Name: Easy Strawberry Poke Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: 1 box white cake mix (15 ounces); 3 large eggs; 1/3 cup vegetable oil; 1 cup water; 1 cup fresh strawberries, chopped; 1/4 cup sugar; 1/2 tablespoon lemon juice; 1 box strawberry Jello (0.3 ounce); 8 ounces Cool Whip topping, thawed; Extra fresh strawberries for garnish (optional)

Jump to Recipe· 4.3 from 4 reviews

I absolutely adore this Easy Strawberry Poke Cake Recipe because it’s a delightful combination of light, fluffy cake infused with vibrant strawberry flavor that feels like a celebration in every bite. It hits that perfect balance of sweet and slightly tart, and the poke technique makes it wonderfully moist and irresistible. Every time I make this, it’s a total crowd-pleaser, and the amazing thing is how effortlessly it comes together, despite tasting like I spent all day in the kitchen. If you love the freshness of strawberries and a dessert that’s simple yet stunning, you’re going to want to keep this recipe handy.

Why You’ll Love This Easy Strawberry Poke Cake Recipe

I love how this cake bursts with strawberry flavor in such a refreshing way. The combination of a moist white cake with the strawberry jello soaking into every nook and cranny creates an amazing flavor profile that’s both sweet and a little tangy. Then, topping the cake with cool whip and fresh strawberries? That creaminess plus fresh fruit really elevates the whole experience. It’s like having strawberry shortcake in a totally effortless form.

What excites me the most about this Easy Strawberry Poke Cake Recipe is how simple it is to prepare. Whether I’m baking for a family gathering or looking to impress guests with minimal stress, this recipe always shines. You don’t need fancy ingredients or complicated steps, just a few key pantry staples and fresh strawberries. I find it perfect for birthdays, picnics, or casual dessert cravings, and honestly, any occasion where you want something sweet, fresh, and impressive without the fuss.

Ingredients You’ll Need

A golden-brown rectangular cake with a light, slightly bumpy texture on top sits in a clear glass baking dish centered on a white marbled surface. Around the dish, there are fresh whole strawberries and halved strawberries scattered. Below the cake, there is a bowl of white whipped cream with a light and fluffy texture, next to a bowl of rich red strawberry sauce with visible chunks of strawberries. To the upper left of the cake, a small glass bowl holds a fine pink powder. The overall scene is bright and clean. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simplicity. Each ingredient plays an important role, from the white cake mix providing a soft and tender base to the fresh strawberries adding a burst of natural sweetness and texture. The strawberry jello and cool whip bring that classic, creamy poke cake flavor and finish that’s just pure magic.

White cake mix (15 ounce): The foundation of the cake, it creates a moist and tender crumb perfect for soaking up the flavorful jello.
Eggs (3 large): Bind the ingredients together and add richness to the batter.
Vegetable oil (1/3 cup): Adds moisture and keeps the cake soft and light.
Water (1 cup): Needed to prepare the batter and dilutes the jello for soaking.
Strawberry Jello (0.3 ounce box): Infuses the cake with that iconic, vibrant strawberry flavor.
Cool Whip (8 ounces, thawed): Gives the cake a light and fluffy topping, balancing the sweetness perfectly.
Fresh strawberries (1 cup): Adds freshness, texture, and a natural sweetness that brightens the entire dessert.
Sugar (1/4 cup): Sweetens the strawberry sauce for a perfect balance.
Lemon juice (1/2 tablespoon): Adds a subtle zing that enhances the flavor and prevents the strawberry sauce from tasting flat.

Directions

Step 1: Preheat your oven to 350 degrees Fahrenheit. This ensures it’s ready when your batter is mixed.

Step 2: Prepare the cake batter according to the package directions on the white cake mix box, combining the eggs, vegetable oil, water, and cake mix thoroughly.

Step 3: Pour the batter evenly into a 9×13-inch glass baking dish and place it in the oven. Bake as directed, usually around 25 to 30 minutes, until a toothpick inserted in the center comes out clean.

Step 4: While the cake bakes, combine the fresh strawberries, sugar, and lemon juice in a medium saucepan. Cook over medium heat for about 5 minutes until the strawberries soften and the sauce thickens nicely.

Step 5: Remove the strawberry sauce from heat and transfer it to a bowl to cool while the cake finishes baking.

Step 6: When the cake is done, take it out of the oven and let it cool for 15 to 20 minutes until it’s warm but not hot.

Step 7: Prepare the strawberry Jello according to the instructions on the box, using the amount of water specified for the mix. Stir well in a large measuring cup or jar for easy pouring later.

Step 8: Once the cake has cooled slightly but is no longer hot, use the handle-end of a wooden spoon to poke holes evenly all over the cake surface.

Step 9: Pour the prepared Jello mixture slowly and evenly over the cake, making sure it seeps into every hole and moistens the cake thoroughly.

Step 10: Spread the strawberry sauce you made earlier evenly over the top of the cake, adding an extra layer of fresh strawberry goodness.

Step 11: Refrigerate the cake for at least 2 to 3 hours, allowing it to fully set and become extra luscious and chilled.

Step 12: When you’re ready to serve, remove the cake from the fridge and spread the thawed Cool Whip evenly over the entire surface.

Step 13: For a beautiful finishing touch, top the cake with additional fresh strawberry slices if you like, then slice and serve.

