This classic Strawberry Poke Cake is moist and delicious and bursting with strawberry flavor. Made with white cake mix, strawberry jello and a strawberry crunch topping, this crowd pleasing cake is easy to make and perfect for any occasion!
Let them eat cake! Don’t miss out on these favorite cake recipes: Cherry Pineapple Dump Cake, Limoncello Cake and this Orange Creamsicle Cake that is a delicious poke cake made with orange and vanilla!
Strawberry Poke Cake Recipe
This easy Strawberry Poke Cake is sure to be a hit for any occasion! A delectable combination of supremely moist white cake that has been infused with sweet strawberry and is topped with fluffy whipped topping and a strawberry crunch topping.
This heavenly dessert that captures the sweetness of summer strawberries in every bite! While we are using a cake mix in this recipe, the cake tastes homemade thanks to the heavy cream that makes the cake soooo moist and delicious.
The strawberry crunch cake topping adds an irresistible texture and is the perfect topping to the strawberry poke cake recipe. It truly is the perfect treat for any occasion.
This poke cake needs to chill for a minimum of four hours so plan accordingly. This step cannot be skipped as it is necessary for the strawberry jello to set up and the flavors to meld together. If you are making this cake for a party, it’s a good idea to make it the day before. You can just add the finishing touches right before serving.
Why You’ll Love This Recipe
This recipe is always a hit no matter the occasion. We love and I’m confident you will too!
- Quick & Easy. This simple recipe uses cake mix as a shortcut and other easy-to-find ingredients. It’s as uncomplicated as baking can get and the results are phenomenal.
- Crowd Pleaser. The combination of flavors and textures makes this cake a total crowd pleaser. The perfect cake for parties, BBQs and potlucks.
- Moist and Flavorful. Adding the heavy cream to the cake mix and the jello filling makes this cake incredibly moist and full of flavor.
Strawberry Crunch Cake Topping
If you’ve ever had a Strawberry Crunch Cake before, you probably recognize the topping on this poke cake. The cake can be garnished with frozen whipped topping, whipped cream, strawberries – whatever you want. But I will say that I love this strawberry crunch cake topping for added texture and flavor.
It is a simple combination of sandwich cookies and strawberry syrup that gets combined in the food processor. You can use Golden OREOs or any generic brand you like. If this sounds like too much work, just skip and serve the cake with some fresh strawberries on top, no big deal.
Ingredients Needed
This Strawberry Poke Cake with jello is one of those classic desserts that is great to have in your back pocket. It’s perfect to make ahead of time and is particularly well received during spring and summer months. As always, you can find the full printable recipe with complete instructions in the recipe card at the end of this post. Let’s take a look at what you’ll need…
For the cake:
- white cake mix – I like the white cake mix for a strawberry poke cake because the contrast in colors is so pretty. That being said, you can absolutely substitute butter or yellow cake mix or go all in on strawberry and use a strawberry cake mix. Homemade cake can also be used here! Try using the vanilla cake recipe from this Raspberry Vanilla Cake post.
- eggs – Use room temperature eggs for the best results.
- heavy cream – Using cream instead of milk or water results in an extra moist cake and creamy jello filling. Half and half can be substituted for the heavy cream.
- vegetable oil – Creates a moist and tender cake.
- strawberry flavored gelatin – Use your favorite brand! Other flavors can also be used in this recipe. Try cherry or raspberry!
For the topping:
- frozen whipped topping – Make sure to thaw it in advance. You can also use homemade whipped cream in this recipe just be aware it does store as well.
- vanilla sandwich cookies – I used Golden OREOs but a generic brand will also work.
- strawberry syrup – Gets processed with the cookies to a create a pretty pink and white crumb mixture that adds a ton of texture to the cake.
How To Make Strawberry Poke Cake
Find the full printable recipe with complete instructions in the recipe card at the end of this post.
Make the Cake
- Beat together the cake mix, eggs, 1 ½ cups heavy cream and oil with a mixer just until smooth and combined.
- Evenly spread the cake batter into a 9×13 baking dish or cake pan and bake for 30 to 35 minutes at 350°F until an inserted toothpick comes out of the middle of the cake with just a few crumbs.
- Let cool for 20 to 30 minutes.
Poke, Poke, Poke
- Use a wooden spoon to poke holes all over the top being careful to poke only about two-thirds of the way through the cake.
