Strawberry Poke Cake

Table of Contents

Delight in the luscious sweetness of our Strawberry Poke Cake. This simple yet irresistible recipe features a light and fluffy cake infused with strawberry goodness, topped with a dreamy whipped cream layer. Elevate your dessert game with the refreshing taste of this Strawberry Poke Cake—a perfect treat for any occasion.


1 box white cake mix
3 large eggs
1/3 cup vegetable oil
1 cup water
1 package (3 ounces) strawberry-flavored gelatin
1 cup boiling water
1/2 cup cold water
1 container (8 ounces) frozen whipped topping, thawed
2 cups fresh strawberries, sliced


Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
In a large mixing bowl, combine the white cake mix, eggs, vegetable oil, and water. Mix until smooth and well combined.
Pour the cake batter into the prepared baking pan and spread it evenly.
Bake the cake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
While the cake is baking, prepare the strawberry gelatin. In a separate bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir until completely dissolved.
Stir in 1/2 cup of cold water into the strawberry gelatin mixture.
Once the cake is out of the oven, use the handle of a wooden spoon to poke holes all over the cake’s surface.
Pour the prepared strawberry gelatin over the warm cake, making sure it seeps into the holes.
Refrigerate the cake for at least 2 hours to allow the gelatin to set.
Before serving, spread the thawed whipped topping over the top of the cake and garnish with fresh strawberry slices.
Prep Time: 15 minutes | Baking Time: 30 minutes | Chilling Time: 2 hours | Total Time: 2 hours 45 minutes

Kcal: 280 kcal | Servings: 12 servings



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