Light, summery, and easy to make, Strawberry Jello Poke Cake brings nostalgic flavor to any gathering with almost no fuss. This simple dessert is perfect for busy weeknights, potlucks, and last-minute guests. For another strawberry crowd-pleaser, try strawberry shortcake bars that’s ideal for slicing and sharing.
Why You’ll Love This Strawberry Jello Poke Cake
- Bright strawberry flavor with a creamy finish.
- Fast to assemble using a box cake mix and instant jello.
- Great for meal prep and easy to transport to parties.
- Kid-friendly and loved by picky eaters.
- Keeps well in the fridge for easy leftovers.
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Ingredients Needed
-
Cake Mix
- 1 box (15.25 oz) white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 eggs
-
Jello Filling
- 1 package (3 oz) strawberry jello
- 1 cup boiling water
-
Toppings
- 1 container (8 oz) frozen whipped topping, thawed
- 1 cup fresh strawberries, sliced
Step-by-Step Instructions
- Preheat oven to 350°F and grease a 9×13 inch baking pan.
- In a large bowl, combine the cake mix, 1 cup water, vegetable oil, and eggs; beat on medium speed for 2 minutes.
- Pour batter into the prepared pan and bake 30–35 minutes, or until a toothpick in the center comes out clean.
- While cake is still hot, use the bottom of a wooden spoon to poke holes all over the top about 1 inch apart.
- Whisk the strawberry jello with 1 cup boiling water until dissolved, then slowly pour over the poked cake to cover the surface.
- Refrigerate the cake at least 3 hours, or until the jello is fully set.
- Spread thawed whipped topping over the cake and garnish with fresh strawberry slices.
- Serve chilled and enjoy.
Serving Suggestions Strawberry Jello Poke Cake
- Serve slices with a cold glass of iced tea or lemonade.
- Top each piece with extra sliced strawberries and a sprig of mint.
- Add a scoop of vanilla ice cream for an extra-indulgent treat.
- Create a dessert board with small slices alongside a piece of carrot pineapple cake for variety.
Tips for Success Strawberry Jello Poke Cake
- Use the bottom of a wooden spoon for even, deep-enough holes without tearing.
- Pour the jello slowly so it settles into holes rather than pooling on top.
- Chill at least 3 hours; overnight gives the best texture.
- Keep the cake tightly covered in the fridge to prevent it from drying out.
- Avoid freezing, as the jello texture will change when thawed.
Variations
Here are a few easy ways to change it up:
- Strawberry-Blueberry: Fold fresh blueberries into the whipped topping for a berry mix.
- Mini Poke Cakes: Make in muffin tins and top with chopped pistachios for crunch, inspired by strawberry buttercream pistachio mini cakes.
- Dairy-Free: Use a dairy-free whipped topping alternative to make the dessert suitable for lactose-free diets.
Follow us on Pinterest for more cozy ideas.
Strawberry Jello Poke Cake
Light, summery, and easy to make, Strawberry Jello Poke Cake brings nostalgic flavor to any gathering with almost no fuss. Perfect for busy weeknights and potlucks.
Ingredients
Cake Mix
- 1 box 15.25 oz white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
Jello Filling
- 1 package 3 oz strawberry jello
- 1 cup boiling water
Toppings
- 1 container 8 oz frozen whipped topping, thawed
- 1 cup fresh strawberries, sliced
Instructions
Preparation
- Preheat oven to 350°F and grease a 9×13 inch baking pan.
- In a large bowl, combine the cake mix, 1 cup water, vegetable oil, and eggs; beat on medium speed for 2 minutes.
- Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick in the center comes out clean.
Poking and Jello Application
- While the cake is still hot, use the bottom of a wooden spoon to poke holes all over the top about 1 inch apart.
- Whisk the strawberry jello with 1 cup boiling water until dissolved, then slowly pour over the poked cake to cover the surface.
- Refrigerate the cake for at least 3 hours, or until the jello is fully set.
Topping and Serving
- Spread thawed whipped topping over the cake and garnish with fresh strawberry slices.
- Serve chilled and enjoy.
Notes
Use the bottom of a wooden spoon for even holes. Pour the jello slowly for even coverage. Chill for at least 3 hours, preferably overnight. Store tightly covered in the fridge.