Strawberry Poke Cake Recipe
User Reviews
4.5
Strawberry Poke Cake Recipe
Description
The Strawberry Poke Cake begins with baking a white boxed cake in a lined pan. Once baked, the cake is perforated with a fork all over to allow a hot mixture of dissolved strawberry gelatin and water to be poured over, soaking the cake evenly. The cake is chilled for several hours to set the gelatin.
After chilling, the cake is topped with a whipped topping spread smoothly across the surface, then refrigerated again to firm up. Before serving, fresh sliced strawberries garnish the cake, adding fresh fruit notes and color contrast.
The poke method creates a moist cake that balances the sweetness with the strawberry flavor infused through the gelatin layer. This layered dessert is well suited for gatherings and can be prepared ahead. The cake remains fresh refrigerated for several days but strawberries should be added just before serving to maintain texture.
Ingredients
- 1 white cake mix plus ingredients to make the cake (likely 3 egg whites, water, and oil, 15.25-ounce box
- 1 cup water boiling
- 1 strawberry gelatin dessert 3-ounce package
- ½ cup water cold
- 1 whipped topping thawed (I used fat-free, 8-ounce container
- strawberries to taste, fresh, sliced for garnishing
Instructions
- Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
- Make cake according to package directions (likely adding 3 egg whites, water, and oil) and bake as directed.
- Remove cake from the oven when it’s done (probably about 23 to 28 minutes) and use a fork to poke holes all over the cake.
- To a large microwave-safe measuring cup, add 1 cup water and bring to a boil, about 90 seconds on high power.
- Add the Jell-O and whisk to combine until Jell-O has fully dissolved.
- Add 1/2 cold water and whisk to combine.
- Slowly and evenly pour the Jell-O water over the cake, taking your time to evenly distribute it. Cover and place cake in the fridge for about 3 hours.
- Remove cake from the fridge, evenly spread the whipped topping over the surface, cover cake, and refrigerate for at least 2 hours (overnight is even better) before slicing, garnishing with strawberries, and serving.
Notes
- Add sliced strawberries just before serving to prevent mushiness.
- Store the cake airtight in the refrigerator for up to five days.
- It is possible to use a scratch vanilla cake recipe instead of a boxed mix if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20servings
Amount Per Serving
Calories 141 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 141kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 3mg | 1% |
| Sodium | 102mg | 4% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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