Strawberries and Cream Poke Cake

I’m a huge fan of poke cakes because they’re incredibly moist and tender.

If you’re not familiar, poke cakes are cakes that have holes poked in them after baking and a sweet sauce is poured in which both flavors the cake and keeps it squishy soft. No chance of a dry cake.

Strawberries and Cream Poke Cake - A fast, EASY, foolproof cake that looks tie-dyed from the strawberry streaks!! Super moist yet light and perfect for spring and summer parties!!

Normally the sweet sauces that I’ve used in poke cakes are sweetened condensed milk, caramel sauce, and peanut butter. Strawberry is a first for me and it won’t be the last.

The cake is super moist yet light, airy, and not heavy in the least. It’s refreshing on a warm day because it’s stored in the fridge and served chilled. It’s the kind of cake you’ll want to take a fork right into the cake pan and keep straightening the rows.

Strawberries and Cream Poke Cake - A fast, EASY, foolproof cake that looks tie-dyed from the strawberry streaks!! Super moist yet light and perfect for spring and summer parties!!

The cake is incredibly easy and uses only 4 main ingredients: cake mix, strawberry Jell-O, Cool Whip, and strawberries. Yes, plenty of baking shortcuts which makes this a fast, easy, and foolproof cake that’s perfect for spring and summer parties or potlucks.

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If you want to keep this cake more homemade than semi-homemade you can make a double batch of this scratch vanilla cake rather than cake mix. Although you could whip your own cream, it will likely deflate within a day and you’ll have a #cakefail on your hands. I prefer Cool Whip because it’s much more stable and doesn’t deflate.

I love the tie-dyed appearance of the white cake with red Jell-O streaks. I used regular (not sugar-free) Jell-O and can’t speak to the results if you use sugar-free. The strawberries and whipped cream (err…whipped topping) is such a classic and perfect combination.

Print Recipe

Strawberries and Cream Poke Cake

This poke cake is tender, moist, and squishy soft. The cake is super moist yet light, airy, and refreshing on a warm day because it's served chilled. The cake is incredibly easy and uses only 4 main ingredients: cake mix, strawberry Jell-O, Cool Whip, and strawberries. Baking shortcuts make this a fast, easy, and foolproof cake that's perfect for parties or potlucks. I love the tie-dyed appearance of the white cake with red streaks.

Yield: one 9x13-inch cake

Prep Time: 10 minutes

Cook Time: about 23 to 28 minutes

Total Time: about 5+ hours, for cooling

Ingredients:

  • one 15.25-ounce box white cake mix (I used Duncan Hines but you can use this scratch recipe), plus ingredients to make the cake (likely 3 egg whites, water, and oil)
  • 1 cup boiling water
  • one 3-ounce package strawberry Jell-O
  • 1/2 cup cold water
  • one 8-ounce container whipped topping, thawed (I used fat-free)
  • fresh strawberries sliced for garnishing, to taste

Directions:

  1. Preheat oven to 350F. Line a 9x13-inch pan with aluminum foil and spray with cooking spray; set aside.
  2. Make cake according to package directions (likely adding 3 egg whites, water, and oil) and bake as directed.
  3. Remove cake from the oven when it's done (probably about 23 to 28 minutes) and use a fork to poke holes all over the cake. I didn't count but I estimate I poked the cake in about 100 places, evenly spaced over the surface; set cake aside.
  4. To a large microwave-safe measuring cup, add 1 cup water and bring to a boil, about 90 seconds on high power.
  5. Add the Jell-O and whisk to combine until Jell-O has fully dissolved.
  6. Add 1/2 cold water and whisk to combine.
  7. Slowly and evenly pour the Jell-O water over the cake, taking your time to evenly distribute it. Cover and place cake in the fridge for about 3 hours.
  8. Remove cake from the fridge, evenly spread the whipped topping over the surface, cover cake, and refrigerate for at least 2 hours (overnight is even better) before slicing, garnishing with strawberries, and serving. Tip - Don't add the strawberries until immediately prior to serving because they can get a little mushy if they're sitting in Cool Whip in the fridge. Cake will keep airtight in the fridge for up to 5 days.

Lightly adapted from Kraft

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