Servings and Timing

This Easy Strawberry Poke Cake Recipe makes about 12 generous servings, which is perfect for a gathering or family dessert. The prep time is roughly 20 minutes, including mixing, baking preparation, and the strawberry sauce cooking. Baking takes about 25 to 30 minutes depending on your oven, and there’s an important refrigerating step for at least 2 to 3 hours to let the flavors meld and the cake set perfectly. Altogether, you’re looking at around 3 hours total but most of that time is hands-off chilling, so it’s a lovely make-ahead option.

How to Serve This Easy Strawberry Poke Cake Recipe

The dish is a rectangular glass baking dish filled with a white creamy layer that looks fluffy and smooth, covering the entire top. On top of the cream, there is a scattering of fresh, sliced red strawberries varying in size and shape, some whole with green leaves and some chopped into small pieces. The strawberries are mainly centered, with some spreading out toward the edges. The dish is placed on a white marbled surface, and a few strawberry pieces are placed around the dish. The lighting is bright, highlighting the fresh and soft textures. photo taken with an iphone --ar 4:5 --v 7

I like to serve this cake chilled straight from the refrigerator because it feels so refreshing, especially on warm days. The cool whip topping is light, and the strawberry flavors really shine when cold. For plating, I usually cut the cake into neat squares and garnish each piece with a tiny sprig of mint or a small whole strawberry right on top for a pop of color and perfect presentation.

This cake pairs beautifully with a simple glass of chilled sparkling water with lemon or even a light rosé wine if you want something a little adult. I’ve also served it alongside a scoop of vanilla bean ice cream for extra indulgence, which is always a hit with kids and adults alike. For a casual brunch or desert table at a party, this cake fits in flawlessly thanks to its fresh, inviting look and flavor.

One of my favorite occasions to make this cake is for summer barbecues or birthday gatherings because it’s easy to transport, always looks gorgeous, and everyone appreciates a fruity, creamy cake that isn’t too heavy. Plus, you can prepare it a day ahead, so it frees you up to enjoy the party without last-minute dessert stress.

Variations

If you want to mix things up, I recommend trying different flavors of Jello such as raspberry or peach for a colorful twist that changes the cake’s character while keeping the same easy technique. For those who need gluten-free options, using a gluten-free white cake mix works perfectly and still stays true to the moist, fluffy texture I love.

For a vegan version, while I haven’t fully tested it myself, swapping the cake mix for a vegan alternative plus using a dairy-free whipped topping and an agar-based fruit jelly instead of Jello can yield a similar luscious dessert. The strawberry sauce is naturally vegan, so it’s a great part of the recipe to keep as is.

You can also try baking this cake in cupcakes or mini loaf pans for smaller portions or individual servings, which are charming for parties or afternoon treats. Just remember to poke the tops carefully and adjust chilling time slightly since the smaller sizes will set faster.

Storage and Reheating

Storing Leftovers

Since this cake is best served chilled, I always store leftovers in an airtight container or cover the baking dish tightly with plastic wrap. It keeps remarkably well in the fridge for up to 3 to 4 days without drying out, thanks to the moisture locked in by the jello and cool whip.

Freezing

I don’t usually freeze this cake because the whipped topping can lose its texture upon thawing, and the fresh strawberries can become watery. However, if you want to freeze it, I suggest doing so before adding the cool whip topping. Wrap the cake tightly with plastic wrap and foil, freeze for up to 1 month, then thaw overnight in the refrigerator before topping with fresh whipped cream or cool whip.

Reheating

This cake is best enjoyed cold or at room temperature. I wouldn’t recommend reheating since that changes the texture of both the jello and whipped topping. If you want it closer to room temp, just let it sit on the counter for about 20 minutes before serving, which softens it nicely without affecting flavors.

FAQs

Can I make this cake with frozen strawberries?

Yes, you can use frozen strawberries for the sauce, but I suggest thawing and draining excess liquid before cooking to avoid a watery sauce. Fresh strawberries lend the best texture and flavor though, so I prefer them whenever possible.

Is it possible to make the cake ahead of time?

Definitely! In fact, I highly recommend making it a day ahead to allow the jello to fully soak and the flavors to meld. Just remember to add the cool whip topping just before serving to keep it fresh and fluffy.

Can I substitute strawberry Jello with gelatin and fresh strawberry puree?

You can experiment with fresh strawberry puree mixed with gelatin to avoid the processed Jello, but it requires careful balancing of gelatin amounts to get the same texture. The Jello mix is convenient and reliable, which is why I stick to it for this Easy Strawberry Poke Cake Recipe.

What if I don’t have Cool Whip? Can I use whipped cream?

Absolutely! Freshly whipped cream is a fantastic alternative and adds an even more luxurious feel to the cake. Just whip it to soft peaks and spread it on chilled cake just before serving for the best texture.

How do I prevent the cake from becoming too soggy?

The poke cake method involves soaking with jello, so some moistness is part of the magic. To avoid sogginess, make sure your cake is fully baked and cooled before poking and pouring the jello, and don’t let it soak for excessively long beyond the recommended time before adding the topping.

Conclusion

Simply put, this Easy Strawberry Poke Cake Recipe is one of my favorite go-to desserts that never fails to impress with its luscious flavors and forgiving technique. I hope you give it a try soon and experience the joy of serving such a beautiful, fresh, and delicious cake with minimal effort. It’s like happiness baked into every bite, and I know it will become a new favorite in your home just like it did in mine.