Do you ever get that craving for something super sweet that feels like a hug from childhood? This is honestly the easiest, brightest dessert I know for just that feeling! We’re talking about the ultimate Strawberry Poke Cake, where every bite is packed with vibrant, jiggly gelatin goodness nestled underneath creamy clouds of pudding and Cool Whip. I immediately think of school bake sales when I make this—simple, cheerful desserts that disappeared instantly. Trust me, this recipe nails that nostalgic flavor profile and takes zero stress to put together, making it perfect for impromptu gatherings. You will absolutely be asked for this recipe!
Why This Strawberry Poke Cake Stands Out (Easy Strawberry Desserts)
Listen, if you need amazing flavor without spending hours in the kitchen, this is your go-to. It’s truly one of the best Easy Strawberry Desserts because it just packs so much punch for so little effort. People always ask me how it gets so ridiculously moist, and it’s all thanks to that gelatin bath!
- The cake stays wonderfully tender and never dries out.
- You get that stunning pink color right through the cake layers.
- It sets up beautifully in the fridge, ready when you need it.
It’s a total showstopper without needing complicated piping bags or fancy techniques. You can even check out some other super simple snacks if you’re looking for quick fixes!
Gathering What You Need for Your Strawberry Poke Cake
Okay, assembling this beautiful Strawberry Poke Cake is almost as fun as eating it! The best part? The whole shebang—prep, baking, and that essential chill time—comes together in about 175 minutes total. Don’t let the layers scare you; it’s just three simple groups of ingredients. Grab your 9×13 dish, and let’s get organized. For more ideas on using fresh berries, check out these homemade fruit roll-ups while you’re gathering your supplies!
Ingredients for the Cake and Gelatin Base
This is where all the pink magic starts! You’re essentially making a simple boxed cake and then treating it right with that strawberry Jello soak. Make sure you have your white cake mix ready, because we want that bright color to really pop!
For the cake and gelatin part, you’ll need:
- 1 Box White Cake Mix (The box directions will tell you what to add—eggs, oil, water usually!).
- 1 Cup Boiling Water.
- 1 Package Strawberry Jello.
- 1/2 Cup Cold Water.
- 1/2 Cup Frozen Strawberries in Sugar (If you can’t find these, just sprinkle fresh or plain frozen berries with white sugar before you use them; it helps them release flavor!).
Ingredients for the Creamy Strawberry Pudding Topping
This layer is what makes it feel rich and decadent, even though it sneaks in quick because we’re using instant pudding! The key here is planning ahead for your topping—you absolutely must thaw your Cool Whip overnight in the fridge so it’s soft and foldable when you need it.
For that dreamy topping experience, keep these handy:
- 1 Large Box Cheesecake Pudding Mix (If you can’t swing for cheesecake flavor, plain vanilla works perfectly fine, too!).
- 2 Cups Whole Milk.
- 12 Ounces Cool Whip (Make sure it’s thawed!).
If you’re looking for other amazing ways to use up berries, I recently made a gorgeous strawberry mousse cake that’s just divine!
Step-by-Step Instructions for the Perfect Strawberry Poke Cake
Now we get to watch the transformation happen! Making a fantastic Strawberry Poke Cake is really just a waiting game between mixing and chilling, which is the best kind of baking, right? Remember, you need that 9×13 dish ready to go. We’re going to bake it first, then immediately punch those holes while it’s still nice and warm so the Jello really sinks in deep. I always grab my wooden skewer for this part—don’t use anything too skinny or it just drags the cake apart instead of poking.
If you want to check out some expert advice on baking technique, check out my guide on secrets to perfect scones; the principles of mixing apply here too!
Baking the Cake and Preparing the Gelatin Soak
First things first: get that oven to 350 degrees F! Make sure your 9×13 dish is lined—foil or parchment paper works like a charm for easy cleanup later, which is crucial if you want this to feel easy. Mix up your cake according to the box directions and spread it evenly. Bake it for about 30 to 35 minutes. You know it’s done when a toothpick slides out clean in the center. Let it cool down just a bit so you can handle it, but don’t let it get stone cold!
While it cools, whisk together that strawberry Jello with 1 cup of boiling water until it’s completely clear. Then, drop in the 1/2 cup of cold water. When the cake is warm, grab that skewer and start poking holes all over—one inch apart is a good target! Gently pour that beautiful liquid gelatin over the entire surface. Pop the whole thing into the fridge for about 1 hour to set that first layer.
