Description
This Strawberry Jello Poke Cake is a retro dessert classic that’s made with soft white cake, vibrant strawberry gelatin, and a creamy whipped topping. It’s the perfect moist and fruity treat for birthdays, BBQs, or potlucks. Easy to make and even easier to devour!
Ingredients
-
1 box white cake mix (plus ingredients to prepare it: usually eggs, water, oil)
-
1 box (3 oz) strawberry Jell-O
-
1 cup boiling water
-
1 cup cold water
-
1 can (14 oz) sweetened condensed milk (optional for extra creaminess)
-
1 tub (8 oz) whipped topping (Cool Whip or similar)
-
1½ cups fresh strawberries, sliced for garnish
Instructions
-
Prepare and Bake Cake
Preheat oven to 350°F (177°C). Bake the white cake in a 9×13-inch pan according to the box instructions. Let it cool for 10–15 minutes. -
Poke the Cake
Using the handle of a wooden spoon or a skewer, poke holes all over the surface of the cake. Holes should be about 1 inch apart. -
Make Jell-O Mixture
In a bowl, mix the strawberry gelatin with 1 cup of boiling water until fully dissolved. Stir in 1 cup of cold water and let it cool for 5 minutes. -
Pour Jell-O Over Cake
Carefully pour the gelatin over the poked cake, making sure it seeps into all the holes evenly. -
Add Sweetened Condensed Milk (Optional)
For a creamier, richer cake, drizzle the condensed milk over the cake before chilling. -
Chill the Cake
Place the cake in the refrigerator for at least 4 hours or overnight for best results. -
Top and Decorate
Spread the whipped topping over the chilled cake and garnish with sliced fresh strawberries before serving.
Notes
-
You can substitute the white cake mix with yellow or vanilla cake for a richer flavor.
-
To make it healthier, use sugar-free Jell-O, skip the condensed milk, and use coconut whipped cream.
-
This cake keeps well in the fridge for up to 4 days—perfect for making ahead!
- Prep Time: 15 min
- 4 h:
- Cook Time: 30 min