Fill Holes
- Whisk together the strawberry gelatin powder and boiling water in a medium size, heat proof bowl until the gelatin is completely dissolved, 2 to 3 minutes.
- Slowly whisk in the remaining cup of heavy cream, until fully combined.
- Pour the jello mixture over the cake, trying to avoid the edges of the cake and trying to fill the holes as much as possible. If there is any leftover, spread on top of the cake.
- Cover and refrigerate 4 hours, or overnight.
Top the Cake
- Spread the whipped topping evenly over the top of the cake.
- Pulse cookies in a food processor several times. Drizzle the strawberry syrup over the top and pulse again, several times until the cookies are in small crumbles and the syrup is combined. It should be a pink and white crumble mixture.
- Evenly sprinkle the strawberry crunch topping over the whipped topping. Serve and enjoy!
Storage Information
This cake should be stored in an airtight container in the refrigerator for up to 4 days. To make in advance, bake the cake, add jello mixture and then refrigerate. Add topping and cookie crumble just before serving.
I do not recommend freezing this cake.
Frequently Asked Questions
Absolutely! Use your favorite recipe or try this vanilla cake recipe. You can also try different flavors of cake mix.
If you are planning on eating the cake right away, absolutely! It’s a delicious option for sure.
Place the cookies in a ziploc bag and crush them using a rolling pin. Add the strawberry syrup and shake the bag to combine.
This recipe is a great jumping off point. Try using cherry, raspberry – really any flavor you like!
Trish’s Tips and Tricks
- When poking holes in your cake, you want holes slightly larger than a chopstick would make but not super huge.
- Space out the pokes evenly. I like to do the same number in each row. You want to make sure each piece of cake will have lots of that amazing strawberry flavor.
- Avoid poking all the way through the cake or the jello will go right through and make a layer at the bottom of the cake.
- Garnish the cake with fresh sliced strawberries when serving.
More Delicious Cake Recipes To Try
We love strawberries all year round but especially for spring and summer. Here are some of our favorites:
How To Make Strawberry Poke Cake
Strawberry Poke Cake
Ingredients
Poke Cake
- 15.25 ounces white cake mix or cake mix flavor of your choosing
- 3 large eggs room temperature
- 2 ½ cups heavy cream divided
- â…“ cup vegetable oil or canola oil
- 3 ounces strawberry flavored gelatin
- 1 cup boiling water
Topping
- 8 ounces frozen whipped topping thawed (or use homemade whipped cream if enjoying right away)
- 20 vanilla sandwich cookies
- 2 ½ tablespoons strawberry syrup
Garnish
- fresh strawberries optional garnish
Instructions
Make Cake
- Preheat the oven to 350°F. Lightly grease a 9×13 inch baking dish or cake pan with nonstick cooking spray.
- In a large mixing bowl, beat together the cake mix, eggs, 1 ½ cups heavy cream and oil with a hand or stand mixer just until smooth and combined.
- Evenly spread the cake batter into the prepared pan and bake for 30 to 35 minutes or until an inserted toothpick comes out of the middle of the cake with just a few crumbs. Be sure not to over bake
- Remove the cake from the oven and let cool (in the pan) for 20 to 30 minutes.
Poke Cake
- Use the bottom of a wooden spoon to poke holes all over the top being careful to poke only about two-thirds of the way through the cake. You don’t want to poke all the way through.
- Prepare the strawberry jello but whisking together the strawberry gelatin powder and boiling water in a medium size, heat proof bowl. Continue whisking until the gelatin is completely dissolved, 2 to 3 minutes.
- Slowly whisk in the remaining cup of heavy cream, until fully combined.
- Gently and slowly, pour the jello mixture over the cake, trying to avoid the edges of the cake and trying to fill the holes as much as possible. If there is any leftover, spread on top of the cake.
- Cover and refrigerate 4 hours, or overnight.
Topping
- Uncover and spread the whipped topping evenly over the top of the cake.
- Place the cookies in a food processor and pulse several times. Drizzle the strawberry syrup over the top and pulse again, several times until the cookies are in small crumbles and the syrup is combined. It should be a pink and white crumble mixture.
- Evenly sprinkle the strawberry crunch topping over the whipped topping. Serve and enjoy!
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