There’s something so nostalgic and joyful about a poke cake, especially one with bright strawberry jello running through every bite. This Strawberry Jello Poke Cake has been one of my go-to desserts for parties, BBQs, and casual get-togethers for years. It starts with a simple box of cake mix, gets filled with fruity jello, and is topped with a cool cloud of whipped topping and fresh strawberries.
What makes it special is how light and refreshing it is. The cake stays moist thanks to the jello, but it’s not too sweet. And because it’s served chilled, it’s the kind of dessert that disappears quickly on a warm day. Plus, it’s easy to prep ahead and perfect for feeding a crowd.
Let me show you exactly how I make it, plus a few tips to make sure the texture is just right.
Why This Poke Cake Works So Well
This dessert is all about texture and flavor, and here’s why it hits the mark every time:
- Boxed cake saves time: You can use white or yellow cake, and the jello brings the fun.
- Strawberry jello soaks in just right: It adds color, moisture, and a fruity surprise in every slice.
- Cool Whip topping keeps it light: No heavy frosting here—just a soft, whipped finish.
- Chilled and refreshing: It’s the kind of dessert that gets better the longer it sits in the fridge.
Ingredients You’ll Need
(Serves 12–15 | Prep Time: 15 mins | Chill Time: 2–3 hours minimum)
- 1 (15.25 oz) box white or yellow cake mix
- Ingredients listed on the box (usually oil, water, eggs)
- 1 (3 oz) box strawberry jello
- 1 cup boiling water
- 1 cup cold water
- 1 (8 oz) tub Cool Whip, thawed
- Fresh strawberry slices, for garnish
How I Make Strawberry Jello Poke Cake
Step 1: Bake the Cake
I start by preparing the boxed cake mix according to the directions on the box. I usually go with a white cake mix for a light, clean base that really lets the strawberry color shine through. Once the cake is baked in a 9×13-inch pan, I let it cool for about 15 minutes.
Step 2: Mix the Jello
While the cake is cooling slightly, I whisk together the strawberry jello with 1 cup of boiling water in a medium bowl. Once it’s fully dissolved, I stir in 1 cup of cold water. This is the fruity filling that turns the cake into something special.
Step 3: Poke and Pour
Once the cake is warm (not hot), I use the end of a wooden spoon, a skewer, or a fork to poke holes all over the surface. I make sure the holes go about halfway through the cake—not all the way to the bottom. If they go too deep, the jello can pool underneath and make the bottom soggy.
To pour the jello evenly, I use the back of a spoon and gently drizzle a bit at a time, letting it soak in before adding more. This helps it distribute throughout the cake rather than just sitting on top.
Step 4: Chill to Set
I cover the cake and refrigerate it for at least 2–3 hours, though overnight is even better. This gives the jello time to fully set and soak into the cake.
Step 5: Frost and Garnish
Once the cake is fully chilled, I spread the thawed Cool Whip evenly across the top. Then I garnish with fresh strawberry slices right before serving. You can keep it simple or get decorative—fan the berries across the top or make a border if you’re feeling fancy.
Tips for the Best Poke Cake
- Use white cake for maximum color contrast: The pink from the jello really pops.
- Don’t poke too deep: Aim for halfway through to prevent soggy spots.
- Chill thoroughly: The jello needs time to set. If you’re short on time, pop it in the freezer for 30–45 minutes to help it along.
- Slice just before serving: Especially if garnishing with fresh fruit—this keeps everything looking fresh.
- Add flavor layers: A splash of vanilla extract in the cake mix or lemon zest in the Cool Whip gives it an extra dimension.
How I Serve It
This is a dessert that’s made for sharing, and it travels well, too. I like to serve it:
- At summer cookouts or potlucks
- With iced tea or lemonade on a warm afternoon
- Alongside other chilled desserts like fruit salad or lemon bars
- With extra whipped topping or strawberry sauce for extra indulgence
And if there are leftovers, they’re even better the next day—cold, creamy, and full of flavor.
FAQs From My Kitchen
Q: Can I use a different flavor of jello?
A: Absolutely! Raspberry, cherry, or even lemon jello work beautifully. Match with your favorite fruit topping.
Q: Can I make this with homemade whipped cream instead of Cool Whip?
A: You can, but keep in mind that homemade whipped cream won’t stay stable as long. For make-ahead or outdoor events, I stick with Cool Whip.
Q: Can I freeze this cake?
A: You can freeze the base cake after baking and poking (before adding Cool Whip), but it’s best served fresh once topped and garnished.
Q: Can I make cupcakes with this recipe?
A: Yes! Just bake the cake mix in a muffin tin, poke each cupcake, and spoon jello over the top. Chill and frost as usual.
Why This Poke Cake Deserves a Spot in Your Recipe Box
This Strawberry Jello Poke Cake is the kind of dessert that brings a little nostalgia and a lot of joy. It’s colorful, fun, easy to make, and so refreshing. Whether you’re hosting a party or just looking for a make-ahead dessert to keep in the fridge, this one delivers every time.
One bite of that light, chilled cake with fruity jello ribbons and whipped topping—and you’ll understand why this recipe never goes out of style.
Sweet, Soft, and Simple Strawberry Jello Poke Cake
Ingredients
- 1 box of white cake mix
- 1 cup boiling water
- 1 cup cold water
- 1 package (3 oz) strawberry jello
- 1 cup whipped topping
- Fresh strawberries, sliced for topping
Instructions
- Preheat the oven according to the cake mix package instructions.
- Prepare the white cake mix according to package directions and bake in a 9×13 inch pan.
- Once the cake is baked and cooled, poke holes all over the top using a fork.
- In a medium bowl, dissolve the strawberry jello in 1 cup of boiling water, then stir in 1 cup of cold water.
- Pour the jello mixture evenly over the poked cake, ensuring it fills the holes.
- Refrigerate the cake for at least 2 hours to allow the jello to set.
- Before serving, spread whipped topping over the top of the cake and garnish with sliced fresh strawberries.
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