Easy Strawberry Poke Cake
This dessert is bursting with fresh strawberry flavor and features a soft, soak-in texture that delights both kids and adults. It’s perfect for weeknight desserts or gatherings.
Ingredients
Cake mix & batter
- 1 box white cake mix (15 ounce)
- 3 large eggs
- 1/3 cup vegetable oil
- 1 cup water
Strawberry jello
- 1 box Strawberry Jello (.3 ounce)
Fresh strawberries & sauce
- 1 cup fresh strawberries
- 1/4 cup sugar
- 1/2 tablespoon lemon juice
Topping
- 8 ounces Cool Whip topping (thawed)
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine white cake mix, eggs, vegetable oil, and water. Mix until smooth.
- Pour batter into a greased 9×13 glass baking dish and bake for about 26 minutes until golden brown.
- While the cake bakes, prepare strawberry sauce by cooking fresh strawberries with sugar and lemon juice in a medium pot over medium heat for about 5 minutes.
- Let the baked cake cool for 15–20 minutes before poking holes all over its surface using the end of a wooden spoon.
- Dissolve strawberry jello powder in water as per package instructions and pour evenly over the cooled cake, then spread the cooled strawberry sauce over the top.
- Refrigerate for at least 2–3 hours to allow flavors to meld, then top with whipped topping before serving.
Notes
Cool the cake slightly before poking to let the Jell-O soak throughout for best flavor. Store covered in the fridge for up to 3 days to keep texture soft; avoid freezing. For a firmer gelatin layer, chill the cake longer before topping with Cool Whip.