Bright, tender, and full of strawberry flavor, this poke cake is perfect for warm-weather gatherings or a family dessert night. The cake stays moist thanks to the strawberry Jello, and a cloud of whipped cream makes every bite feel special. For another simple strawberry crowd-pleaser try this homemade strawberry cake with cream cheese frosting.
Why You’ll Love This Moist Strawberry Jello Poke Cake Recipe with Fluffy Whipped Cream Easy and Best
- Bursting strawberry flavor in every bite thanks to the Jello soak.
- Quick assembly with a boxed yellow cake mix for busy days.
- Family-friendly and great for potlucks or school events.
- Keeps well in the fridge, perfect for make-ahead desserts.
- Light whipped cream topping balances the sweet, juicy cake.
Ingredients Needed
Cake Base
- Yellow Cake Mix (about 15.25 oz / 432 g)
- 3 large eggs (room temperature)
- 1 cup (240 ml) water
- 1/3 cup (80 ml) vegetable oil
Strawberry Soak
- 1 package (3 oz / 85 g) strawberry Jello gelatin mix
- 1 cup (240 ml) boiling water
- 1/2 cup (120 ml) cold water
Whipped Topping & Garnish
- 1 1/2 cups (360 ml) heavy whipping cream
- 1/4 cup (30 g) powdered sugar
- 1 tsp vanilla extract
- Fresh strawberries (optional, sliced for garnish)
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan lightly with butter or non-stick spray.
- In a large bowl, combine the yellow cake mix, 3 large eggs, 1 cup water, and 1/3 cup vegetable oil. Beat on medium speed for about 2 minutes until smooth.
- Pour batter into the prepared pan and bake 30–35 minutes, or until a toothpick in the center comes out clean. Let the cake cool in the pan for about 15 minutes until warm but not hot.
- Use a fork or toothpick to poke holes about 1/2 inch apart all over the cake so the Jello can seep in.
- Dissolve the strawberry Jello in 1 cup boiling water, stir until dissolved, then add 1/2 cup cold water. Let cool slightly (not set), then slowly drizzle the Jello evenly over the cake so it fills the holes.
- Refrigerate the cake for at least 3 hours, or until the Jello is fully set and the cake feels firm but juicy.
- In a chilled bowl, beat 1 1/2 cups heavy whipping cream with 1/4 cup powdered sugar and 1 tsp vanilla until soft peaks form. Spread the whipped cream over the chilled cake and garnish with sliced fresh strawberries if desired. Serve cold.
For another twist on a strawberry dessert, see this strawberry cake variation with cream cheese frosting.
Serving Suggestions Moist Strawberry Jello Poke Cake Recipe with Fluffy Whipped Cream Easy and Best
- Serve slices with extra fresh strawberries and a mint sprig.
- Pair with iced tea or a sparkling lemonade for a refreshing combo.
- Add a drizzle of warm chocolate for a decadent finish.
- Cut into squares for a picnic-friendly finger dessert.
- Top individual servings with a spoonful of strawberry compote.
Tips for Success Moist Strawberry Jello Poke Cake Recipe with Fluffy Whipped Cream Easy and Best
- Cool the cake slightly before poking so it holds shape but still absorbs the Jello.
- Let the Jello cool a bit before pouring so it sinks evenly without melting the cake.
- Chill at least 3 hours; overnight gives the best texture and flavor.
- Use chilled mixing tools for the whipped cream to get fluffier peaks.
- For storage tips and variations on keeping cakes moist, check strawberry cake storage and serving tips.
Variations
Here are a few easy ways to change it up:
- Cream cheese swirl: Fold a cream cheese-sugar mixture into the whipped topping for tang.
- Strawberry-lime: Add a tablespoon of lime juice to the Jello soak for a bright lift.
- Dairy-free: Use coconut whipped topping and a dairy-free boxed cake mix to make it vegan-friendly.
Follow us on Pinterest for more cozy ideas.
Strawberry Jello Poke Cake
Bright, tender, and bursting with strawberry flavor, this poke cake is a perfect dessert for warm-weather gatherings or family nights.
Ingredients
Cake Base
- 1 box Yellow Cake Mix (about 15.25 oz / 432 g)
- 3 large eggs (room temperature)
- 1 cup water
- 1/3 cup vegetable oil
Strawberry Soak
- 1 package strawberry Jello gelatin mix (3 oz / 85 g)
- 1 cup boiling water
- 1/2 cup cold water
Whipped Topping & Garnish
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- to taste Fresh strawberries (optional, sliced for garnish)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan lightly with butter or non-stick spray.
- In a large bowl, combine the yellow cake mix, 3 large eggs, 1 cup water, and 1/3 cup vegetable oil. Beat on medium speed for about 2 minutes until smooth.
- Pour batter into the prepared pan and bake for 30–35 minutes, or until a toothpick in the center comes out clean. Let the cake cool in the pan for about 15 minutes until warm but not hot.
Assembly
- Use a fork or toothpick to poke holes about 1/2 inch apart all over the cake so the Jello can seep in.
- Dissolve the strawberry Jello in 1 cup boiling water, stir until dissolved, then add 1/2 cup cold water. Let cool slightly (not set), then slowly drizzle the Jello evenly over the cake so it fills the holes.
- Refrigerate the cake for at least 3 hours, or until the Jello is fully set and the cake feels firm but juicy.
Topping
- In a chilled bowl, beat 1 1/2 cups heavy whipping cream with 1/4 cup powdered sugar and 1 tsp vanilla until soft peaks form.
- Spread the whipped cream over the chilled cake and garnish with sliced fresh strawberries if desired.
- Serve cold.
Notes
Cool the cake slightly before poking so it holds shape but still absorbs the Jello. Let the Jello cool a bit before pouring so it sinks evenly without melting the cake. Chill at least 3 hours; overnight gives the best texture and flavor. Use chilled mixing tools for the whipped cream to get fluffier peaks.