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A slice of homemade strawberry poke cake topped with whipped cream and fresh strawberries, showing creamy layers and a moist vanilla base.

Strawberry Poke Cake

A nostalgic yet fresh dessert made with moist white Strawberry Poke Cake, tangy strawberry Jello, and a creamy whipped topping. Easy enough for weeknights, impressive enough for guests – and made even better.
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Course: Dessert
Cuisine: American
Keyword: Best strawberry poke cake, Easy strawberry poke cake, Pioneer Woman strawberry Poke Cake, Strawberry Poke Cake, Strawberry poke cake with fresh strawberries, Strawberry Poke cake with pudding, Strawberry poke cake with sweetened condensed milk
Prep Time: 20 minutes
Cook Time: 25 minutes
Chill Time: 2 hours 45 minutes
Total Time: 3 hours 30 minutes
Servings: 12
Calories: 290kcal
Cost: $10

Equipment

  • 9x13 inch baking pan (Glass preferred for layering view)
  • Electric mixer (Hand or stand mixer)
  • Wooden spoon (Rounded handle for poking)
  • Large mixing bowl (For cake batter)
  • Medium mixing bowl (For Jello mixture)
  • Measuring cups and spoons
  • Rubber spatula (For folding whipped cream)
  • Offset spatula (Optional, for smooth topping)

Ingredients

Cake Base:

  • 1 box White cake mix
  • 3 Eggs - Large
  • ½ cup Vegetable oil
  • 1 cup Water
  • 1 teaspoon Vanilla extract - Optional: for extra flavor

Strawberry Filling:

  • 1 box Strawberry Jello - 3 oz
  • 1 cup Boiling water
  • 1 cup Fresh strawberries - Diced
  • 2 tablespoon Sugar - For macerating strawberries

Creamy Topping:

  • 1.5 cups Heavy whipping cream - Chilled
  • 3 tablespoon Powdered sugar - Adjust to taste
  • 1 teaspoon Vanilla extract
  • ½ cup Fresh strawberries - Sliced, for garnish

Instructions

  • Preheat oven to 350°F.
  • Mix cake mix, eggs, oil, water, and vanilla according to box directions.
  • Pour into greased 9x13 pan. Bake for ~25 minutes or until toothpick inserted comes out clean.
  • Let cake cool for 5 minutes.
  • Use handle of a wooden spoon to poke holes all over the cake surface.
  • Dissolve Jello in boiling water.
  • Stir in diced strawberries, macerated with sugar and a pinch of salt.
  • Let mixture cool for 10 minutes.
  • Slowly pour Jello mixture over cake, filling holes.
  • Gently tap pan to help mixture absorb.
  • Refrigerate cake for at least 2 hours (preferably overnight).
  • Beat cream, powdered sugar, and vanilla until stiff peaks form.
  • Spread whipped cream evenly over cake.
  • Garnish with fresh strawberry slices.
  • (Optional) Mix ¼ cup leftover Jello with 1 tablespoon cream. Drizzle over whipped cream and swirl with toothpick.
  • Slice into squares. Garnish with mint if desired. Serve chilled.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes.Feel free to add more of your favorite toppings.

Nutrition

Serving: 120g | Calories: 290kcal | Carbohydrates: 38g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 220mg | Potassium: 120mg | Fiber: 1g | Sugar: 28g | Vitamin A: 450IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg