This easy poke cake features a tender white cake base, bright strawberry Jello filling in every crevice, and light, silky whipped cream spread on top.
What is Strawberry Poke Cake?
A poke cake is a simple sheet cake that is poked all over with the end of a wooden spoon or similar tool, then filled with flavored gelatin or pudding and finished with a light topping such as whipped cream.
Poke cakes were especially trendy in the 1970s but remain a favorite for home bakers because they’re easy and nostalgic.
Rather than relying on a boxed cake, this recipe uses a homemade white sheet cake for a firmer crumb that holds up well to the Jello and yields better flavor and texture.
This version keeps the classic strawberry Jello layer, pairs it with a simple white sheet cake base, and finishes with airy homemade whipped cream for a fresh, polished result.
This strawberry poke cake delivers all the playful charm of the original but with the flavor and texture benefit of a scratch-made cake. It’s an easy, crowd-pleasing dessert to make any time.
Strawberry Jello Poke Cake Ingredients
The recipe breaks down into three main components: the white cake base, the Jello “poke” layer, and the whipped cream topping. Aside from choosing a homemade cake or a box mix, the ingredient list is straightforward.
A simple cake makes for a simple ingredient list. Use a white cake so the Jello keeps the slices a pretty pink rather than turning the cake orange.
CAKE
I recommend a sturdy white sheet cake for the best texture, but a boxed white cake mix can be used for convenience.
Homemade cake offers a denser crumb and richer flavor that pairs beautifully with the Jello and whipped cream.
JELLO
The Jello layer is simply one box of strawberry gelatin dissolved in boiling water. For this cake we use only the boiling water called for on the box so the gelatin sets firmer and won’t oversaturate the cake.
Using one cup of boiling water (instead of adding cold water) helps the gelatin firm up inside the poked holes without making the cake soggy.
WHIPPED CREAM TOPPING
A lightly sweetened, silky whipped cream balances the sweetness of the Jello and keeps the overall dessert from tasting overly sugary.
A small amount of powdered sugar gives the whipped cream a smoother texture and extra stability so it holds up while chilling.
How to make Strawberry Poke Cake with Jello
STEP #1
Prepare your cake batter and pour it into a well-greased 9″ x 13″ pan or a pan treated with a cake release.
STEP #2
Bake at 350°F (177°C) for about 32–34 minutes, or until a toothpick inserted in the center comes out clean.
STEP #3
Allow the cake to cool in the pan for at least 20 minutes before poking holes.
POKING HOLES
When the cake has cooled slightly, use the handle end of a wooden spoon, spatula, or similar tool to poke holes across the surface. Holes spaced about 1/4″ to 1/2″ apart work well.
STEP #4
Poke evenly but don’t worry about perfection—any unevenness will be hidden under the whipped cream.
The poked holes will later be filled with the warm Jello, creating pretty pink streaks through each slice.
ADDING THE JELLO
STEP #5
Pour the strawberry Jello mix into a heatproof container with a spout, add 1 cup boiling water, and stir until fully dissolved.
STEP #6
Slowly and evenly pour the warm Jello over the cake, moving gently to avoid concentrating liquid in one spot.
STEP #7
Refrigerate the cake for at least 1 hour so the Jello can set and won’t bleed into the whipped cream topping.
ADDING THE FRESH WHIPPED CREAM
After the Jello has chilled and set, whip the cream until medium peaks form, then spread it evenly over the cake. A touch of powdered sugar helps stabilize the cream and adds a smooth finish.
Make the whipped cream by whipping heavy cream with sugar and a little vanilla on medium-high until medium peaks form, about 4–5 minutes.
Spread the whipped cream over the chilled Jello layer, cover, and refrigerate for an additional 30 minutes before serving.
Strawberry Jello Cake Recipe Tips and Variations
You can substitute other gelatin flavors if you prefer—lime, raspberry, or orange work well—though strawberry keeps the classic profile. For a flavored twist, fold a small amount of dry gelatin into the whipped cream or top with fresh fruit.
