Strawberry Poke Cake Recipe with Jello

This easy strawberry poke cake features a simple white cake base, flavorful strawberry Jello in every crevice, and light and fluffy whipped cream layered on top. Make this strawberry poke cake even easier by using a box cake mix.

Prep Time20

Bake Time34

Chilling Time2

Total Time2 54

Servings: 12 servings

Ingredients

CAKE*

▢ 2 cups (240g) all-purpose flour be sure to measure properly
▢ 2 Tablespoons (15g) cornstarch
▢ 1 and ¾ cups (350g) granulated sugar
▢ 4 teaspoons baking powder
▢ 1 teaspoon salt
▢ 12 Tablespoons (171g) unsalted butter softened to room temperature¹
▢ 1 cup (240mL) heavy cream room temperature^1,2
▢ 6 large egg whites room temperature¹
▢ 2 and ½ teaspoons vanilla extract

JELLO LAYER

▢ 1-3 ounce box (85g) strawberry gelatin
▢ 1 cup (240mL) boiling water

WHIPPED CREAM TOPPING

▢ 1 cup (240mL) heavy cream
▢ 1 Tablespoon (8g or 13g) sugar³
▢ ½ teaspoon vanilla extract

Instructions

CAKE

Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) a 9" x 13" baking pan. Set aside.
In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, combine the flour, cornstarch, sugar, baking powder, and salt. Blend ingredients together on low until completely combined, about 1 minute.
2 cups (240g) all-purpose flour, 2 Tablespoons (15g) cornstarch, 1 and ¾ cups (350g) granulated sugar, 4 teaspoons baking powder, 1 teaspoon salt
Add the room temperature butter and beat mixture on low speed until it resembles sand. Scrape down the sides and bottom of the bowl with a spatula and mix again on low for a few seconds until thoroughly combined.
12 Tablespoons (171g) unsalted butter
Combine the heavy cream, egg whites, and vanilla extract in a large container with a spout (like a 2-cup glass measuring cup) and mix gently with a fork until blended. With the mixer speed on medium-low, add half of the milk mixture (about 1 cup) to the crumb mixture and mix until blended. Add the remaining milk mixture to the batter and beat again on medium-low until everything is incorporated.
1 cup (240mL) heavy cream, 6 large egg whites, 2 and ½ teaspoons vanilla extract
Turn the mixer off, scrape down the sides and bottom of the bowl with a spatula, and increase mixer speed to medium. Beat the batter for about 30 seconds until batter is smooth.
Pour the batter into the prepared cake pan. Bake cake for about 32-34 minutes or until a toothpick inserted in the center comes out clean and the top is lightly browned. Remove from oven and allow cake to cool for at least 20 minutes.
When the cake has cooled a bit, use the handle of a wooden spoon or spatula (you're looking for something a little larger than the size of an eraser) to poke holes in the cake. They do not have to be perfect or in any particular pattern, but try to space them out about ¼" to ½" between each poke.

JELLO LAYER

Once you have poked holes in your cake, pour the strawberry Jello powder into a medium size container with a spout, like a glass measuring cup.
1-3 ounce box (85g) strawberry gelatin, 1 cup (240mL) boiling water
Add 1 cup of boiling water, then stir the Jello powder and water together until all of the Jello powder is dissolved.
Gently pour the warm Jello evenly over the entire cake poked with holes. Refrigerate the cake for at least 1 hour before topping with whipped cream topping.

WHIPPED CREAM TOPPING

When you are ready to top the poke cake, use a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the whisk attachment to make the whipped cream.
Pour the heavy cream, sugar, and vanilla into the bowl. Turn the mixer to medium-high speed and whip until medium peaks form (about 4-5 minutes). For more detailed instructions on this step, see my homemade whipped cream post.
1 cup (240mL) heavy cream, 1 Tablespoon (8g or 13g) sugar3, ½ teaspoon vanilla extract
Spread the whipped cream evenly over the top of the cake and refrigerate for about 30 minutes before serving. Top with fresh strawberries, if desired. Cover and store leftover cake in the refrigerator for up to 5 days. I do not recommend freezing this cake.

Notes

Room temperature ingredients: it is imperative to use room temperature ingredients in this recipe. Allow ingredients to sit out at room temperature at least 45 minutes before beginning.
Cream: I strongly encourage using cream in this recipe. It keeps the crumb moist and dense and adds a creaminess to the overall texture of the cake.
Sugar: you can use granulated or powdered sugar here. I have used both and find a slightly smoother whipped cream with powdered. For 1 Tablespoon of sugar, powdered sugar will be 8g and granulated sugar will be 13g.

*For a shortcut, you can use another white cake recipe you like or a box mix. Just make sure you're using a white cake recipe/box so the Jello doesn't turn the cake orange. Disclaimer: I think this cake is better with a homemade scratch cake, as box mixes tend to be very light and fluffy. My white sheet cake recipe above yields a denser crumb that has unbeatable flavor and texture.

Recipe adapted from white sheet cake

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