I first tried strawberry poke cake at my aunt’s house back in the 90s, and I couldn’t believe I’d never had it before. It was one of those desserts that showed up at every family gathering after that. My mom would always say she didn’t understand the name – “Why poke? You’re just making holes!”
That’s because mom didn’t realize the magic happens when you poke those holes and pour the strawberry jello mixture over the cake. It seeps down into every little space, creating these pretty pink streaks throughout. It’s such a simple trick, but it makes regular white cake into something completely different – and my kids absolutely love watching the process.
Why You’ll Love This Poke Cake
- Easy preparation – Starting with a box cake mix means anyone can make this impressive dessert – no advanced baking skills needed!
- Make-ahead friendly – You can prepare this cake a day in advance, making it perfect for parties and gatherings when you want to avoid last-minute stress.
- Budget-friendly ingredients – Using simple pantry staples and box mixes keeps the cost down while still creating a crowd-pleasing dessert.
- Pretty presentation – The bright red strawberry swirls throughout the cake create a beautiful pattern that looks like you spent hours in the kitchen.
- Moist texture – The Jell-O keeps this cake extra moist and adds a burst of strawberry flavor in every bite.
What Kind of Cake Mix Should I Use?
While this recipe calls for Betty Crocker white cake mix, you can actually use any brand of white cake mix you find at your grocery store. The main thing to remember is to stick with white cake mix rather than vanilla or yellow cake, since white cake will give you that clean, bright look when combined with the red strawberry Jell-O. Some bakers prefer French vanilla cake mix for a slightly richer flavor, and that works great too. Just make sure to follow the package directions exactly for the amount of water, oil, and egg whites – these proportions are tested to give you the fluffiest cake that will soak up the Jell-O perfectly.
Options for Substitutions
This poke cake recipe is pretty adaptable and here’s what you can switch up:
- White cake mix: Any brand of white cake mix works fine here. You can also use vanilla cake mix, or even try yellow cake mix for a slightly different color and taste.
- Strawberry Jell-O: Feel free to experiment with different Jell-O flavors! Raspberry, cherry, or mixed berry all work great. Just remember the cake’s color will change based on your choice.
- Whipped white frosting: Store-bought cream cheese frosting is a nice alternative. You can also make your own whipped cream frosting using 2 cups of heavy cream beaten with ¼ cup powdered sugar – just know it needs to be refrigerated.
- Fresh strawberries: When fresh strawberries aren’t in season, you can use other fresh berries, or skip the fruit topping altogether. If you’re in a pinch, well-drained frozen strawberries will work too, though they might be a bit softer.
- Vegetable oil: The oil called for in the cake mix can be replaced with melted butter (same amount) or unsweetened applesauce for a lighter version.
Watch Out for These Mistakes While Baking
The biggest challenge when making a poke cake is getting the holes just right – too few holes mean uneven Jell-O distribution, while too many can make the cake fall apart, so aim to space them about 1 inch apart using the handle of a wooden spoon.
Temperature timing is crucial – the Jell-O mixture needs to be hot enough to dissolve completely but not boiling when you pour it in, and the cake should be slightly warm (not hot) to help absorption but cool enough that it won’t melt your frosting later.
A common mistake is rushing to frost the cake – patience is key here, as you need to let the cake chill in the refrigerator for at least 4 hours (preferably overnight) to allow the Jell-O to set completely, otherwise you’ll end up with a messy, sliding frosting situation.
For the best presentation, wait to add those fresh strawberry halves until just before serving, and pat them dry with paper towels first to prevent any juice from bleeding into your pristine white frosting.
What to Serve With Strawberry Poke Cake?
This sweet and fruity cake pairs perfectly with a scoop of vanilla ice cream or a dollop of fresh whipped cream on the side. Since it’s already pretty sweet, I like to serve it with a hot cup of black coffee or unsweetened tea to balance out the flavors. For summer parties, you can add some extra fresh berries on the plate – try a mix of strawberries, raspberries, and blueberries to make it extra special. If you’re serving this at a BBQ or picnic, a glass of cold milk or strawberry lemonade makes for a refreshing drink pairing.
Storage Instructions
Keep Cool: Since this cake has Jell-O and whipped frosting, it needs to live in the fridge! Place it in an airtight container or cover it well with plastic wrap. It’ll stay fresh and tasty for up to 4 days, though the texture is best within the first 2 days.
Make Ahead: You can make this cake a day before your event – in fact, I recommend it! The extra time allows the Jell-O to set perfectly and the flavors to blend together. Just wait to add the fresh strawberry topping until right before serving to keep them looking their best.
Leftover Tips: If you have leftover slices, store them in the fridge in a container with a tight-fitting lid. The cake might get a bit more moist over time because of the Jell-O, but it’ll still be super yummy! Just note that the fresh strawberries on top might get a bit soft after day one.
| Preparation Time | 15-20 minutes |
| Cooking Time | 30-35 minutes |
| Total Time | 45-60 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2200-2400
- Protein: 20-30 g
- Fat: 70-90 g
- Carbohydrates: 350-400 g
Ingredients
- 1 box white cake mix by betty crocker™
- Water, vegetable oil, and egg whites as instructed on the cake mix package
- 1 cup hot water
- 1 package (4-serving size) of jell-o™ strawberry gelatin
- 1 container (12 oz) of betty crocker™ whipped white frosting
- 12 fresh strawberries, halved
Step 1: Prepare and Bake the Cake
Start by preheating your oven to 350°F (or 325°F if you’re using a dark or nonstick pan).
Make the cake according to the directions on the box for a 13×9-inch pan, using the specified amounts of water, oil, and egg whites.
Once baked, allow the cake to cool in the pan on a cooling rack for about 20 minutes.
Step 2: Prepare the Gelatin
While the cake is cooling, prepare the gelatin.
In a medium bowl, pour boiling water over the gelatin and stir until it is completely dissolved.
Step 3: Infuse Cake with Gelatin
Use the handle of a wooden spoon or the tines of a fork to poke holes every inch across the cake, penetrating halfway through.
Carefully pour the prepared strawberry gelatin evenly over the top of the cake, allowing it to seep into the holes.
Set the cake aside to cool completely, which will take about 1 hour.
Step 4: Frost the Cake
Once the cake has cooled completely, spoon and spread your choice of frosting evenly over the top of the cake.
Ensure that the frosting covers all areas for a smooth finish.
Step 5: Cut and Garnish
Cut the cake into 4 rows by 3 rows, which will give you neat, individual pieces.
Garnish each piece with fresh strawberries for a pop of color and flavor.
This step adds a refreshing twist and complements the strawberry gelatin inside the cake.
Step 6: Store and Enjoy
Store the cake loosely covered in the refrigerator to keep it fresh.
The cake is best served chilled.
Enjoy your delicious cake with family and friends!
