can use a fork and poke small holes, which is what a lot of people do and what we used for this recipe, but I’ve also used the back end of a wooden spoon.
Strawberry Poke Cake Recipe ingredients
Below is a list of the ingredients you’ll need to make this recipe. Scroll down to the full recipe card for the specific amounts.
- White cake mix and ingredients – 1 box white cake mix plus water, oil and egg whites called for on cake mix box
- Water – you’ll need 1 1/2 cups total. One cup will need to be boiled, while a 1/2 cup will be cool water
- Jell-O gelatin – strawberry is what we used, but you can pick any flavor gelatin
- Whipped topping – use any brand of whipped topping
- Strawberries – these are for garnish only, so just grab a few and slice for the top of the cake
How to Make Strawberry Poke Cake
Here are my step-by-step instructions so you can make this recipe with ease. For the full, printable recipe with amounts and temperatures, scroll down to the recipe card below.
I love how simple this recipe is. My daughter (11) makes this cake and it looks so fancy!
- Spray a 9 x 13 baking dish with cooking spray and set aside.
- In large bowl, beat the cake mix, water, oil and egg whites with electric mixer until combined. (Follow the instructions on the box.)
- Pour cake mixture into your baking pan and cook for length on package (probably about 25-30 minutes) or until toothpick inserted in center comes out clean.
- Cool the cake on the counter. Keep it in the baking dish.
- While the cake is cooling, boil 1 cup of water and mix the strawberry Jell-O package in water until dissolved and then add ½ cup cold water.
- Using tongs of a fork, poke holes in cake, about every ½ inch. You can also use the back of a wooden spoon if you want larger holes.
- Pour dissolved strawberry gelatin over top of cake. Let cool completely, about 1 hour.
- Spread Cool Whip over top of cake. Garnish slices with fresh strawberries.
- Poke while warm – Use the handle of a wooden spoon to poke holes in the cake while it’s still warm. This helps the filling soak in more evenly.
- Let it chill – After adding the filling, refrigerate the cake for at least 2 hours (before frosting) so the flavors can set and the texture firms up.
- Don’t skimp on topping – A thick layer of whipped topping adds creaminess and makes the finished cake look polished and party-ready.
Can I Use Homemade Whipped Cream for the Frosting?
If you are going to eat the entire cake the same day, you can certainly use your homemade whipped cream. If you do this, I would frost the cake just before serving.
If you feel you are going to need to refrigerate the cake and eat some later, I would stick with the store-bought whipped topping, like Cool Whip. It tends to retain its shape longer than homemade whipped cream. You can also make your own stabilized whipped cream with this recipe.
Storage Instructions
- Refrigerate – tightly cover it with plastic wrap or foil and refrigerate it. Consume the cake within 2-3 days to maintain its freshness and prevent the Jello layer from making it soggy.
- Freeze – I don’t recommend freezing this cake.
Strawberry Jello Poke Cake Recipe FAQs
There are two main ways to poke holes in a poke cake. I like to use the end of a wooden spoon to make large holes throughout the cake. Another method is to use the tines of a fork and poke smaller holes throughout the cake. Both work well.
You should poke holes in a poke cake when it is hot or warm, typically right after it comes out of the oven. Poking the holes while the cake is hot allows the jello liquid to be absorbed effectively, infusing the cake with flavor and moisture. Once the holes are poked, the cake is usually left to cool before adding any toppings or frosting.
More Easy Poke Cake Recipes
You can follow the same instructions, but swap out the flavors to get an entire new poke cake. Here are some of my other favorite poke cakes:
- Lime Poke Cake
- Cherry Poke Cake
- Orange Crush Poke Cake (yes, it’s made with the Orange soda!)
- Oreo Poke Cake
- Christmas Poke Cake
Strawberry Poke Cake Recipe with Jello
Ingredients
- 1 box white cake (plus, water, oil and egg whites called for on cake mix box)
- 1 cup water boiling
- 1/2 cup water cool
- 3.3 ounces strawberry gelatin 1 box
- 12 ounces container whipped topping like Cool Whip
- fresh strawberries for garnish
Instructions
- Heat oven to 350°F.
- Spray bottom of 9 x 13 pan with non-stick cooking spray.
- In large bowl, beat cake mix, water, oil and egg whites with electric mixer until combined. Pour cake mixture into baking pan and cook for length on package (probably about 25-30 minutes) or until toothpick inserted in center comes out clean.1 box white cake
- Remove cake from oven and let cool in baking dish.
- Boil 1 cup of water and mix gelatin package in water until dissolved. Add ½ cup cold water.1 cup water, 3.3 ounces strawberry gelatin, 1/2 cup water
- Using tongs of a fork, poke holes in cake, about every ½ inch.
- Pour dissolved strawberry gelatin over top of cake. Let cool completely, about 1 hour.
- Spread whipped topping over top of cake. Garnish slices with fresh strawberries.12 ounces container whipped topping, fresh strawberries
Nutrition
Did You Make This Recipe?
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