Creating and Applying the Strawberry Pudding Layer
While the gelatin is chilling, go ahead and tackle the pudding layer—this adds so much creaminess! Grab your milk and the instant cheesecake pudding mix. Whisk them together in a bowl. This stuff sets up FAST, so don’t dawdle. Once it’s smooth and thick, gently fold in those sweetened strawberries. Don’t overmix this part!
Once the cake is firm from its first hour in the fridge, pull it out and spread this glorious pudding mixture right over the top. Smooth it out gently so you don’t disturb the set Jello layer underneath. Now, back into the cold it goes for another solid hour. Seriously, patience is the key to a great Strawberry Poke Cake, if you ask me!
Oh, and if you’re into other sweet, fruity bakes, you’ve *got* to try my recipe for a strawberry pina colada!
Finishing Touches and Chilling the Strawberry Poke Cake
Okay, this is the grand finale! Your cake should be completely chilled and firm now. Time for the Cool Whip. Take your thawed Cool Whip and spread it completely over the pudding layer. Use a spatula to make nice, soft swirls on top—it gives it such a fun texture! You can even sprinkle some extra fresh berries on top if you baked this for, say, a special weekend treat.
This cake benefits hugely from a final long chill to really let the flavors meld and the structure firm up. I always let mine hang out in the fridge for at least 2 hours, or even better, overnight. That way, when you pull it out, every slice holds its shape beautifully. For finishing touches that really sparkle, check out my post on sprinkle sugar cookie frosting for inspiration!
If you’re looking for more inspiration, you can see this recipe featured over at Taste of Home!
Tips for Success with Your Strawberry Poke Cake
I’ve made this dozens of times, and honestly, the small things make the biggest difference when you’re aiming for that perfect, jammy interior. If you follow these little tips, you’ll feel like a baking pro!
First up: the holes! You absolutely must poke wide, but not too close together. The note in the recipe mentions using a wooden skewer or the back of a wooden spoon, which is perfect. If you use a tiny fork, you’ll tear the cake structure, and all that beautiful strawberry gelatin will bubble up the sides instead of soaking down deep. We want deep penetration, not surface sogginess!
Also, don’t skimp on that chilling time! Seriously, that 120 minutes (or more!) of chill time after the last layer is non-negotiable. If you try to slice this warm, the gelatin layer slides right out, and you’ll end up with a sloppy mess on your plate. Give it time to set firm!
When it comes to substitutions, remember the recipe notes mentioned using vanilla pudding if you can’t find cheesecake flavor. That’s a great tip! However, if you try to substitute the white cake mix for, say, chocolate, you’ll totally lose that bright, beautiful contrast. White or yellow cake lets the strawberry shine through, which is half the fun!
If you’re looking for more stellar dessert ideas that are tested and ready for your baking rotation, check out my full category of trend recipes. You’ll find tons of inspiration there!
Storage and Making Ahead for Your Strawberry Poke Cake
This is one of those wonderful desserts where making it ahead actually makes it taste *better*! Because that strawberry gelatin has to soak in and completely set up, the longer this Strawberry Poke Cake sits getting cold, the more flavorful and sturdy it becomes.
You absolutely must keep this covered tightly and stored in the refrigerator. Because of all that pudding and whipped topping, it definitely isn’t a room-temperature dessert, which is fine because it tastes so much better served nice and cold!
I generally tell people that two days in the fridge is peak deliciousness here. By day three, sometimes that cake base starts to absorb a bit too much moisture from the layers, though it’s still safe to eat. If you are hosting a big dinner party, this is ideal because you can easily bake it the night before, pour the Jello soak, chill it overnight, and then assemble the pudding and Cool Whip the next morning.
If you’re looking for other fantastic make-ahead treats that save you stress on party day, you should peek at my recipe for no-bake lemon cheesecake cups. They are divinely easy!
Serving Suggestions for This Fresh Strawberry Dessert
Since this is such a classic, bright profile, you can easily take it a bit fancier if you want that full Strawberry Shortcake Aesthetic. I love topping the Cool Whip with thinly sliced fresh strawberries right before serving—it just elevates the whole look and adds a tart kick!
For a real treat, serve a slice alongside a small scoop of good quality vanilla bean ice cream or maybe even a drizzle of homemade sauce. This cake fits right in with all the best fresh strawberry desserts, but it’s way less work than making a traditional shortcake from scratch!
