Strawberry Poke Cake – a classic poke cake with white cake, strawberry jello, whipped cream and lots of fresh strawberries!
Have you ever tried poke cake before? This Oreo Poke Cake is one of my favorites, but then again I am the definitely of a chocoholic. This strawberry poke cake was made 100% with my husband in mind.
One of his favorite desserts in the summer is Strawberry Shortcake. That has been a staple since he was a kid and is always made with the most fresh strawberries that you can find!
Let’s start with some of the basics.
What is a Poke Cake
It is pretty much like it sounds, it is a hole that you poke holes in. It is not a layer cake, it is a cake that is baked in a 13×9 inch pan. Once the cake is baked, you poke holes across the top of the cake and then a liquid is poured into the holes. It can be sweetened condensed milk, hot fudge, caramel, pudding or in this case jello! They are usually topped with some kind of whipped cream for the “frosting”
How to Poke Holes in Cake
You can use a fork or toothpick for smaller holes if that is what you have. I like to use the handle of a wooden spoon to poke the holes. You want them spaced and inch or two apart so there is place for the filling to go. You also don’t want to poke all the way down to the bottom of the cake, just about half way through the cake works.
Does a Jello Poke Cake Need to be Refrigerated
Yes, most poke cakes need to be refrigerated whether they are covered in pudding or jello. And if you are topping it with whipped cream then it definitely should be stored in the fridge.
This strawberry poke cake uses jello as the filling for the cake. And how you make a jello poke cake is pretty much the same as any poke cake. The jello does get dissolved in hot water and then cold water is added, but you immediately pour it over the cake. You don’t want to let the jello set up in the fridge or it will not spread and fill the holes of the cake.
For the topping you can have your choice of making homemade whipped cream or using whipped topping. Don’t get me wrong, I enjoy Cool Whip and will not judge anyone who uses it. No Bake Kool Aid pie calls for it, along with plenty other recipes around here. But for this poke cake, I like to put in the extra effort to make fresh whipped cream.
How to Make Strawberry Poke Cake
- Make a white cake according to the box directions. Whatever cake and brand you like, just follow the box and bake in a 13×9 inch pan.
- Remove the cake from the oven and let cook for 5-10 minutes before poking holes in the top. Use the back of a wooden spoon and poke holes every 1-2 inches across the top of the cake.
- Dissolve the packet of jello into a cup of boiling water.
- Mix a cup of ice cold water into the jello and immediately pour over the cake. Make sure to pour evenly over the cake, so you get a little mixture in all of the holes.
- Let the cake set in the fridge for 3-4 hours for the jello to set up.
- Top with whipped cream and fresh strawberries.
This cake is such a great dessert to serve this summer. It is light and airy and takes advantage of the fresh berries. These Strawberry Crumb Bars are one of my favorite strawberries desserts to make.
So pick up lots of extra berries from the store or farmers market, because there are so many great treats to make! If you want to stick with creamy desserts these Strawberry Cream Squares get rave reviews every time I make them.
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Strawberry Poke Cake
Ingredients
- 1 box white cake mix, and ingredients called for on the box
- 1 (3 oz) package strawberry jello mix
- 2 cups water, divided
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 tsp vanilla extract
- 2 cups fresh strawberries, chopped
Instructions
- Preheat oven to 350 degrees.
- Bake cake according to the package directions in a 13x9 inch pan.
- Remove from oven and let cook for 5-10 minutes.
- Using the back of a wooden spoon poke holes ever 1-2 inches across the top of the cake.
- Bring 1 cup of water to a boil. Add jello mix and stir until dissolved.
- Add 1 cup of ice water and mix until well blended. Pour over cake. Place in fridge for 4 hours to set up.
- Meanwhile, in a stand mixer beat heavy cream on high until you have soft peaks.
- Add powdered sugar and vanilla extra and beat until sift peaks.
- Spread evenly over the cake and top with chopped strawberries.
- Serve immediately or store in the fridge until ready to serve.
Notes
In place of the homemade whipped cream you can top with 1 (8oz) container of Cool Whip
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Nutrition Information
Yield
16Serving Size
1Amount Per ServingCalories 101 Total Fat 6g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 2g Cholesterol 17mg Sodium 45mg Carbohydrates 11g Fiber 0g Sugar 9g Protein 1g
Erin S
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Shannon Graham says
What an easy cake to make! A delicious dessert that’s perfect for summer!
Steph says
This was so good, our whole family sat around the table and just ate it straight out of the pan!
Sara Welch says
Such a light and fluffy dessert for summer! Was just what I was needed to calm my sweet tooth!
Beth Pierce says
This will be perfect for my nieces baby shower next weekend! So light and easy, too!
Jade Manning says
This Dish looks This looks perfect for my sweet tooth!