I’ve been making this strawberry poke cake for years, and it always turns out amazing! This Jello cake is light, fruity, and comes together in just a few simple steps.
Strawberry Poke Cake
This cake is my family's favorite strawberry dessert. It’s cool, creamy, and bursting with strawberry flavor! Perfect for spring and summer, or honestly, any time I want something refreshing.
I start by making a fluffy cake using a simple box cake mix, then poke holes all over the top and pour in the Jello while it’s still warm. Once it’s chilled, I top it with whipped cream and fresh strawberries for a fun finishing touch. Ta-da!
I used to make the cake from scratch. However, I found that using a cake mix box is much easier and gives the same result.
The real star of this cake, in my opinion, is the strawberry Jello; it soaks into the cake, making it moist and delicious!
You'll need
For the cake: I use a vanilla cake mix box, sunflower oil, eggs (at room temperature), and water.
To prepare the jello: I use a box of strawberry jello and water.
For the whipped cream topping: I use heavy cream, powdered sugar and fresh strawberries to decorate the cake.
Find the quantities in the recipe card.
The Step-By-Step Process
Step 1: Preheat the oven to 180C / 350F and grease a 3x9-inch pan with oil.
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.
Step 3: Transfer the batter to the baking pan and bake for 30-35 minutes.
Step 4: Prepare the strawberry jello: In a saucepan, add 350 ml water and bring to a boil. Then, turn off the heat, add the strawberry jello, and stir until it dissolves.
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 strawberry jello over the cake, letting it soak in thoroughly. Put the cake in the fridge for at least 4 hours to let the Jello set.
Step 6: Prepare the whipped cream topping: In a stand mixer bowl, add the cold heavy cream and powdered sugar and whip until a stiff peak forms.
Step 7: Take the cake out of the fridge and spread the cream on top, decorate with strawberry slices and enjoy.
Pro Tips
- Space the pokes about 1 - 2 inches apart for best coverage.
- Let the cake cool for 5 minutes or so before adding Jello; otherwise, the cake may turn mushy.
- 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
Equipment
- Electric mixer
Ingredients
For The Cake
- 1 box vanilla cake mix (425g)
- 90 ml sunflower oil
- 3 large eggs, room temperature
- 180 ml water
For The Jello
- 1 box strawberry jello (75g)
- 350 ml water
Toppings
- 300 ml heavy cream
- 2 tablespoon powdered sugar
- 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 jello: In a saucepan, add 350 ml water and bring to a boil. Then, turn off the heat, add the strawberry jello, and stir until it dissolves.
- 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 jello over the cake, letting it soak in thoroughly. Put the cake in the fridge for at least 4 hours to let the Jello set.
- Prepare the topping: In a stand mixer bowl, add the cold heavy cream and powdered sugar and whip until a stiff peak forms.
- Take the cake out of the fridge and spread the cream on top, decorate with strawberry slices and enjoy.
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