Frequently Asked Questions About Strawberry Poke Cake
I totally get it—sometimes you just need a quick answer before you jump into baking! Here are some of the questions I hear most often about making my famous Strawberry Poke Cake perfect every time.
Can I use a different flavor of Jello in this Strawberry Poke Cake?
Oh, absolutely! While strawberry is my favorite because it complements the fruit and leads toward that perfect Strawberry Desserts Recipes vibe, you can totally swap it out. If you use lemon Jello, you get a nice tangy zip that cuts through the sweetness. If you go for lime, it gives you a fun, unexpected color contrast against the white pudding! Just remember that whatever color you pick for the Jello is going to be the color soaking into those holes, so choose something that works with the overall look you are going for.
How does this differ from a Strawberry Crumble Cake?
That’s a great question, and I see why you’d ask since “Strawberry Crumble Cake” is such a popular search! The big difference is the top layer. This recipe is a total *poke* cake, meaning we soak it in liquid Jello and then top it with soft, creamy pudding and whipped topping. A crumble cake, on the other hand, has a baked, crunchy layer of oats, flour, butter, and sugar on top.
Now, if you really, really crave that crunch, you can totally pivot! Right before serving—since it sits on the Cool Whip—you can sprinkle a quick batch of buttered streusel or oats over the whole thing, making it a hybrid! For general topping ideas, my guide on cookie crumble topping might give you some inspiration for a fun remix!
What are the estimated Calories In Strawberry Crumble Cake?
Since this cake is so rich and sweet with all those pudding layers, it’s definitely more of a special occasion treat than an everyday snack. Based on my breakdown for this Strawberry Poke Cake recipe, each generous serving comes out to about 230 calories. That’s just an estimate, of course, depending on what brand of cake mix or pudding you prefer! If you are looking for similar flavors that might be lighter, check out my recipe for no-bake strawberry cheesecake parfaits; they are divine!
Share Your Strawberry Baking Creations
Well, friends, that’s it! We’ve taken a simple box of mix and turned it into an absolute show-stopping, nostalgic dream with this Strawberry Poke Cake. I truly hope making this brings as much joy to your kitchen as it does to mine. I swear, the smell of that strawberry Jello setting up always reminds me of summer holidays and backyard barbecues.
Now I want to see what you created! Did you stick to the cheesecake pudding? Did you go wild and top it with fresh berries? Don’t be shy! Snap some photos and share your results in the comments below, or tag me on social media. Hearing how the recipe worked for you helps me keep testing and adapting things for everyone.
If you have any super-specific questions after trying it out, please don’t hesitate to reach out via my contact page. Happy baking, and enjoy every cool, creamy bite!
By Hanna Foster, Adaptation Specialist at Recipes by Betty.
Strawberry Poke Cake
Equipment
- 9×13-inch baking dish
- Wooden skewer or back of wooden spoon
Ingredients
For the Cake and Gelatin
- 1 Box White Cake Mix Use a mix that calls for eggs, oil, and water as per box directions.
- 1 Cup Boiling Water
- 1 Package Strawberry Jello
- 1/2 Cup Cold Water
- 1/2 Cup Frozen Strawberries in Sugar If unavailable, use fresh or frozen strawberries sprinkled with white sugar.
For the Pudding Topping
- 1 Large Box Cheesecake Pudding Mix Use instant mix; vanilla works if cheesecake is unavailable.
- 2 Cups Whole Milk
- 12 Ounces Cool Whip Thawed overnight in the refrigerator.
Instructions
- Preheat your oven to 350 degrees F. Line your 9×13 inch baking dish with nonstick foil or parchment paper for easy removal.
- Prepare the cake according to the package directions. Evenly spread the batter into the prepared pan.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
- Poke holes in the top of the warm cake using a wooden skewer or the back of a wooden spoon. Space the holes about 1 inch apart.
- In a small bowl, combine the strawberry Jello mix and 1 cup of boiling water. Stir until the gelatin is dissolved. Then, stir in the 1/2 cup of cold water.
- Evenly pour the dissolved gelatin mixture over the warm cake. Refrigerate the cake for 1 hour.
- In a large bowl, whisk the milk and the pudding mix until the mixture is smooth. Gently fold in the strawberries.
- Pour the pudding mixture evenly over the gelatin-soaked cake. Refrigerate for about 1 hour.
- Spread the thawed Cool Whip evenly over the top of the cake. Garnish with additional fresh strawberries if you wish. Store the finished cake in the refrigerator.