Strawberries and Cream Poke Cake is made with a cake mix, seeped with Jello and topped with sweet cream and strawberries. This easy to make Jello Poke Cake is perfect for get-togethers!
This Strawberries Poke Cake recipe is the perfect light and sweet Jello dessert, great for any gathering with family and friends. It is easy to see why this Strawberry Poke Cake is a family favorite, it is delicious and beautiful!
Strawberries & Cream Poke Cake is a wonderful dessert that I knew my daughter would love – she loves strawberries! This recipe is so simple to make, with just a few ingredients you and your family can be enjoying this tasty and stunning treat!
What is a Poke Cake?
Poke Cakes became popular back in the 1970’s and people have loved experimenting with different flavors ever since. These cakes were given their name, Poke Cake, because after the cake has been baked, holes are poked all through out it before adding some type of filling into the holes. It really is a fun spin on a standard cake, you get added flavor for a delightful dessert. For this cake recipe, we are using Strawberry Jello.
Ingredients needed for Strawberries & Cream Poke Cake:
Here’s what you’ll need to make the Cake:
-Cake Mix: You will need 1 box of white cake mix for the base of this treat. Pick your favorite brand, anyone will be great.
-Water: Using ¾ cup boiling water will be used to make the Jello for this cake.
-Jell-O: You will need 1 box of Strawberry flavored Jell-O to achieve the delicious strawberry flavor.
-Cold Water: You need ½ cup cold water to complete the Jell-O recipe needed for this cake.
Here’s what you’ll need to make the Frosting:
-Cool Whip: You need 1 tub of cool whip non-dairy whipped topping for the fluffy creamy goodness on the cake.
-Almond extract: You will need 1 tsp of almond extract to give the whipped topping added flavor.
-Frosting: Use 1 tub of ready-made frosting to add a thicker and creamier texture to the cake topping.
-Strawberries: You will need some fresh strawberries to add to the top of the cake for added deliciousness.
How to make Strawberry & Cream Poke Cake:
Cake baking
To start, bake the cake as directed on the back of the box. Follow the directions for a 9×13 pan.
If you want to make boxed cake mix taste a little better, swap out milk for the water and add an additional egg – or egg white in this case!
After the cake has cooked, let it cool for 20 minutes. Then “poke” the cake with a large fork. I space my pokes about 1/2″ apart, covering the entire surface of the cake.
Jell-O time
First, in a medium sauce pan boil ¾ cup of water.
Once it boils, in a mixing bowl combine the boiling water and the Jell-O mix and stir until the Jell-O is completely dissolved.
Then, pour in ½ cup cold water and continue to stir, then pour over the cake.
Lastly, cover the cake with plastic wrap and refrigerate for about three hours.
Making the topping
In a medium size bowl, combine the Cool-Whip and frosting together, stirring gently.
Add in almond extract and mix until fully combined.
Spread the mixture on top of cake gently, be careful not to tear the cake.
Next, wash, core and slice/dice the fresh 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.
Serve cool and enjoy!
STRAWBERRIES & CREAM POKE CAKE
Ingredients
How to Make the Strawberry Poke Cake
- 1 15.25 oz boxed white cake mix
- ¾ cup boiling water
- 3 oz strawberry Jell-O
- ½ cup cold water
How to Make the Whipped Cream Frosting
- 8 oz whipped topping
- 8 oz vanilla frosting {I like the whipped white frosting for this recipe}
- 1 tsp almond extract
- 16 oz strawberries for topping
Instructions
Cake baking
- To start, bake the cake as directed on the back of the box. Follow the directions for a 9×13 pan.
- If you want to make boxed cake mix taste a little better, swap out milk for the water and add an additional egg -or egg white in this case!
- After the cake has cooked, let it cool for 20 minutes. Then “poke” the cake with a large fork. I space my pokes about 1/2″ apart, covering the entire surface of the cake.
Jell-O time
- First, in a medium saucepan boil ¾ cup of water.
- Once it boils, in a mixing bowl combine the boiling water and the Jell-O mix and stir until the Jell-O is completely dissolved.
- Then, pour in ½ cup cold water and continue to stir, then pour over the cake.
- Lastly, cover the cake with plastic wrap and refrigerate for about three hours.
