Strawberry Jello Poke Cake

Get ready for the most refreshingly delightful dessert that’ll have everyone begging for seconds! This Strawberry Jello Poke Cake combines fluffy white cake with vibrant strawberry Jello for a perfectly moist, perfectly sweet treat that’s impossible to resist.

The magic happens when warm, strawberry-flavored Jello seeps into every tiny hole, creating rivers of fruity goodness throughout the cake. Topped with pillowy Cool Whip and fresh strawberries, this cake delivers the perfect balance of flavors and textures in every single bite.

Ingredients

For the Base:

• 1 box white cake mix (plus ingredients called for on box)
• 1 3-ounce box strawberry Jello
• 1 cup boiling water
• ½ cup cold water

For the Topping:

• 1 8-ounce tub Cool Whip topping
• Fresh strawberries for garnish, optional

Steps

1. Preheat oven to 350°F (175°C). Prepare and bake the cake in a 9×13-inch pan according to package instructions. Remove from oven and let cool in the pan for exactly 15 minutes – this timing ensures the cake is still warm enough to absorb the Jello but stable enough not to fall apart.
2. Using a fork, pierce the entire cake surface at ½-inch intervals. Make sure to poke all the way to the bottom – you should feel the fork hit the pan. More holes mean more Jello goodness throughout the cake.
3. In a 2-cup glass measuring cup, combine the dry Jello with 1 cup boiling water. Stir continuously for 2 minutes until completely dissolved – no granules should be visible. Add ½ cup cold water and stir to combine.
4. Slowly and carefully pour the warm Jello mixture over the entire cake, paying special attention to the holes. Pour in a thin stream, pausing occasionally to let the liquid absorb. This prevents pooling and ensures even distribution.
5. Refrigerate the cake for at least 3 hours or until completely chilled and set. The Jello should be firm to the touch with no liquid remaining on top.
6. Once chilled, spread the Cool Whip evenly over the entire cake. If desired, garnish with fresh strawberries just before serving. Keep refrigerated until ready to serve.

Smart Swaps

• Use sugar-free Jello and light Cool Whip to reduce calories
• Try different Jello flavors like raspberry or cherry for variety
• Substitute homemade whipped cream for Cool Whip using 2 cups heavy cream and ¼ cup powdered sugar

Make It Diabetes-Friendly

• Use sugar-free cake mix to reduce carbs by 15g per serving
• Choose sugar-free Jello (0g carbs vs 19g in regular)
• Top with sugar-free whipped topping to save additional 4g carbs per serving
• Portion into 2-inch squares (16 servings) for better blood sugar management

Pro Tips

• Let cake cool exactly 15 minutes – too hot or too cold affects Jello absorption
• Use the handle end of a wooden spoon for larger holes if desired
• Chill bowl and beaters if making homemade whipped cream
• Make up to 2 days ahead for best flavor development