Strawberries & Cream Poke Cake is the perfect light and refreshing jello dessert for any gathering with family and friends – it is delicious and so pretty!
Strawberries & Cream Poke Cake is a dessert that I knew my daughter would love – she loves strawberries! 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
- 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!
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STRAWBERRIES & CREAM POKE CAKE
Strawberries & Cream Poke Cake is the perfect light and refreshing dessert for any gathering with family and friends - it is delicious and so pretty!
Print Pin RatePrep Time: 4 hours
Cook Time: 30 minutes
Total Time: 4 hours 30 minutes
Ingredients
- 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
Instructions
- 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!
Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!
CakenGifts.in Noida says
May 12, 2017 at 2:02 amI never made cake but with the help of this recipe I made it successfully. It’s taste was fabulous!!!!!!!!!! I would like to recommend this cake to all my colleagues.
Nellie says
May 15, 2017 at 12:52 pmI’m so glad you enjoyed the cake!
W2F Strawberry Cakes Online says
October 15, 2017 at 10:54 pmVery delicious! I’m planning it to made this recipe for Valentines Day and hope everyone loved it. thank you for such a lovely recipe.
Jennie Busteed says
March 3, 2018 at 3:58 pmYou show Betty Crocker Super Moist white cake mix in your photo, but it only comes in a 16.25 oz box while other white mixes are 15.25 oz. Does it matter?
Jessica says
March 7, 2018 at 9:02 amNah- it doesn’t matter. 🙂 I hope you like the cake!