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!
This cake is lucky to last two days in my house. My guess is that you will have the same problem. With how light and refreshing it is you won’t even realize how much you’ve eaten until it is too late.
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.
There are other great poke cake recipes on our website that you have got to try! If you love chocolate then you will love our Boston cream poke cake it is so creamy and delicious and then there’s our Reese’s peanut butter poke cake basically the things dreams are made of. If you like Andes Mints, then you will fall in love with our thin mint poke cake.
Everything you will need for this Strawberries and Cream Poke Cake:
- Ingredients for boxed white cake mix
- Strawberry flavored Jell-O
- Cream cheese
- Powdered sugar
- Vanilla extract
- Fresh strawberries
If you would like to make this recipe from scratch as much as possible, check out this white cake recipe from Sugar Spun Run and this homemade whipped cream from the Brown Eyed Baker.
Make sure to have these items on hand for this Strawberry Cake:
- 9×13 inch baking pan
- Small saucepan (THIS nonstick pan is awesome)
- Wooden spoon
- Saran wrap
- Hand mixer (THIS is a great one)
- Pairing knife
If you love this cake, try our Sheet Pan Hawaiian Poke Cake!
Strawberries and Cream Poke Cake Recipe
- 1 box white cake mix 15.25 ounces
- 1 cup boiling water
- 1 3 ounce box strawberry flavored Jell-o
- 1/2 cup cold water
- 1 8 ounce tub Cool-Whip non-dairy whipped topping
- 1 8 ounce package cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 pound strawberries diced
- 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.
- 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.
- This poke cake is best on the first day or two.
- Always refrigerate the cake when you are not serving it!
- Don’t have white cake? No problem! Substitute the base for devil’s food, yellow cake, or even strawberry cake for a delicious twist.
- 9×13 Inch Baking Dish
- Small Saucepan
- Wooden Spoon
- Saran Wrap
- Hand mixer
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