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This Strawberry Poke Cake—also known as Jello Cake—is a light, fruity dessert that’s perfect for summer! Moist white cake is infused with sweet strawberry Jello and topped with whipped cream and fresh berries for a cool, crowd-pleasing treat.
Poke cakes are one of the easiest and most fun desserts you can make—perfect for when you want something sweet, simple, and a little nostalgic. By poking holes into a freshly baked cake and pouring in a flavored Jello, every bite becomes extra moist and packed with flavor.
This Strawberry Poke Cake uses a strawberry Jello for the flavoring, but you really can mix it up and use whatever flavor you like! Just top with the appropriate fruit and you will have endless flavor possibilities.
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Vanilla Cake – this starts with a box cake mix that you bake according to the directions. You absolutely can make your own 13×9 white cake if you have a homemade recipe you like.
- Strawberry Jello
- Water
- Heavy Cream
- Powdered Sugar
- Vanilla Extract
- Fresh Strawberries – these really are optional, but I think they make the cake come together and are a great way to let people know the flavor to expect.
How To Make Strawberry Poke Cake
- Bake 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.
- Poke Holes. 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.
- Jello. 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.
- Chill. Let the cake set in the fridge for 3-4 hours for the jello to set up.
- Topping. Once the cake has cooled you can make the fresh whipped cream by beating the heavy cream to soft peaks. Add in the powdered sugar and vanilla and beat to stiff peaks. Top the cake with whipped cream and fresh strawberries.
Recipe Tips & Suggestions
- Poking Holes. 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.
- Topping. If you don’t want to make your own whipped cream you can use an 8 oz container of whipped topping.
- Jello. The jello does get dissolved in hot water and then cold water is added. It is immediately poured it over the cake. You don’t want to let the Jello set up in the fridge like the box directs, so do not make it ahead of time.
- Cake. Traditionally poke cakes are made with a box cake mix, but you can absolutely use any homemade cake recipe that you like. It just needs to be baked in a 13×9 inch pan.
Storage
Store this jello cake in covered and in the fridge. Because of the whipped topping it will need to be refrigerated. It will last for about 4 days.
This jello 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 this Strawberry Lush get rave reviews every time I make them.
More Fun Dessert Recipes
Strawberry Poke Cake
Ingredients
- 1 (15.25 oz) box white cake mix, and ingredients called for on the box
- 3 oz strawberry jello mix
- 2 cups water, divided
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 cups fresh strawberries, chopped
Instructions
- Preheat oven to 350º F.
- Bake cake according to the package directions in a 13×9 inch pan.1 (15.25 oz) box white cake mix
- 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.2 cups water, 3 oz strawberry jello mix
- 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.1 cup heavy whipping cream
- Add powdered sugar and vanilla extra and beat until sift peaks.1/4 cup powdered sugar, 1/2 teaspoon vanilla extract
- Spread evenly over the cake and top with chopped strawberries.2 cups fresh strawberries
- Serve immediately or store in the fridge until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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What an easy cake to make! A delicious dessert that’s perfect for summer!
This was so good, our whole family sat around the table and just ate it straight out of the pan!
Such a light and fluffy dessert for summer! Was just what I was needed to calm my sweet tooth!
This will be perfect for my nieces baby shower next weekend! So light and easy, too!
This Dish looks This looks perfect for my sweet tooth!