Strawberry Jello Poke Cake (Extra Fluffy)
User Reviews
4.8
Strawberry Jello Poke Cake (Extra Fluffy)
Description
This cake begins by beating whole eggs with sugar until the mixture becomes voluminous and airy, crucial for the sponge-like fluffiness. Flour is gently folded in to retain this airiness before pouring the batter into a greased pan and baking until a toothpick comes out clean. Once cooled, holes are poked throughout to allow the strawberry jello to seep in, infusing the cake with sweetness and a moist texture.
The cake is then topped with a layer of Cool Whip for a light, creamy contrast to the fruity jello-soaked sponge. This creates a balance of airy cake, bright strawberry flavor, and smooth topping that is refreshing yet indulgent. Resting the cake in the refrigerator allows the flavors to meld and the cake to set fully.
This recipe recommends beating eggs and sugar thoroughly to reach the correct volume, identified when batter falls in thick ribbons from a whisk. A boxed cake mix can replace the sponge cake base if preferred, following the same poking and layering steps afterward.
Ingredients
- 6 egg room temperature
- 1 cup white sugar
- 1 cup flour
- 6 oz strawberry jello package
- 2 cups Cool Whip
Instructions
- Combine the eggs with sugar, beating until the mixture is light and airy and about 3x the size in volume. This will take roughly 10 minutes in a stand mixer, longer if using a hand mixer. Follow this video tutorial for tips on making a perfect sponge cake.
- Using a spatula, fold in the flour in small portions to keep the mixture light and airy. Grease a 9in.x13in. baking dish and pour the batter in.
- Bake the cake at 350°F for 30 minutes. Once the cake is ready, a toothpick should come out clean from the center. Let the sponge cake cool to room temperature and poke holes in it with the bottom of a wooden spoon 1/2-inch apart. Prepare the jello according to the package instructions.
- Once the jello fully cools to room temperature, pour the jello mixture over the cake and fill up all the holes. Frost the top of the cake with Cool Whip.
- Let the cake rest in the refrigerator for at least a few hours before serving. Enjoy!
Notes
- Beat the egg and sugar mixture for at least 10 to 15 minutes to achieve proper volume needed for a fluffy sponge.
- Check readiness by lifting the whisk—the batter should fall in thick ribbons.
- If desired, substitute a boxed cake mix and follow the instructions for baking before poking holes and adding jello.
- Allow the cake to chill for several hours in the refrigerator to let the jello fully soak through the sponge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 83mg | 28% |
| Sodium | 40mg | 2% |
| Potassium | 55mg | 1% |
| Sugar | 18g | 36% |
| Vitamin A | 140IU | 3% |
| Calcium | 27mg | 3% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