If you want to swap frostings, try a light vanilla buttercream, cream cheese frosting, or strawberry buttercream—halve those recipes if using them as a topping for this 9″x13″ cake.
Our favorite way to serve up Strawberry Jello Poke Cake
Poke cake is delightful on its own, but serving slices with fresh strawberries or a scoop of vanilla ice cream complements the flavors nicely.
CAN YOU FREEZE STRAWBERRY JELLO POKE CAKE?
Freezing is not recommended. Gelatin and whipped cream both break down in the freezer and will lose their texture. Store tightly covered in the refrigerator and enjoy within several days.
This cake keeps well in the fridge for a few days; if you have leftovers, share them with friends instead of freezing for best texture.
There you have it: a straightforward strawberry poke cake with a close-textured white cake, pockets of strawberry Jello, and a silky whipped cream finish. It’s easy to make and always a hit.
More strawberry favorites: strawberry lemonade quick bread, strawberry bundt cake, and fresh strawberry cake.
Strawberry Poke Cake Recipe with Jello
Ingredients
CAKE*
- 2 cups (240g) all-purpose flour
- 2 Tablespoons (15g) cornstarch
- 1 and 3/4 cups (350g) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 Tablespoons (171g) unsalted butter, room temperature
- 1 cup (240mL) heavy cream, room temperature
- 6 large egg whites, room temperature
- 2 and 1/2 teaspoons vanilla extract
JELLO LAYER
- 1 (3 ounce / 85g) box strawberry gelatin
- 1 cup (240mL) boiling water
WHIPPED CREAM TOPPING
- 1 cup (240mL) heavy cream
- 1 Tablespoon sugar (or 1 Tablespoon powdered sugar = 8g)
- 1/2 teaspoon vanilla extract
Instructions
CAKE
- Preheat oven to 350ºF (177ºC). Grease and flour a 9″ x 13″ baking pan or use a cake release.
- In a large bowl, combine flour, cornstarch, sugar, baking powder, and salt. Beat in the room-temperature butter until mixture resembles coarse crumbs.
- Mix heavy cream, egg whites, and vanilla in a spouted container and add to the dry mixture in two additions, mixing until just combined.
- Increase mixer speed briefly to smooth the batter, pour into the prepared pan, and bake 32–34 minutes or until a toothpick comes out clean. Cool at least 20 minutes.
- When slightly cooled, use the handle of a wooden spoon or spatula to poke holes about 1/4″ to 1/2″ apart across the cake surface.
JELLO LAYER
- Place the strawberry gelatin in a heatproof container. Add 1 cup boiling water and stir until dissolved.
- Gently pour the warm Jello evenly over the cake, allowing it to seep into the poked holes. Refrigerate at least 1 hour for the Jello to set.
WHIPPED CREAM TOPPING
- Whip heavy cream, sugar, and vanilla on medium-high speed until medium peaks form (about 4–5 minutes).
- Spread the whipped cream over the chilled Jello layer and refrigerate about 30 minutes before serving. Top with fresh strawberries if desired. Store covered in the refrigerator for up to 5 days; do not freeze.
Notes
- Room temperature ingredients: Use room temperature butter, cream, and egg whites for the best texture—allow them to sit at room temperature about 45 minutes before starting.
- Cream in the batter: Including heavy cream in the cake keeps the crumb moist and slightly dense, which works well with the Jello layer.
- Sugar for whipped cream: Either granulated or powdered sugar works. Powdered sugar gives a slightly smoother whipped cream (1 Tablespoon powdered ≈ 8g, granulated ≈ 13g).
*Shortcut: You can use another white cake recipe or a boxed white cake mix if you prefer, but a homemade white sheet cake provides a sturdier crumb and deeper flavor.
Nutrition Disclosure
All nutritional values are approximate and provided as a courtesy. Changes to ingredients or quantities will alter the estimates.