In the summertime making fruity desserts is one of my favorite things to do. When I tasted this strawberry 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 cake:
Strawberry poke cake ingredients:
- Ingredients for boxed white cake mix
- Water
- Strawberry flavored Jell-O
- Cool-Whip
- 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 on hand for this strawberry cake with jello:
- 9×13 inch baking pan
- Fork
- Small saucepan (THIS nonstick pan is awesome)
- Wooden spoon
- Saran wrap
- Hand mixer (THIS is a great one)
- Spatula
- Pairing knife
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TIME TO MAKE THIS ABSOLUTELY DELECTABLE CAKE WITH STRAWBERRIES ON TOP!
Begin making this recipe by following the instructions and making the white cake according to the back of the box for a 9×13 inch baking pan.
After the cake has finished baking let it cool for about 20 minutes. Once it has cooled down a bit take your large fork and poke the whole cake, leaving about a half-inch of space between pokes.
After you are done creating the holes, bring 1 cup of water to a boil. Once the water reaches boiling remove it from the heat and add in the strawberry jello mix and stir until it is completely dissolved and then add in the half cup of cold water.
When the jello mixture is made up, pour it over the entire cake as evenly as you can. Then, cover the cake in plastic wrap and put it in the refrigerator for at least 3 hours.
While the cake is setting up, combine together the thawed cool-whip, softened cream cheese, powdered sugar, and vanilla extract and beat everything with a hand mixer until it comes out smooth.
Once the cream cheese and cool-whip frosting is done, spread it over top of the whole cake.
Now just wash and cut up your fresh strawberries and add them on top of the cake and then return the cake to the refrigerator until you are ready to serve it.
PRO TIPS:
- 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.
You can never have too much cake! Take a look at some of our favorites:
Serves: 15
White cake with strawberry jello, whipped cream cheese frosting, and strawberries on top, our Strawberries and Cream Poke Cake Makes the perfect summer dessert.
3 hr, 45 Prep Time
30 minCook Time
4 hr, 15 Total Time
Save RecipeIngredients
- 1 (15.25 oz) boxed white cake mix
- 1 cup boiling water
- 1 (3 oz) box strawberry flavored Jell-o
- 1/2 cup cold water
- 1 (8 oz) tub Cool-Whip non-dairy whipped topping
- 1 (8 oz) package cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 pound strawberries, diced
Instructions
- Make cake as directed on the back of the box for a 9x13" 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.
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