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5 from 1 vote


Strawberries & Cream Poke Cake is the perfect light and sweet jello dessert perfect for any gathering with family and friends. Delicious poke cake recipe that's so pretty!
Prep Time4 hrs
Cook Time30 mins
Total Time4 hrs 30 mins
Course: Cake, Dessert
Cuisine: American
Keyword: Strawberry Poke Cake
Servings: 20
Calories: 193kcal
Author: Butter With A Side of Bread


How to Make the Strawberry Poke Cake

  • 1 15.25 oz boxed white cake mix
  • 3/4 cup boiling water
  • 3 oz strawberry Jell-O
  • 1/2 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


  • 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!


Calories: 193kcal | Carbohydrates: 37g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 229mg | Potassium: 66mg | Fiber: 1g | Sugar: 26g | Vitamin A: 10IU | Vitamin C: 13.4mg | Calcium: 68mg | Iron: 0.6mg