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This Strawberry Poke Cake is a fun, fruity dessert with a soft white cake soaked in strawberry jello and topped with fluffy whipped cream, and it starts with a boxed cake mix shortcut. I made it for a spring birthday and the bright pink swirls inside had everyone reaching for seconds. If you love our strawberry cheesecake bundt cake, this easy strawberry poke cake is your next crowd pleaser.
Pouring strawberry jello into the poked holes is the secret to a moist, colorful cake bursting with strawberry flavor.
Strawberry Poke Cake Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 31 minutes
- ⏳ Total Time: 46 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 388kcal
- 🌶️ Flavor Profile: Sweet, fruity, creamy
- ✋ Difficulty: Easy, on par with our key lime eclair cake
Quick Answer
Bake a white cake from a boxed mix in a 9×13 dish, then poke holes all over the warm cake. Mix strawberry jello with boiling and cold water and pour it over the cake so it soaks into the holes. Chill until set, then top with whipped topping, slice, and serve.
Jump to:
Why This Recipe Works
Click to see the technique science
- Poking holes soaks in flavor. The holes let the strawberry jello sink deep into the cake for color and flavor in every bite.
- Boxed mix makes it easy. Starting with a cake mix and pudding gives you a soft, foolproof cake with almost no effort.
- Pudding adds moisture. Instant pudding in the batter keeps the cake extra moist and tender.
- Jello sets the swirls. Chilling lets the jello firm up into those pretty pink ribbons inside the cake.
- Whipped topping keeps it light. A fluffy whipped topping balances the sweet cake without weighing it down.
Why You’ll Love This Recipe
- It starts with a boxed cake mix, so it is easy enough for any baker.
- The strawberry jello makes it moist, colorful, and full of fruity flavor.
- It is a make ahead dessert that is perfect for parties, potlucks, and holidays.
Key Ingredients
Here is what makes this strawberry poke cake so good. Simple boxed shortcuts.
- White Cake Mix: The easy base. Any white or yellow cake mix works.
- Strawberry Jello: The star that soaks into the holes for color and fruity flavor.
- Vanilla Pudding: Added to the batter to keep the cake moist and tender.
- Whipped Topping: A light, fluffy finish spread over the top.
- Egg Whites: They keep the cake light and give it that classic white cake color.
See recipe card for exact quantities.
Variations and Substitutions
This strawberry poke cake is easy to customize.
- Different jello: Use raspberry, cherry, or lime jello for a new flavor.
- Fresh berries: Top with sliced fresh strawberries before serving.
- Cream cheese topping: Fold whipped topping with cream cheese for a richer top.
- From scratch: Use a homemade white cake in place of the boxed mix.
- Patriotic: Use red jello and add blueberries for a red, white, and blue cake.
How to Make Strawberry Poke Cake
- Mix the white cake mix, vanilla pudding, water, oil, and egg whites in a bowl.
- Beat the batter until smooth and creamy.
- Spread the batter evenly in a greased 9×13 baking dish.
- Bake at 350 degrees until a toothpick comes out clean, then cool slightly.
- Poke holes all over the warm cake with the end of a wooden spoon.
- Pour the boiling water over the strawberry jello and stir to dissolve.
- Whisk in the cold water until combined.
- Pour the jello evenly over the cake, filling the holes, then chill until set.
- Spread the whipped topping over the chilled cake, then slice and serve.
Recipe Tips & Tricks
- Poke the holes while the cake is warm so the jello soaks in better.
- Use the end of a wooden spoon for nice wide holes that hold the jello.
- Let the jello cool slightly before pouring so it does not just run off the top.
- Chill fully before adding the topping so the jello sets into ribbons.
- Spread the topping gently so it does not tear the soft cake.
- Keep it refrigerated until ready to serve for the best texture.
Serving Ideas and Suggestions
This strawberry poke cake is a perfect make ahead dessert for spring and summer gatherings. Serve chilled slices topped with fresh strawberries for a pretty presentation.
It is a hit at birthday parties, potlucks, and holiday cookouts. Pair it with a scoop of vanilla ice cream or a cold glass of milk for a classic treat.
Round out the dessert table with our strawberry cheesecake bars or a key lime eclair cake for a spread everyone will love.
Strawberry Poke Cake FAQs
Yes. Strawberry poke cake is actually better made ahead, since it needs time to chill and set. Make it up to a day in advance and keep it refrigerated until serving.
Use the round end of a wooden spoon for wide holes that hold plenty of jello. A fork makes holes that are too small for this strawberry poke cake.
Absolutely. While strawberry is classic, this poke cake works with raspberry, cherry, lime, or any flavor jello you like. Match the cake mix or keep it white.
Cover and refrigerate strawberry poke cake for up to 4 days. Because of the jello and whipped topping, it needs to stay chilled.
You can freeze the jello soaked cake without the topping for up to 1 month. Thaw in the fridge and add fresh whipped topping before serving.
If the jello ran off, it may have been too hot or the holes too small. Let the jello cool slightly and poke wide holes so it soaks into the strawberry poke cake.
Love easy cakes? Try our strawberry cheesecake bundt cake next.
Strawberry Poke Cake
Ingredients
- 1 box white cake mix
- 3.4 ounce box instant vanilla pudding mix
- 3/4 cup water
- 1/2 cup vegetable oil
- 4 large egg whites
- 3 ounce box strawberry jello mix
- 1 cup boiling water
- 3/4 cup cold water
- 16 ounces whipped topping thawed
Instructions
- Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray and set aside.
- Add the cake mix, pudding mix, water, oil, and egg whites in a large bowl.1 box white cake mix, 3.4 ounce box instant vanilla pudding mix, 3/4 cup water, 1/2 cup vegetable oil, 4 large egg whites
- Stir together with an electric hand mixer at low speed for 30 seconds, then on medium speed for 2 minutes, scrape down the sides as needed.
- Add the cake batter to the baking dish and bake for 26-31 minutes until a toothpick inserted into the center comes out clean.
- Poke holes all over the cake with a skewer, fork, or wooden spoon handle.
- Whisk the boiling water and jello mix for 2 minutes, then add the cold water.3 ounce box strawberry jello mix, 1 cup boiling water, 3/4 cup cold water
- Use a measuring cup with a spout to add the jello to the holes; it will spread, and that’s okay.
- Refrigerate the cake for at least 3 hours, preferably overnight.
- Top with thawed cool whip, slice, and serve.16 ounces whipped topping
Notes
- Poke Lots – Use the handle of a wooden spoon to make big holes so the jello sinks deep!
- Cool It – Let the cake cool on a wire rack before pouring jello, or it’ll get mushy.
- Mix Fast – Whisk that boiling water and jello quick so it’s smooth, not lumpy.
- Chill Long – Give it enough time in the fridge (overnight’s best) for the perfect dessert set.
- Scoop Smart – Use a big spoon to serve so you get all the layers in every bite.
- Taste Test – Sneak a tiny piece before topping—it’s too good to wait!
Nutrition
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