Making the topping
- In a medium size bowl, combine the Cool-Whip and frosting together, stirring gently.
- Add in almond extract and mix until fully combined.
- Spread the mixture on top of cake gently, be careful not to tear the cake.
- Next, wash, core and slice/dice the fresh 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.
Video
Notes
Nutrition
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Can poke cake be made ahead of time?
Yes, you can make poke cake 1-2 days before you plan on serving it! I actually think poke cakes are even better the next day because the yummy filling has more time to seep into the cake! Just store it covered in the fridge.
Can you freeze poke cake?
You can freeze poke cake! You can freeze the entire cake, or freeze slices in airtight containers. Just thaw it in the fridge for 2-3 hours before serving.
Can you replace the Cool Whip in Strawberries & Cream Poke Cake?
Cool Whip is the best “whipped topping” to use in this recipe. However, if you can’t find Cool Whip where you live or you prefer not to use it in recipes, you can use stabilized whipped cream instead. If you just use regular whipped cream, the consistency will be too light and the cream will not hold up very well when mixed into the jello salad. It’s very simple to make your own stabilized whipped cream and it just takes a few minutes!
See Homemade Whipped Cream recipes here.
How do you make stabilized whipped cream?
To make stabilized whipped cream, you will need the following ingredients:
-4 ounces of cream cheese (softened to room temperature)
-1/3 cup powdered sugar
-1 tsp vanilla extract
-1 cup heavy whipping cream.
How to make stabilized whipped cream
Start by beating the cream cheese, powdered sugar and vanilla extract until soft and smooth.
In a separate bowl, beat the whipping cream just until soft peaks form.
Add the cream cheese mixture to the whipped cream and beat until stiff peaks are formed. Store in the refrigerator until ready to use.
A little tip for making whipped cream faster. Use a metal bowl for whipping the cream and place the bowl in the freezer for about 30 minutes before you make the whipped cream. This will significantly decrease the amount of time that you will need to beat the whipped cream – the process will go much faster!
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Strawberries & Cream Poke Cake is the perfect light and sweet dessert, perfect for any gathering with family and friends. A delicious poke cake recipe that is so pretty!
Denise says
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.
Jessica says
Thanks so much Denise! I love the changes you make- I’ll have to try it!
paulette says
do you make the punning or leave it dry.
Andrea says
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…
Marybeth says
Why almond extract?
Jessica says
It compliments the strawberries beautifully!
Donna Wink says
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.
Carla McNair says
Has anyone noticed a difference in letting the cake sit in the fridge for 3 hours and not?
Misty says
I wonder if this would work for cupcakes?! Yum!
Jessica says
Hmmm- it might! Let me know if you try it out!
B Wood says
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
Jessica says
That sounds amazing! Would you mind if I experimented with that recipe and eventually posted it on my blog? I’ll certainly give you credit! Let me know if that’s okay!
B Wood says
Go for it. And I don;t need the credit at all..lol
Jasmine says
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.
Jessica says
Of course- I’m glad you liked it!
Jasmine says
Very delicious! Made this recipe for Valentines Day and it was a hit! Everyone loved it.
Deborah says
I have a recipe like this, only it uses a can of strawberry soda instead of the jello and water.
Jessica says
That’s so fun- I’m going to have to try that!
Linda says
Way to sweet with icing. Next time I will just use the whip topping. Very good cake.
Colleen says
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!
Jessica says
I didn’t scrape the crust off or anything Colleen- it just kind of naturally happens when you poke the holes. 🙂
Sarah says
What is cool whip? And what could I substitute it for?
Jessica says
You can whip heavy whipping cream (I usually put 1/4 cup powdered sugar in with 2 cups whipping cream and use that!)
Ann says
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?
Dee says
I know this is a way late reply, but I always had this same problem with poke cakes and came up with a solution. I usually get a spaghetti stirrer, the kind that looks like a spoon with spikes coming out of it, and use that to make holes that are only about an inch or so deep into the cake. This allows for the jello to settle near the middle and not pool into the bottom.
Nana says
Not a crtitcism but just a question—why not just use a strawberry cake mix instead of the add.in?
Jessica says
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!
Taneilya says
I use vanilla extract instead of almond my husband allergic to nuts but he loves this cake not to sweet for him.