Strawberry poke cake is a light and fluffy white cake soaked in a sweet and tart strawberry jello filling. Top this strawberry jello cake with a creamy whipped topping and fresh strawberries. It’s the perfect easy and refreshing cake to make all year long.
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Why Should You Make This Recipe
I have a few poke cake recipes on the blog that are always great when I want a delicious dessert everyone loves. My Coconut Poke Cake, Pineapple Poke Cake, Chocolate Poke Cake, Butterfinger Poke Cake and Lemon Poke Cake are quick, easy and delicious poke cake recipes that are perfect for feeding a crowd. I am so excited to add this strawberry jello poke cake recipe to the blog and I know you’ll love it too.
- It has the perfect contrast of taste and texture. This strawberry jello cake has layers of fresh and flavorful pairings. The white cake is fluffy and moist. The strawberry jello filling is light, bright, sweet and tart which pairs perfectly with the creamy cool whip topping and fresh strawberries.
- Easy to make with simple ingredients. This strawberry poke cake is made with pantry basics and can be made using two bowls and a whisk.
- Perfect dessert for a crowd. This strawberry jello poke cake can be made ahead of time and will easily feed a crowd.
Ingredients
This strawberry jello cake requires only a handful of ingredients to make. Here’s what you will need.
- Cake Ingredients: Gather white cake mix, eggs, oil and water.
- Strawberry Jello Liquid Ingredients: Gather strawberry jello mix and water.
- Topping: Gather cool whip and fresh strawberries.
Substitutions
This strawberry poke cake is meant to be quick, easy and so delicious. Here are my recommended substitutions for this recipe if you need them:
- White Cake Mix: I prefer using white cake mix but feel free to use any box cake mix such as vanilla, yellow or strawberry cake mix for other cake flavors.
- Oil: Any neutral baking oil such as vegetable, canola or grapeseed oil will work well in this poke pineapple cake recipe. Other possible substitutes would be an equal amount of yogurt, coconut oil or applesauce. Use the suggested substitutes for oil listed on the back of the cake mix box.
- Eggs: This recipe hasn’t been tested without eggs.
- Water: Use 1 cup of milk place of the water.
- Strawberry Jello Mix: Make sure to get the strawberry jello mix, not just strawberry jello.
- Cool Whip: Cool whip tends to hold up better when longer periods of storage are needed. If you prefer to use freshly whipped cream in place of the cool whip, whip 1 ½ cups (360 ml) cold heavy cream with ¼ cup (30 g) powdered sugar together until fluffy.
- Strawberries: Feel free to top with other berries. I think macerated strawberries would also be really delicious on top.
Variations
- Strawberry Crunch Topping: Top the strawberry jello cake with a strawberry crunch topping by following the recipe listed in my Strawberry Crunch Cake recipe.
- Cream Cheese Topping: Skip the cool whip topping and top the strawberry poke cake with a whipped cream cheese frosting. Cream the 8 oz. room temperature cream cheese until smooth. Add 1 cup (120 g) powdered sugar and 1 teaspoon vanilla extract until smooth and well combined. Mix in ½ cups heavy cream on low. Increase speed to medium until the mixture whips to your desired frosting consistency. Spread on the cooled cake.
- Toppings: I think this strawberry poke cake would be especially delicious served alongside macerated strawberries.
How To Make
Learn how to make strawberry poke cake in a few easy steps.
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper. In a large mixing bowl, whisk the oil, eggs, water and cake mix until well combined. Pour the white cake into the prepared cake pan. Bake for 20 - 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Cool the cake in the cake pan for 30 minutes. Using the parchment paper, gently lift the cake out of the pan, remove the parchment paper and return the cake to the pan. After returning the cake to the pan, use the end of a wooden spoon or a large skewer to poke holes into the cake. Set the cake aside for now.
- Make the strawberry jello liquid by whisking 1 cup of boiling water with the strawberry jello powder until well combined and the strawberry jello powder has dissolved into the water. Mix in 1 cup of cold water and whisk until well combined. Pour the strawberry jello liquid over the cooled cake. Focus on pouring the liquid into the holes first and then spread the rest of the liquid evenly across the white cake. Loosely cover the strawberry jello cake and transfer to the fridge to chill for 4 hours or up to overnight. The cake can remain covered and chilled for up to 2 days if needed.
- When it’s time to serve the strawberry poke cake, evenly spread the cool whip or whipped cream on top of the cake. Top the cake with fresh strawberry slices, slice and enjoy.
How To Freeze and Store and Serve
- Store: Place leftover pieces of strawberry pudding cake in an airtight container to store in the fridge for up to 5 days.
- Freeze: Prepare the cake entirely according to the recipe directions. Wrap the entire cake, while still in the pan, in 2 layers of plastic wrap and then a foil layer. Store the strawberry jello cake in the freezer for up to 2 months. Alternatively, cut slices of the prepared cake and freeze for up to 2 months.
