Strawberry Jello Poke Cake

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This easy poke cake features a simple white cake base, flavorful strawberry Jello in every crevice, and light and fluffy whipped cream layered on top.

These cakes were most popular around the 1970’s, but continue to be popular with home bakers even today!

While box mixes were ultra trendy during the initial reign of poke cakes, why can’t we see current day versions (like this strawberry jello poke cake recipe) using from scratch ingredients to kick it up a notch?

I mean, why get it from a box when you can make it easily yourself, right?

While staying true to its strawberry Jello roots, this version uses my homemade white sheet cake recipe as a base, and is topped with my airy homemade whipped cream.

My strawberry poke cake recipe has all of the kitschy fun of the original, but with all the flavor and texture of a freshly baked cake from scratch. I couldn’t be more excited to share this easy and fun recipe with you!

The three main components of this poke cake are the white cake base, the Jello “poke” layer, and the final layer of heavenly whipped cream. And so, a simple cake makes for a simple ingredient list.

A box mix is definitely going to be easier, but as you know: homemade always tastes better. Not only does it have that unmistakable “from scratch” taste, but it also has a better texture, stronger crumb, and is an all around heartier cake than anything you could get from a box.

A note worth making is that the instructions for your Jello will call for 2 cups of water (1 boiling and 1 cold), but we are just going to use a single cup of boiling water. This allows the strawberry Jello to set up on the firmer side, meaning it fills in all of the poked holes quite nicely and doesn’t oversaturate the baked white cake with too much liquid.

The whipped cream topping is adapted from the same homemade whipped cream I use in so many of my recipes, including my berry cake, ice cream sheet cake, and banoffee pie.

STEP 2. Bake it in a preheated oven for 32-34 minutes, or until a toothpick comes out clean when inserted into the middle of the cake.

STEP 3. Remove your white cake base from the oven and allow to cool for at least 20 minutes.

STEP 4. Using the handle end of a wooden spoon, spatula, or anything a little wider than the eraser end of a pencil, poke holes into the cake. Try to space your holes ¼” to ½” apart if you can. The goal is to make sure the Jello mixture will be evenly dispersed throughout, while also making sure the cake doesn’t become muddled.

Don’t worry about getting your spacing perfect though, or having a particular pattern. All of those holes will be covered by luscious whipped cream at the end, so don’t stress out too much if your holes are a little wonky. It will all work out and taste delicious, I promise!

STEP 6. To get started, add your strawberry Jello powder to a medium sized, heatproof container with a spout. A glass measuring cup works perfectly for this– I recommend using one that holds 2 or more cups to avoid any unnecessary clean up.

STEP 7. Then, add the boiling water to your strawberry Jello and stir well to dissolve the powder completely.

STEP 8. Gently pour the strawberry Jello over the surface of the cake, moving slowly to make sure you don’t oversaturate the cake in any one spot.

STEP 9. Once all of your Jello has been added to the white cake base, refrigerate for at least 1 hour before moving onto the next step. This will help the Jello set up and prevent it from bleeding into the whipped cream topping.

I like to add a bit of powdered sugar to my whipped cream. Not only does it make for a super smooth texture, but it helps stabilize the whipped cream for an extended storage time. Not like you’re going to need too lengthy of a time to store this yummy cake, but at least the insurance policy is there if you need it!

If you’ve never made whipped cream before, be sure to check out my homemade whipped cream recipe for step-by-step instructions!

STEP 10. Otherwise, combine your heavy cream, sugar (or powdered sugar), and vanilla in a mixer with the whisk attachment. Whip on medium-high speed until medium peaks form, and then turn off the mixer.

STEP 11. Spread the whipped cream evenly over the surface of the chilled Jello poke cake, and then cover tightly and refrigerate for an additional 30 minutes before serving.

STEP 12. Serve as is, or top your strawberry poke cake with fresh strawberries for a simple, yet beautiful presentation!

Strawberry Jello Cake Recipe Tips and Variations

Theoretically, you can use any flavor of gelatin for this poke cake. Feel free to add some gelatin powder to your fresh whipped topping to create fun flavor combos or to simply add another flavor profile to your poke cake.

If you’re a real sweetie pie, you might enjoy a sweeter topping!
See this chocolate layer cake recipe to make strawberry poke cake with buttercream frosting (use half of the recipe).
See this red velvet cupcake recipe to make strawberry poke cake with cream cheese frosting (use the whole recipe).

Our favorite way to serve up Strawberry Jello Poke Cake

While I love cake + ice cream, poke cake doesn’t typically need anything extra. If you’re looking for a way to level up your poke cake, consider serving it alongside fresh fruit to complement the cake flavor (in this case, sliced strawberries).

Two of the components (Jello and whipped cream) do not lend themselves well to freezing, and often collapse and lose their structure if stored in the freezer. For that reason I think it’s best to just keep your cake well covered and stored in the fridge, or share with your neighbors if you just can’t seem to eat it all yourself.

So there you have it! A beautiful, yet easy strawberry poke cake recipe that features a tightly crumbed homemade white cake, jiggly Jello in every crevice, and a silky whipped cream topping. What more could you ask for?