This post contains some affiliate links for your convenience. Click here to read my full disclosure policy.
Strawberries and Cream Poke Cake
If you’ve never tried a Strawberries and Cream Poke Cake, you’re missing out! Poke cakes in general are delicious, but this strawberry poke cake takes the idea to a whole new level. What I like about this recipe is that it is sweet but also fresh, with a rich moist cake base and a light whipped cream topping.
If you’d like to sweeten up the frosting with a rich cream cheese frosting, you’ll make a poke cake that’s much richer. You can also try out my vegan carrot cake cupcakes, which are absolutely to die for, and easier to make than you might think.
What is a Poke Cake?
A poke cake is an old-fashioned recipe that originated back in the 1970s. There are hundreds of variations of poke cakes you can make, and each one is as delicious as the next! Usually, an unset Jello mixture is poured overtop of a baked cake with holes poked into it, and allowed to seep into the cake. This creates beautiful swirls of flavor and color in the cake.
While it might sound a bit strange (and something one of your old aunties might have brought to the church potluck), I promise, there’s a reason poke cakes have stood the test of time – they are really delicious!
Why You’ll Love Strawberries and Cream Poke Cake
Strawberries and cream poke cake is really easy to make and is a very moist cake. It’s made from a white cake base and strawberry Jello, with a light whipped cream topping. Even if you aren’t naturally a great baker, a poke cake is a great choice because the yummy Jello filling helps cover and fix any dryness or baking errors. Plus, it looks beautiful when you cut into it, and is perfect for a party.
Helpful Equipment To Make Strawberry Poke Cake
These tools will help make this recipe even easier!
- Measuring cups and spoons
- Mixing bowl
- Stand mixer or hand mixer
- Cutting board and knife
- Wire cooling rack
- Whisk
- Spatula or flipper
- 9 x 13 baking dish
- Kettle
Strawberries and Cream Poke Cake Ingredients
You don’t need much to make this yummy poke cake. Here’s the list:
- 1 Box white or vanilla cake mix
- Ingredients to make the cake (usually eggs, oil, and milk or water)
- 1 cup + 2 tbsp Boiling water
- 1 box of Strawberry Jelly/Jello Powder
- ½ cup Cold water
- 1 cup + 1 tbsp Heavy cream
- ½ cup Fresh strawberries (optional garnish)
- Powdered sugar (optional garnish)
- Mint leaves (optional garnish)
How To Make Strawberries and Cream Poke Cake
Bake the cake according to the package instructions. Bake in a 9×13 inch cake pan for best results.
Check for doneness by pricking the finished cake with a toothpick to check if it’s completely baked. If the toothpick comes out clean, the cake is ready.
Before the cake cools, poke holes in the cake with a large fork or handle of a wooden spoon, about 1 inch apart. You’ll want lots of holes in the cake!
Next, measure out your boiling water and the Jello. Stir them together until you get a fully combined mixture.
Pour Jello over the entire cake, allowing it to evenly seep into all of the holes. You may not need to use the whole thing. Once the cake is saturated, just put the remaining mix in the fridge and let it set to enjoy later!
Allow it to cool.
In a large mixing bowl, whip the heavy cream just until soft peaks form and it’s no longer liquidy. Spread it evenly over the cooled cake.
Garnish with sliced fresh strawberries. You can also dust with powdered sugar or decorate with fresh mint.
Prep Time
The cake will require about 30 minutes of prep and decorating time, with time in the middle for baking and cooling.
How do I make sweetened whip cream?
This recipe makes a very light, unsweetened whipped cream, but if you like yours sweeter, it’s very easy to make. Just add 2-4 tbsp of powdered or granulated white sugar to your whipping cream and mix until soft to medium peaks form. Don’t overmix or your whipping cream will turn into butter!
Want an extra special treat? Make Strawberry Whipped Cream to top your Strawberry Poke Cake! When your soft peaks form, add ¼ cup of your strawberry Jello to the bowl, then mix again until your peaks get stiffer. Spread over your cake and store in the refrigerator.
Variations and Substitutions
There are so many great poke cake variations! Here are a few different ways to make this recipe:
- Use any variety of cake mix that you’d like! Chocolate, Vanilla, Strawberry, or FunFetti cake are all yummy options (although the chocolate won’t show the swirls very well).
- Use any flavor of Jello, too!
- Instead of whipped cream, you can use my classic cream cheese frosting recipe, or this recipe for chocolate buttercream which will add a different flavor and richness to the cake. You can also use a can of frosting from the store.
