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Strawberry Poke Cake

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I LOVE jelly cakes, and this strawberry poke cake is truly amazing! Every poke is filled with sweet strawberry jelly, making it moist and super delicious!

strawberry poke cake.

Strawberry Poke Cake

I like how light and fruity this cake is, and how it comes together in just a few simple steps. It’s perfect for spring and summer, or actually, any time you’re craving something refreshing.

I start by baking a fluffy cake using a simple box mix, poke holes all over the top, and pour in the warm jelly. After it chills, I finish it with whipped cream and fresh strawberries. Ta-da!

You'll need

For the cake: I use a vanilla cake mix box, sunflower oil, eggs (at room temperature), and water.

To prepare the jelly: You'll need a box of strawberry jelly (strawberry gelatin powder), water and lemon juice.

For the whipped cream topping: You'll need heavy cream, honey, sour cream and fresh strawberries to decorate the cake.

Find the quantities in the recipe card.

The Step-By-Step Process

First, you need to know that this cake needs to chill in the fridge to for at least 4 hours before serving.

Now, let's break down the process:

Step 1: Preheat the oven to 180C / 350F and grease a 3x9-inch pan with oil.

to make the cake, mix together the cake mix, 180 ml of water, sunflower oil and the eggs in a bowl.

Step 2: Make the cake: In a mixing bowl, mix together the cake mix, 180 ml of water, sunflower oil and the eggs until combined.

Transfer the batter to 3x9-inch baking pan.

Step 3: Transfer the batter to the baking pan and bake for 30-35 minutes.

In a small pot, add 350 ml water and bring to a boil, add the strawberry jello, and stir until it dissolves.

Step 4: Prepare the strawberry jelly: In a saucepan, add 350 ml of water and bring to a boil. Then, turn off the heat, add the strawberry jelly powder and lemon juice, and stir until dissolved.

use a chopstick to poke holes evenly all over the cake and carefully spoon the hot strawberry jello over the cake.

Step 5: While that cake is still warm poke holes evenly all over the cake with a skewer (I use a chopstick) and CAREFULLY spoon the hot jelly over the cake, letting it soak in thoroughly. Put the cake in the fridge for at least 4 hours to let the jelly set.

Tip: Space the pokes about 2 inches apart for best coverage.

In a stand mixer bowl, add the cold heavy cream and powdered sugar and whip until a stiff peak forms.

Step 6: Prepare the whipped cream topping: In a stand mixer bowl, add the cold heavy cream and honey and whip until a stiff peak forms. Then fold in the sour cream.

spread the whipped cream on top of the cake and decorate with strawberry slices.

Step 7: Take the cake out of the fridge and spread the cream on top, decorate with strawberry slices and enjoy.

strawberry jello cake.

Pro Tips

  • Let the cake cool for 5-10 minutes or so before adding the jelly; otherwise, the cake may turn mushy.
  • After pouring the jelly into the pokes, chill the cake for at least 4 hours; overnight is even better, allowing the jelly to firm.
  • This cake actually gets better as it sits, making it perfect for prepping in a day or 2 in advance.

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Recipe

strawberry poke cake.
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5 from 1 vote

Strawberry Poke Cake

Strawberry poke cake is the best summer dessert ever; it is light, fruity, and comes together in just a few simple steps.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 15 Servings
Calories 286kcal
Author Radwa

Equipment

Ingredients

For The Cake

  • 1 box vanilla cake mix (425g)
  • 90 ml sunflower oil
  • 3 large eggs, room temperature
  • 180 ml water

For The Jelly

  • 1 box strawberry jelly (strawberry gelatin powder) (75g)
  • 350 ml water
  • 1 teaspoon lemon juice

Toppings

  • 300 ml heavy cream
  • 2 tablespoon honey
  • 2 tablespoon sour cream
  • 100 g fresh strawberries ,sliced

Instructions

  • Preheat the oven to 180C / 350F and grease a 3x9-inch pan with oil.
  • Make the cake: In a mixing bowl, mix together the cake mix, 180 ml of water, sunflower oil and the eggs until combined.
  • Transfer the batter to the baking pan and bake for 20-25 minutes.
  • Prepare the jelly: In a saucepan, add 350 ml of water and bring to a boil. Then, turn off the heat, add the strawberry jelly powder and lemon juice, and stir until dissolved.
  • While that cake is still warm poke holes evenly all over the cake with a skewer (I use a chopstick) and carefully spoon the hot strawberry jelly over the cake, letting it soak in thoroughly. Put the cake in the fridge for at least 4 hours to let the jelly set.
  • Prepare the topping: In a stand mixer bowl, add the cold heavy cream and honey and whip until a stiff peak forms. Then fold in the sour cream.
  • Take the cake out of the fridge and spread the cream on top, decorate with strawberry slices and enjoy.

Notes

Keep leftovers in a well-sealed container in the fridge; they’ll stay fresh for 2-3 days!

Nutrition

Serving: 1serving | Calories: 286kcal | Carbohydrates: 35g | Protein: 4g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 287mg | Potassium: 55mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 350IU | Vitamin C: 0.1mg | Calcium: 96mg | Iron: 1mg
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About Radwa

Hi! I'm Radwa, a home chef and the creative mind behind Recipe Tale. I've spent years perfecting recipes and exploring flavors. All my recipes are thoroughly tested, and I guarantee you will love them. I only share the best recipes here.

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