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Strawberry poke cake topped with cream cheese frosting and rows of fresh sliced strawberries in a 9x13 baking pan
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Strawberry Poke Cake

This strawberry poke cake starts with a vanilla cake mix base soaked in strawberry Jello, then topped with a tangy cream cheese and Cool Whip frosting and fresh strawberries. It's the perfect easy dessert for summer cookouts, 4th of July parties, and potlucks.
Prep Time20 minutes
Cook Time25 minutes
Cooling + Chilling Time3 hours
Total Time3 hours 45 minutes
Course: Cake
Cuisine: American
Keyword: strawberry poke cake
Servings: 12 servings
Author: Emily Richter

Ingredients

Cake

  • 13.25 oz package vanilla cake mix I used Betty Crocker Vanilla Super Moist Cake Mix
  • 1 cup water
  • 1/3 cup avocado oil
  • 3 large eggs

Jello

  • 3 oz package strawberry Jello mix
  • 1 cup hot water

Frosting

  • 8 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 8 oz Cool Whip
  • 16 oz fresh strawberries, sliced

Instructions

  • Preheat the oven to 350°F and spray a 9x13-inch cake pan with cooking spray.
  • Prepare the cake by adding the cake mix, water, avocado oil, and eggs to a large mixing bowl. Whisk until smooth and well combined.
    A white mixing bowl containing a smooth, light yellow batter on a pale countertop.
  • Transfer the batter to the prepared cake pan and bake according to package directions (about 25 minutes, or until a toothpick inserted in the center comes out clean).
    A rectangular baking pan filled with raw cake batter, lined with parchment paper, viewed from above.
  • Remove from the oven and allow to cool for 20 minutes. The cake should be warm but not hot — you should be able to touch the pan comfortably.
    A rectangular baking pan filled with a freshly baked, golden-brown cake with a slightly uneven surface.
  • While the cake is cooling, whisk the strawberry Jello mix and hot water together in a spouted measuring pitcher until fully dissolved.
    A hand uses a whisk to mix a red liquid in a glass measuring cup on a light-colored surface.
  • Using the handle of a wooden spoon or a chopstick, poke holes all over the top of the cake, about 1 inch apart. Push about three-quarters of the way through — don't go all the way to the bottom.
    Using a straw to poke evenly spaced holes into a baked vanilla cake
  • Slowly pour the Jello mixture all over the top of the cake, making sure it fills the holes evenly.
    Red gelatin mixture being poured over a yellow sheet cake with holes poked in it, in a rectangular baking pan.
  • Let the cake sit at room temperature for 1 hour, then refrigerate for at least 2 hours (or overnight for best results).
    Vanilla cake with holes filled with red strawberry Jello in a baking pan
  • Make the frosting: Add the softened cream cheese, powdered sugar, and vanilla extract to a large bowl. Using an electric hand mixer, beat until smooth and creamy. Gently fold in the Cool Whip until fully combined.
    Cream cheese and powdered sugar in a glass mixing bowl for poke cake frosting
  • Spread the frosting evenly over the chilled cake. Top with sliced strawberries and serve.
    Strawberry poke cake topped with cream cheese frosting and rows of fresh sliced strawberries in a 9x13 baking pan

Video

Notes

  • Cake mix needs will vary depending on which box mix you use.
  • I used strawberry Jello; raspberry, cherry, or orange Jello would also be delicious substitutes.
  • This cake tastes even better the next day after the Jello has fully set. Make it the day before for best results!
  • Add the fresh strawberries right before serving so they don't get soggy.