Strawberry Poke Cake is one of those desserts that just feels like sunshine in a slice. Whether you’re hosting a summer potluck or simply craving something fruity and nostalgic, this cake delivers all the fun of strawberries and cream with none of the fuss. It’s moist, colorful, and incredibly satisfying—like your favorite childhood dessert all grown up.

You start with a soft vanilla cake, then poke holes all over and pour in strawberry gelatin, letting it seep into every bite. Add a creamy topping, fresh strawberries, and maybe a crunch of cookie crumble or graham crust, and you’ve got a showstopper that’s easier to make than it looks.

Let’s break it down into simple steps so you can make this sweet, bright delight at home.

Recipe Snapshot

Category	Details
Yield	1 (9×13-inch) cake
Serving Size	1 slice
Prep Time	20 minutes
Bake Time	30–35 minutes
Chill Time	2–3 hours (minimum)
Total Time	About 3.5 hours
Calories per Serving	~270
Primary Cooking Method	Baking
Occasion	Summer party, Potluck
Diet Type	Vegetarian
Storage Duration	3–4 days refrigerated

Strawberry Poke Cake Recipe That’s Fresh, Fun, and Super Moist

Recipe by Angela JonesCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

270

kcal

This strawberry poke cake recipe is a nostalgic treat with a modern twist. At its heart is a fluffy white or yellow cake that’s baked, poked, and soaked in vibrant strawberry gelatin. The result is a dessert that’s rich in flavor yet light on effort.

After chilling, the cake is topped with whipped topping and garnished with fresh strawberries, creating a dreamy texture combination. It’s an easy go-to dessert for family gatherings, potlucks, holidays, or even a weeknight treat.

Kids love the sweet strawberry center, and adults appreciate the contrast between the tender crumb and creamy top. If you’ve never tried poke cakes before, this one’s a great place to start.

Ingredients

For the Cake Base:
1 box white or yellow cake mix (plus eggs, oil, water as directed on the box)
For the Jello Layer:
1 box (3 oz) strawberry Jell-O
1 cup boiling water
1/2 cup cold water
For the Topping:
1 tub (8 oz) whipped topping (like Cool Whip), thawed
1/2 tsp vanilla extract (optional)
1/2 cup powdered sugar (optional, for a sweeter topping)
For Garnish:
1 cup fresh strawberries, sliced
Graham cracker or shortbread cookie crumbs (optional)

Directions

Prepare and Bake the Cake
Preheat your oven to 350°F (or as directed on the cake mix box). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.

In a large bowl, prepare the cake mix according to the instructions on the box. This usually involves adding eggs, oil, and water to the dry mix. Use a hand or stand mixer to beat until the batter is smooth, about 2–3 minutes.

Pour the batter evenly into the prepared pan and bake for 30–35 minutes. The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cake cool on a wire rack for 20–30 minutes.
Poke the Cake
Once the cake has cooled slightly but is still a bit warm, take a skewer, fork, or the handle of a wooden spoon and poke holes all over the top. Aim to poke holes 1 inch apart throughout the entire cake surface.

Push down at least halfway through the cake—don’t worry, the gelatin will fill the gaps and create beautiful streaks of flavor.
Prepare and Pour the Jell-O Mixture
In a medium heatproof bowl, combine the strawberry Jell-O powder with 1 cup boiling water. Stir until the powder fully dissolves—this takes about 2 minutes.
Next, add 1/2 cup of cold water and stir again. This cools the mixture slightly so it doesn’t cook the cake.

Slowly pour the Jell-O mixture over the entire cake, ensuring it seeps into all the poked holes. Move gradually to avoid oversaturation in one area. Some of the Jell-O will spread over the top—this is okay and adds flavor.

Cover the cake with plastic wrap and refrigerate for 2 to 3 hours minimum. Overnight chilling yields the best texture.
Add the Whipped Topping
Once the gelatin has fully set and the cake is cold, remove it from the fridge.
In a bowl, stir together the thawed whipped topping with vanilla extract and powdered sugar if desired. These extras enhance flavor and sweetness but are optional.

