STRAWBERRIES & CREAM POKE CAKE

This Strawberries & Cream Poke Cake is the perfect light and refreshing dessert for any get together with family and friends.
Strawberries & Cream Poke Cake: Butter With A Side of Bread

My daughter loves strawberries so I saw this cake and knew she’d love it! I served it for dessert at a family gathering and everyone raved about it. I love how easy it is to make as well. Enjoy!

Strawberries & Cream Poke Cake

Adapted from Six Sisters Stuff

Cake:

  • 1 (15.25 oz) boxed white cake mix
  • 3/4 cup boiling water
  • 1 (3 oz) box strawberry flavored Jell-O
  • 1/2 cup cold water

Frosting:

  • 1 (8 oz) tub Cool-Whip non-dairy whipped topping
  • 1 (8 oz) tub ready-made frosting, any type {I like the whipped white frosting for this recipe}
  • 1 tsp almond extract

+ 1 16-oz container fresh strawberries, for topping

Strawberries & Cream Poke Cake: Butter With A Side of Bread

Bake cake as directed on the back of the box for a 9×13 pan. {To make boxed cake mix taste better, I swap out milk for the water and add an additional egg – or egg white in this case!}

Let the cake cool for 20 minutes and “poke” the cake with a large fork. I space my pokes about 1/2″ apart, covering the entire surface of the cake.
Stir the boiling water and Jell-O in a mixing bowl until the Jell-O is completely dissolved. Pour in the cold water and continue to stir, then pour over the cake.
Cover the cake with plastic wrap and refrigerate for about three hours.
Combine the Cool-Whip and frosting, stirring gently. Add in almond extract. Spread on top of cake.
Wash, core and slice/ dice the strawberries. (You can even use a fancy strawberry slicer if you’d like!) Layer them on top of the cream when ready to serve. Store cake in fridge.
Enjoy!
Strawberries & Cream Poke Cake: Butter With A Side of Bread

 

Strawberries & Cream Poke Cake: Butter With A Side of Bread

 

Strawberries & Cream Poke Cake: Butter With A Side of Bread
Strawberries & Cream Poke Cake: Butter With A Side of Bread

 

Strawberries & Cream Poke Cake: Butter With A Side of Bread
STRAWBERRIES & CREAM POKE CAKE
 
Prep time
Cook time
Total time
 
Author:
Ingredients
  • Cake:
  • 1 (15.25 oz) boxed white cake mix
  • ¾ cup boiling water
  • 1 (3 oz) box strawberry flavored Jell-O
  • ½ cup cold water
  • Frosting:
  • 1 (8 oz) tub Cool-Whip non-dairy whipped topping
  • 1 (8 oz) tub ready-made frosting, any type {I like the whipped white frosting for this recipe}
  • 1 tsp almond extract
  • + 1 16-oz container fresh strawberries, for topping
Instructions
  1. Bake cake as directed on the back of the box for a 9×13 pan. {To make boxed cake mix taste better, I swap out milk for the water and add an additional egg – or egg white in this case!}
  2. Let the cake cool for 20 minutes and “poke” the cake with a large fork. I space my pokes about ½″ apart, covering the entire surface of the cake.
  3. Stir the boiling water and Jell-O in a mixing bowl until the Jell-O is completely dissolved. Pour in the cold water and continue to stir, then pour over the cake.
  4. Cover the cake with plastic wrap and refrigerate for about three hours.
  5. Combine the Cool-Whip and frosting, stirring gently. Add in almond extract. Spread on top of cake.
  6. Wash, core and slice/ dice the strawberries. (You can even use a fancy strawberry slicer if you’d like!) Layer them on top of the cream when ready to serve. Store cake in fridge.
  7. Enjoy!

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31 COMMENTS

  1. I’ve been been making Strawberry Poke Cake for my husband’s April birthday for over 30 years! After long winters in Michigan we look forward to spring-like recipes. Please try my topping for this cake, everyone loves this! 2 mashed bananas,1 package frozen strawberries thawed or fresh mashed . 1 small INSTANT vanilla pudding, 1 8 oz. Cool Whip. Mash bananas and strawberries together, add instant pudding, stir to combine, fold in Cool Whip. Frost 9×13 cake. You’ll have extra topping but kids like it without cake too! This really is amazing! PS do not drain frozen or fresh strawberries.

  2. We’ve been using a similar recipe for yrs…except before adding the cool whip topping you layer pudding over the cake first and then the cool whip. Its the best cake ever…

  3. I have not tried this cake, but I have made other poke cakes. I don’t think you need the frosting. Other ones only require the whipped topping and is great.. Too sweet! Denise’s changes sound great.

    • this can be done with coconut, too. Bake a white box cake, Heat together some coconut milk and powdered sugar..as much or as little as you want (I do a lot). You can get it as sweet as you want or not so sweet, just keep tasting. Let cake cool about 19 minutes, poke as many holes as you want. ( use the small end of a turkey baster so that some cake is removed in the holes). Pour the sugar milk all over the cake, saturated heavily). Let cake cool and then spread coolwhip all over cake, Top with with shredded coconut. Refrigerate. Delicious cold dessert

  4. I am making this right now! Is it ok if I post a picture on my blog with a link to your recipe? I just want to show my friends what I did for Valentines day.

  5. In the photo of the “pokes” it looks like you scrapped the natural crust off the cake first. That’s an important step you didn’t mention! It certainly will help the jello absorb into the cake better! Looks fantastic!

    • You can whip heavy whipping cream (I usually put 1/4 cup powdered sugar in with 2 cups whipping cream and use that!)

  6. I’ve made poke hole cake for many years but I always have a problem with the jello settling mostly to the bottom of the cake & making it very gummy…does anyone else have this problem & any suggestions on how to prevent this?

    • It’s a great question! The strawberry jello “poke” element adds both a more intense flavor and moisture to the cake. So you’re welcome to replace the white cake mix with strawberry cake mix- but don’t skip the jello step! It’s so delicious. Plus, the color is so fun!

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