Strawberry Poke Cake

Moist white cake bursting with strawberries and topped and topped with Cool Whip. This strawberry poke cake is easy to make and always a crowd-pleaser. 

I love poke cakes. So far I’ve shared yummy varieties like praline and banana pudding.

Today I’m making strawberry poke cake. It is SO easy! It starts out with a white cake mix. Then it is filled with cheesecake pudding and strawberry jello. Finally, it is topped off with a light whipped cream topping.

No one will ever guess this moist poke cake started out with a box mix!

Its red color would make it a perfect Valentine’s Day or Christmas dessert too.

Why This Cake Is The Best

1. Quick and Easy: Using a box mix makes this cake a breeze to make.
2. Make-Ahead Friendly: It has to set up in the fridge for an hour or so, so it’s perfect to make ahead!
3. Serves a Crowd: Since it bakes in a 9×13 pan, this is perfect for potlucks and get-togethers.

What Is a Poke Cake?

A poke cake is just what it sounds like. A cake is baked and then covered with small holes to allow a filling to flavor the whole cake. Usually, jello, pudding, or both like in this recipe are used.

Ingredient Notes

• Cake Mix: White cake lacks egg yolks which allows the color of your filling to shine.  However, you can also use a yellow cake mix you prefer. You’ll also need to grab the ingredients called for on the box.  This is usually oil, eggs, and water.
• Jello: Feel free to use your favorite flavor. Raspberry, cherry, peach, or berry blue would also be tasty.
• Cool Whip: Thaw overnight in the fridge (it keeps in the fridge for up to 2 weeks). You can also quickly thaw on the countertop for around 30 minutes. Never microwave or it may melt/separate.
• Strawberries: If you can’t find strawberries in sugar you can use fresh or frozen strawberries sprinkled with white sugar.
• Cheesecake Pudding Mix: This adds great flavor. However, if you can’t find it vanilla works too.

How To Make a Strawberry Jello Poke Cake

1. Prep Work: Preheat oven and line pan.
2. Bake Cake: Bake cake according to box directions.
3. Fill: Poke holes on top of the cake and pour jello mixture. Chill and repeat with pudding mixture.
4. Top: Spread evenly with Cool Whip.

Leftovers

Storage: Store in the refrigerator for up to 4 days.

Freeze: Freeze for up to 4 months. Thaw overnight in the fridge before enjoying.

Tips

•  Line pan: Line your pan with nonstick tin foil to easily remove the cake, and make cleaning your pan easier too.
• Poke holes using a wooden spoon around 1 inch apart. You don’t want them too close together or the cake may lose its structure. However, if they’re too far apart you won’t get filling in every bite.
• Hot vs. Cold: Add the filling while the cake is hot so it can better soak in. However, add Cool Whip only after the cake cools or it will melt off.
• Don’t overbake: Bake until a toothpick inserted in the center comes out clean. Overbaking will lead to a dry crumbly cake.
• This cake needs to chill for at least a few hours before slicing. This gives the jello time to soak in. You can even make it the day before.

More Poke Cakes To Try

Chocolate Poke Cake

Boston Cream Pie Poke Cake

Oreo Poke Cake

Pineapple Poke Cake

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Strawberry Poke Cake

Moist white cake bursting with strawberries and topped with whipped cream. All the flavors of strawberry cheesecake in an easy to make sheet cake!

4.89 from 17 votes

Print Pin Rate

Course: Cake

Cuisine: American

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: 12 Slices

Calories: 230kcal

Author: Krystle Smith

Ingredients

• ▢ 1 Box White Cake Mix
• ▢ 1 Cup Boiling Water
• ▢ 1 Package of Strawberry Jello
• ▢ ½ Cup Cold Water
• ▢ ½ Cup Frozen Strawberries in Sugar
• ▢ 1 Large Box Cheesecake Pudding Mix
• ▢ 2 Cups Whole Milk
• ▢ 12 Ounces Cool Whip

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Instructions

• Preheat oven to 350 degrees F.
• Prepare the cake according to package directions.
• Grease a 9x13 inch baking dish. Evenly spread batter into prepared pan.
• Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool completely.
• Poke holes in the top of the cake using a wooden skewer or the back of a wooden spoon.
• In a small bowl, combine jello and boiling water. Stir until dissolved.
• Then stir in cold water.
• Evenly pour over cake.Refrigerate for 1 hour.
• In a large bowl, whisk mil and pudding mix until smooth. Fold in strawberries.
• Pour pudding evenly over cake. Refrigerate for ~1 hour.
• Top with Cool Whip. Garnish with additional strawberries if desired.
• Store in the refrigerator.

Notes

Ingredient Notes

• Cake Mix: White cake lacks egg yolks which allows the color of your filling to shine.  However, you can also use a yellow cake mix you prefer. You'll also need to grab the ingredients called for on the box.  This is usually oil, eggs, and water.
• Jello: Feel free to use your favorite flavor. Raspberry, cherry, peach, or berry blue would also be tasty.
• Cool Whip: Thaw overnight in the fridge (it keeps in the fridge for up to 2 weeks). You can also quickly thaw on the countertop for around 30 minutes. Never microwave or it may melt/separate.
• Strawberries: If you can't find strawberries in sugar you can use fresh or frozen strawberries sprinkled with white sugar.
• Cheesecake Pudding Mix: This adds great flavor. However, if you can't find it vanilla works too.

Tips

•  Line pan: Line your pan with nonstick tin foil to easily remove the cake, and make cleaning your pan easier too.
• Poke holes using a wooden spoon around 1 inch apart. You don't want them too close together or the cake may lose its structure. However, if they're too far apart you won't get filling in every bite.
• Hot vs. Cold: Add the filling while the cake is hot so it can better soak in. However, add Cool Whip only after the cake cools or it will melt off.
• Don't overbake: Bake until a toothpick inserted in the center comes out clean. Overbaking will lead to a dry crumbly cake.
• This cake needs to chill for at least a few hours before slicing. This gives the jello time to soak in. You can even make it the day before.

 

Nutrition

Calories: 230kcal | Carbohydrates: 45g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 337mg | Potassium: 120mg | Fiber: 1g | Sugar: 25g | Vitamin A: 115IU | Vitamin C: 4mg | Calcium: 172mg | Iron: 1mg

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