White cake with strawberry jello, whipped cream cheese frosting, and strawberries on top, our Strawberries and Cream Poke Cake!
In the summertime making fruity desserts is one of my favorite things to do. When I tasted this strawberries and cream poke cake I knew I would be making this OFTEN!
It is also a very simple recipe to put together for a get-together or the next BBQ. Who doesn’t love a simple and delicious strawberry dessert?! The combination of the poking of the cake and the strawberry jello is what sets this recipe apart.
Recipe Ingredient Notes
To make Strawberries and Cream Poke Cake, you will need the following ingredients:
- Ingredients for boxed white cake mix
- Water
- Strawberry flavored Jell-O
- Cool-Whip
- Cream cheese
- Powdered sugar
- Vanilla extract
- Fresh strawberries
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Strawberries and Cream Poke Cake
- Make cake as directed on the back of the box for a 9×13″ pan.
- Let the cake cool for 20 minutes and “poke” the cake with a large fork (I space my pokes about 1/2″ apart and do it until the entire surface of the cake is covered).
- Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
- Cover the cake with plastic wrap and refrigerate for three hours.
- Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth (I have found that it’s easiest to use an electric mixer, but you don’t have to). Spread on top of cake.
- Top with strawberries and keep in the fridge until ready to serve.
Storage Suggestions
If you manage to have any leftover cake, these can store well if prepped appropriately. Once the cake has cooled completely, here is how you can store it:
- Refrigerator: Store in an airtight container for up to 5 days in the refrigerator.
- Freezer: You can freeze completely cooled, un-frosted cake. First, wrap it either in plastic wrap or Press & Seal wrap. Plastic wrap tends to be a little difficult, and require multiple layers. However, we usually always have plastic wrap on hand. Make sure to label your frozen cake with the date made. Frozen cake can last in the freezer for up to 3 months
Enjoy More Delicious Poke Cake Recipes
Some days there’s nothing we want more than a slice of chocolate cake. Check out our comprehensive list of cake recipes here.
- Boston Cream Poke Cake
- White Raspberry Poke Cake
- Blueberry Cheesecake Pudding Poke Cake
- Strawberry Coconut Poke Cake
Strawberries and Cream Poke Cake Recipe
White cake with strawberry jello, whipped cream cheese frosting, and strawberries on top, our Strawberries and Cream Poke Cake!
Serving Servings
Ingredients
- 1 box white cake mix, 15.25 ounces
- 1 cup boiling water
- 1 3 ounce box strawberry flavored Jell-o
- ½ cup cold water
Frosting
- 8 ounces Cool-Whip non-dairy whipped topping
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
Topping
- 1 pound strawberries, diced
Instructions
- Make cake as directed on the back of the box for a 9×13" pan.
- Let the cake cool for 20 minutes and "poke" the cake with a large fork (I space my pokes about 1/2" apart and do it until the entire surface of the cake is covered).
- Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
- Cover the cake with plastic wrap and refrigerate for three hours.
- Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth (I have found that it's easiest to use an electric mixer, but you don't have to). Spread on top of cake.
- Top with strawberries and keep in the fridge until ready to serve.
Notes
Make sure your jello is mixed up well to ensure the cake sets well and isn’t mushy.
It is best to make this cake the day it’s needed or if you have to make it the day before, hold off on putting it all together. Do the jello and frosting the day of.
Nutrition
Calories: 223 kcal · Carbohydrates: 43 g · Protein: 3 g · Fat: 4 g · Saturated Fat: 2 g · Polyunsaturated Fat: 0.3 g · Monounsaturated Fat: 1 g · Trans Fat: 0.1 g · Cholesterol: 11 mg · Sodium: 306 mg · Potassium: 122 mg · Fiber: 1 g · Sugar: 27 g · Vitamin A: 114 IU · Vitamin C: 18 mg · Calcium: 120 mg · Iron: 1 mg
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