Easy Strawberry Poke Cake
This easy Strawberry Poke Cake features a moist white cake infused with strawberry Jello, topped with whipped cream and fresh strawberries. Perfect for any celebration or a simple treat, it’s a burst of flavor in every bite.
If you’re on the hunt for a dessert that’s both visually stunning and delectably delightful, look no further than the classic strawberry poke cake. This timeless treat is a favorite for many, and so perfect to serve for all of your celebrations.
Strawberry is just one flavor of a poke cake, this orange creamsicle poke cake is one of my favorites. Then there’s this lemon one, too. If you’re a chocolate mint lover, this grasshopper poke cake is a must-try. The flavors are nearly endless using flavored jello and a cake mix. Just another way to make a simple cake mix taste like you’ve made it from scratch.
Why You’ll Love This Recipe
Strawberry Poke Cake
Strawberry season is the best time to enjoy the fresh fruit and making an easy Strawberry Poke Cake will showcase those fresh berries. Poke cake recipes are so fun and a perfect summer dessert. Whether it’s for a family gathering, a festive holiday, or a casual potluck, this cake adds a pop of color to any table.
You don’t need to be a seasoned baker to make this recipe for strawberry poke cake. Its simplicity is part of its charm. With a few basic ingredients—a box of cake mix, strawberry Jell-O, and Cool Whip—you can create a show-stopping dessert. It’s perfect for those who want to impress without spending hours in the kitchen.
Can I make this cake ahead of time?
Since this cake will need to chill in the refrigerator for at least 4 hours before serving, it does need to be made ahead of time. You can easily make this cake the night before you need it.
Can I use a different cake mix?
Yes, for this cake using a vanilla cake mix or even a strawberry cake mix would be delicious.
How to store leftovers?
This cake does need to be stored in the refrigerator as the Cool Whip will start to lose texture and will become watery if left out too long. Leftovers will keep in the refrigerator for about a week. You can also freeze leftovers for up to 3 months.
Time-Saving Tips and Variations
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- This recipe will work with any cake mix as long as you are following the box directions to bake it.
- You’re not limited to strawberry jello. Cherry jello is also very tasty in this recipe. In fact, any flavor of jello is good.
- Substitute the jello for pudding if you prefer a non-fruit flavored poke cake.
- Before frosting, spread a thin layer of strawberry pie filling over the cake for even more strawberry flavor.
- Do you have to use a box cake mix? No, you can make a homemade cake to use.
- Use your favorite frosting in place of the whipped topping or make your own whipped cream.
- Instead of garnishing the cake with strawberries, add some colorful sprinkles.
- Using the handle of a wooden spoon or a knife-sharpening rod to poke the holes in the cake.
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🥣Equipment
- 13 x 9-inch baking pan
- large mixing bowl
- small mixing bowl
- measuring cups and spoons
- wooden spoon
- electric hand-held mixer
📃Ingredients
- 1 box 18.25 oz White Cake Mix, prepared with ingredients.
- 1 box 3oz JELL-O Strawberry gelatin mix
- 1 cup water boiling
- 8-ounces Cool Whip, thawed
Directions
In a large bowl, mix the ingredients for the cake according to the directions on the cake mix box. Bake as directed for a 13×9 inch baking pan. Cool completely. Using the end of a wooden spoon, poke holes all over the cooled cake.
In a small bowl, mix gelatin with boiling water until dissolved. Pour gelatin over the cake slowly, allowing it to fill the holes in the cake.
Frost with Cool Whip and add your desired topping. I used strawberries cut in half. Refrigerate for at least 4 hours, or overnight.
Printable Recipe Card
Strawberry Poke Cake
Equipment
- hamdheld electric mixer
Materials
- 1 box White Cake Mix, prepared with ingredients as directed on back of package.
- 1 box (3 ounces) strawberry jello
- 1 cup boiling water
- 8 ounces Cool Whip, thawed
- fresh strawberries for garnish
Instructions
- In a large bowl, mix the ingredients for the cake according to the directions on the cake mix box. Bake as directed for a 13×9 inch baking pan. Cool completely. Using the end of a wooden spoon, poke holes all over the cooled cake.
- In a small bowl, mix gelatin with boiling water until dissolved. Pour gelatin over the cake slowly, allowing it to fill the holes in the cake. Frost with Cool Whip and add your desired topping. I used strawberries cut in half. Refrigerate for at least 4 hours, or overnight.
Notes
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Enjoy!