Using a spatula, spread the whipped topping evenly over the chilled cake. You can create decorative swirls or keep it smooth and flat depending on your preference. Be sure to cover the entire surface for a uniform look.
Add the Whipped Topping
Once the gelatin has fully set and the cake is cold, remove it from the fridge.
In a bowl, stir together the thawed whipped topping with vanilla extract and powdered sugar if desired. These extras enhance flavor and sweetness but are optional.

Using a spatula, spread the whipped topping evenly over the chilled cake. You can create decorative swirls or keep it smooth and flat depending on your preference. Be sure to cover the entire surface for a uniform look.

Helpful Tips for Better Results

Use the back of a wooden spoon for evenly sized holes that absorb Jell-O well.
Avoid overbaking the cake—it should be just golden on top. Overbaking leads to dryness that even Jell-O can’t save.
For a richer base, you can add sour cream or pudding mix to your cake batter.
Want extra flair? Pipe whipped cream rosettes on top and nestle a strawberry in each one.

Equipment You’ll Need

Having the right tools will make the process smoother and more enjoyable. Here’s what you’ll need:

9×13-inch baking dish
Mixing bowls (medium and large)
Hand or stand mixer (optional, but recommended)
Whisk
Fork, skewer, or chopstick (for poking holes)
Heat Proof measuring cup
Measuring cups and spoons
Spatula
Plastic wrap

Make-Ahead Tips for a Stress-Free Treat

Strawberry poke cake is perfect for prepping ahead. These make-ahead strategies will simplify your process:

Bake the cake and pour the Jell-O the day before serving. Let it chill overnight to fully absorb flavor.
Don’t add whipped topping until the day of—this keeps it looking fresh and fluffy.
Slice strawberries the night before and store them in a covered container in the fridge.
You can freeze the base cake (without Jell-O) for up to a month. Thaw, poke, and proceed as normal.

How to Store Strawberry Poke Cake

Because of the gelatin and whipped topping, storage needs a bit of care. Here’s how to keep it fresh:

Refrigerator: Cover the cake tightly with plastic wrap or a fitted lid and refrigerate. It stays good for up to 3–4 days.
Freezing: Not recommended after Jell-O and topping have been added. The texture may become watery or grainy.
Prepping for a crowd: You can slice the cake into squares and store them individually in airtight containers.

Ingredient Selection Tips

Choosing good ingredients makes a big difference, even in a boxed recipe.

Cake Mix: Choose a high-quality brand. Some include pudding for extra moisture.
Jell-O: Strawberry is traditional, but raspberry, cherry, or even lemon can work well.
Whipped Topping: Cool Whip holds its texture best, but homemade whipped cream can be used for a fresher taste.
Strawberries: Pick ripe, firm strawberries with vibrant red color. Avoid overripe berries—they release too much moisture.

Frequently Asked Questions

Q: Can I make this cake from scratch instead of using a mix?
Absolutely. Use your favorite homemade vanilla or white cake recipe—just make sure it’s dense enough to hold the Jell-O.

Q: Can I use sugar-free Jell-O?
Yes, you can. Sugar-free Jell-O works just fine, and it slightly lowers the overall calorie count.

Q: What can I use instead of whipped topping?
You can whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Stabilized whipped cream works best if the cake will sit out for a while.

Q: Can I make this cake gluten-free?
Yes. Simply use a gluten-free cake mix and check that your gelatin and whipped topping are also certified gluten-free.

Q: Is this recipe suitable for kids to help with?
Yes! Kids love poking the cake and helping with toppings. Just supervise when pouring hot Jell-O.

Final Thoughts

If you’ve never made a poke cake before, this Strawberry Poke Cake is the one to try. It’s low-effort, high-impact, and guaranteed to brighten any table. From the vibrant red jello to the dreamy whipped top and bursts of fresh strawberry, every bite screams joy. And the best part? You can personalize it endlessly—change the flavor, adjust the garnish, or build a trifle out of leftovers.

So go ahead and bake one. It might just become your go-to dessert for every celebration.