- Decorate with sprinkles, fresh strawberries, or a drizzle of chocolate sauce
What can I serve with poke cake?
This poke cake is light and refreshing. Here are some great options for serving:
- Strawberry juice
- Strawberry lemonade
- Coffee or tea
- Milk
- More whipped cream
- Vanilla or strawberry ice cream
- Fresh berries
Tips & Tricks and Recipe Notes
- Make the Jello right before you pour it over the cake so it doesn’t begin to set in the bowl.
- Make lots of holes so there are plenty of spots where the Jello can sink down in!
- Serve this dish cold for the best experience. This will really make the flavors pop!
- Make Poke Cake Cupcakes! Instead of a 9×13 pan, use a cupcake tin and liners instead. Poke holes in the cupcakes, and follow the directions as written, making sure to divide out your Jello mixture evenly.
How to Store
This recipe is best served the day after you make it, however, you can keep it in the fridge for 3-4 days. It may begin to get a bit soggy, so I suggest eating it up right away.
And Yes! You can absolutely freeze poke cake! I recommend freezing it after it’s been sitting in the fridge for a few hours, but before you’ve frosted it. If you’re using a glass dish, you can cover it tightly with plastic wrap, wrap it in foil, and put it right in the freezer. If you want to remove it from the pan, turn it out onto a cutting board, wrap it tightly in plastic wrap, and then wrap it in aluminum foil. Freeze for up to three months. Thaw before unwrapping.
FAQs
Help! My poke cake holes are showing!
If you can see the holes in your poke cake, don’t worry about it all. You’re going to cover them with whipped cream frosting anyway!
When should I poke holes in my poke cake?
You should poke holes in your cake while it’s still warm.
How big should the holes in my poke cake be?
This depends on the type of poke cake you’re making. If you make a poke cake with Jello (a very thin substance), your holes can be smaller, and you can use a fork. But if you’re using custard, pudding, or creme de leche, you’ll need larger holes for the thick mixture to sink down into. In that case, you’ll want to use the handle of a wooden spoon.
Conclusion
This Strawberries and Cream Jello Poke Cake is a great option for any occasion. It’s moist, bursting with flavor, and so easy to make! Plus, it looks beautiful and vibrant when you cut into it. With so many ways to customize the recipe, it’s easy to make a poke cake that’s perfect for your taste. Enjoy!
Print
Strawberries and Cream Poke Cake
- Total Time: 40 minutes
- Yield: 8 1x
Description
If you’ve never tried a Strawberries and Cream Poke Cake, you’re missing out! Poke cakes in general are delicious, but this strawberry poke cake takes the idea to a whole new level. What I like about this recipe is that it is sweet but also fresh, with a rich moist cake base and a light whipped cream topping.
If you’d like to sweeten up the frosting with a rich cream cheese frosting, you’ll make a poke cake that’s much richer. You can also try out my vegan carrot cake cupcakes, which are absolutely to die for, and easier to make than you might think.
Ingredients
- 1 Box white or vanilla cake mix
- Ingredients to make the cake (usually eggs, oil, and milk or water)
- 1 cup of Boiling water
- 1 box of Strawberry Jelly/Jello Powder
- 1/2 cup Cold water
- 1 cup + 1 tbsp Heavy cream
- 1/2 cup Fresh strawberries (optional garnish)
- Powdered sugar (optional garnish)
- Mint leaves (optional garnish)
Instructions
- Bake the cake according to the package instructions. Bake in a 9×13 inch cake pan for best results.
- Check for doneness by pricking the finished cake with a toothpick to check if it’s completely baked. If the toothpick comes out clean, the cake is ready.
- Before the cake cools, poke holes in the cake with a large fork or handle of a wooden spoon, about 1 inch apart. You’ll want lots of holes in the cake!
- Next, measure out your boiling water and the Jello. Stir them together until you get a fully combined mixture.
- Pour Jello over the entire cake, allowing it to evenly seep into all of the holes. You may not need to use the whole thing. Once the cake is saturated, just put the remaining mix in the fridge and let it set to enjoy later!
- Allow it to cool.
- In a large mixing bowl, whip the heavy cream just until soft peaks form and it’s no longer liquidy. Spread it evenly over the cooled cake.
- Garnish with sliced fresh strawberries. You can also dust with powdered sugar or decorate with fresh mint.
- Prep Time: 10
- Cook Time: 30
- Category: Dessert, Cake
- Method: Oven
- Cuisine: American
If you’d like to save it for later, please save it to Pinterest.
