Easy Strawberry Poke Cake

A serving of strawberry poke cake on a white plate with a try of poke cake portions in the background.

5 from 1 vote

Easy Strawberry Poke Cake

Craving a delightful dessert that's bursting with strawberry flavor? Look no further than this easy strawberry poke cake recipe! This crowd-pleasing treat features a light and fluffy cake base, fluffy whipped topping, then it's studded with juicy strawberries with strawberry jello soaking into the cake. The bonus is, it’s easy to make!

Prep Time6

Cook Time30

cake cooling time1

Total Time1 36

Course: Dessert

Cuisine: American

Servings: servings

Calories: 332Kcal

Author: Susan Moncrieff

Ingredients

1 package white cake mix
½ cup vegetable oil
3 large eggs or 4 egg whites
1 package Strawberry jello
1 cup boiling water to dissolve the jello
8 oz whipped topping
12 strawberries nice ones, cut in ½

Instructions

Preheat the oven to 350°F. Either line a 9 x 13 pan with parchment paper or spray it with nonstick spray.
To the cake mix, add water, oil and eggs. I use a hand mixer but this isn't that difficult to mix by hand.
Bake for 28 - 30 minutes, checking with a toothpick in the center of the cake to see if the cake is done.
Let the cake cool before proceeding (at least an hour).
Poke holes evenly spaced. I used the back of a wooden spoon so you can see the holes better. You can also poke with a fork.
Mix 1 cup boiling water into the Strawberry jello powder until the powder is dissolved. Allow to cool for a few minutes (don't put it in the fridge; it might set—you want it warm and liquid).
Pour strawberry jello evenly over the top of the cake, making sure you get some into each poked hole
Cover with whipped topping, and then place a strawberry half on top of each piece of cake.
I cut a 9 x 13 pan into 24 pieces (4 x 6). Those are smaller pieces but people prefer a small piece and can go for seconds.

Notes

How long can this be stored in the refrigerator?

The cake and whipped topping are fine in the fridge for up to 4 days. I would not put the strawberries on until just before serving. Sometimes strawberries don't last 4 days!

Can I freeze this cake?

I wouldn't. The strawberries won't look nice and for this recipe I recommend fresh strawberries. Also, you would be refreezing the whipped topping.
If you will be squeezed for time the day you are serving this, I'd recommend making the cake the night before and assembling everything the day of. The assembling does not take long.

Can I use frozen strawberries?

I would recommend using fresh strawberries because they look so much nicer on this cake. You only need ½ a slice per piece and if you cut your cake the way I do, you only need 12 nice looking strawberries (for 24 pieces).

Nutrition (I am not a nutritionist. These are estimates only)