- Thaw: Transfer the strawberry poke cake to thawovernight in the fridge.
M’s Expert Tips
- Prepare the vanilla cake according to the box directions. I’ve listed the ingredients and instructions for the box cake mix in my recipe, but feel free to refer to the box for instructions on high altitude baking or baking in different sized pans.
- Bake the cake according to the box directions. Refer to the box for instructions on high altitude baking or baking in different sized pans. The baking times and high altitude modifications can be followed as written on the box.
- Decide how big you want the holes to be. Use the end of a large wooden spoon for big holes or a thick wooden skewer for medium sized holes. To ensure the strawberry jello liquid soaks into the holes, then spread across the rest of the cake.
- Prepare the strawberry jello according to the recipe directions. Making the strawberry jello filling will be different than when making actual strawberry jello. Think of the strawberry jello mix as the “dry ingredients” and the listed boiling and cold water as the correct proportions. Do not use the liquid amounts listed on the jello pudding box.
- Chill the cake. Just like making a tres leches or other soaked cake, this strawberry poke cake needs time to chill and for the strawberry jello liquid to soak into the cake.
FAQs
What do you use to poke holes in a cake?
A wooden spoon is the perfect tool to use to poke holes in the cake. Make sure to space the holes out by 1-inch (2.5 cm) to ensure the cake isn’t too dry or too soggy.
Can this strawberry jello poke cake be made gluten free?
Yes, simply use a gluten free cake mix or make your own gluten free cake. Double check that the strawberry jello pudding mix is gluten free.
How far in advance can this strawberry poke cake be made?
This strawberry jello cake is best when made up to 1 day in advance. Wait to top the cake with cool whip or whipped cream and fresh strawberries until the cake is ready to be served.
Can you freeze strawberry poke cake?
Strawberry pudding poke cake can be made in it’s entirety or as a plain cake. Make the cake to either the baked cake stage or fully (to include cool whip topping, omit fresh strawberries). Completely wrap the entire cake pan in plastic wrap. I suggest 2 -3 layers. Then wrap the entire dish in foil. Store in the freezer up to 2 months. Thaw the cake in the fridge overnight.
Other Strawberry Cake Recipes To Try
If you try this Strawberry Poke Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking!
Strawberry Poke Cake Recipe
Strawberry poke cake is a light and fluffy white cake soaked in a sweet and tart strawberry jello filling. Top this strawberry jello cake with a creamy whipped topping and fresh strawberries. It’s the perfect easy and refreshing cake to make all year long.
Equipment
- 1 large mixing bowl
- 1 9 x 13 inch (23 x 33 cm) baking pan
- 1 heat safe bowl
Ingredients
Cake Layer
- 15.25 oz. box white cake mix
- 3 large eggs, room temperature
- 1 cup (240 ml) water
- ½ cup (120 ml) oil
Strawberry Jello Layer and Topping
- 3 oz. box strawberry Jello mix
- 1 cup (240 ml) boiling water
- 1 cup (240 ml) cold water
- 8 oz. cool whip
- 2 cups fresh strawberries for topping, optional
Instructions
- Preheat the oven to 350 F (177 C). Lightly grease and line the bottom and long sides of a 9 x 13 inch cake pan with parchment paper.
- In a large mixing bowl, whisk the oil, eggs, water and cake mix until well combined. Pour the white cake into the prepared cake pan. Bake for 20 - 25 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.15.25 oz. box white cake mix , 3 large eggs, room temperature, 1 cup (240 ml) water, ½ cup (120 ml) oil
- Cool the cake in the cake pan for 30 minutes. Using the parchment paper, gently lift the cake out of the pan, remove the parchment paper and return the cake to the pan. After returning the cake to the pan, use the end of a wooden spoon or a large skewer to poke holes into the cake.Set the cake aside for now.
- Make the strawberry jello liquid by whisking 1 cup of boiling water with the strawberry jello powder until well combined and the strawberry jello powder has dissolved into the water. Mix in 1 cup of cold water and whisk until well combined.3 oz. box strawberry Jello mix , 1 cup (240 ml) boiling water, 1 cup (240 ml) cold water
- Pour the strawberry jello liquid over the cooled cake. Focus on pouring the liquid into the holes first and then spread the rest of the liquid evenly across the white cake. Loosely cover the strawberry jello cake and transfer to the fridge to chill for 4 hours or up to overnight. The cake can remain covered and chilled for up to 2 days if needed.
- When it’s time to serve the strawberry poke cake, evenly spread the cool whip or whipped cream on top of the cake. Top the cake with fresh strawberry slices, slice and enjoy.8 oz. cool whip , 2 cups fresh strawberries for topping, optional
Notes
Store: Place leftover pieces of strawberry pudding cake in an airtight container to store in the fridge for up to 5 days.
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