Strawberry Poke Cake with Jello
A delightful and easy Strawberry Poke Cake layered with gelatin and fresh strawberries, perfect for any occasion.
Ingredients
Cake Mix & Wet Ingredients
- 1 box white cake mix (15.25 oz)
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 can baking spray For greasing the pan
Gelatin Filling
- 1 box strawberry gelatin (3 oz)
- 1 cup boiling water
- 1/2 cup cold water
Topping & Fruit
- 1 tub whipped topping (8 oz), thawed
- 1.5 cups fresh strawberries, sliced
- to taste extra strawberries for garnish
Instructions
Preparation
- Preheat oven according to cake mix directions and spray a 9x13-inch pan with baking spray.
- Combine cake mix, 1 cup water, 1/3 cup oil, and 3 large eggs; beat per box instructions and pour into the prepared pan.
- Bake until a toothpick comes out clean.
- Let the cake cool for 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake.
Prepare Gelatin
- Dissolve 1 box strawberry gelatin in 1 cup boiling water, stir until fully dissolved, then add 1/2 cup cold water.
- Slowly pour the dissolved gelatin over the cake, letting it sink into the holes evenly.
- Refrigerate until set, about 2–4 hours.
Topping
- Spread thawed whipped topping over the chilled cake, arrange sliced strawberries on top, and garnish with extra berries.
- Keep refrigerated until serving.
Notes
Make sure the cake is warm but not hot when poking holes so it holds shape. Pour the gelatin slowly and evenly to distribute flavor into every hole. Chill long enough for the gelatin to set fully; overnight gives the best texture. Keep leftovers covered in the refrigerator to prevent drying.