4.5 from 51 votes
Strawberry Poke Cake Recipe
Strawberry Poke Cake is a moist white cake baked then pierced to soak up a strawberry gelatin mixture. The gelatin soaks into the cake, adding fruit flavor and moisture, and it’s topped with whipped topping and fresh sliced strawberries for a creamy, fruity finish. The cake’s texture is tender and moist with distinct layers from the gelatin and topping.
Prep Time
10 mins
Cook Time
25 mins
Chill Time
5 hrs
Total Time
5 hrs 35 mins
Servings:
20
servings
Calories:
141 kcal
Course:
Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 20 servings
Amount Per Serving
Calories 141
% 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.