The Ultimate Strawberry Jello Poke Cake (Easy & From-Scratch Options)

There’s something special about slicing into a cool, creamy strawberry Jello poke cake on a warm afternoon. The way the bright red ribbons of flavor streak through the soft, white cake, it’s the kind of dessert that brings back memories of summer picnics, neighborhood potlucks, and birthday parties where paper plates and laughter were in endless supply.

This cake isn’t just light and refreshing. It’s a true classic. A little retro, a lot nostalgic, and always the first dessert to disappear when you bring it to a get-together. It’s easy to make, fun to serve, and totally irresistible.

Whether you’re looking for the quick version using a cake mix and store-bought whipped topping or you’re the type who enjoys baking from scratch, this guide has you covered. You’ll get a step-by-step recipe for both styles, plus smart tips to keep your cake moist, flavorful, and never soggy.

And if you’re curious to try more creative twists, don’t miss our full collection in The Ultimate Guide to Poke Cake Recipes.

Why This Is the Last Poke Cake Recipe You’ll Ever Need

• Quick to Make: Using a boxed cake mix means you can have this dessert ready with just 15 minutes of hands-on prep time. It’s low effort, high reward.
• Built on Nostalgia: This is the kind of cake that feels like a slice of childhood. It’s been showing up at birthday tables and holiday cookouts since the ‘70s for a reason.
• Moist in Every Bite: The Jello doesn’t just sit on top—it seeps into the cake through small holes, soaking it with flavor and giving every slice that signature juicy texture.
• Easy to Customize: Swap in different Jello flavors, try chocolate cake instead of white, or change up the toppings to fit the season or your craving. This cake adapts to whatever you need.

A Sweet Slice of History: The Original “Jell-O Poke Cake”

This dessert didn’t just pop up out of nowhere. It was part of a clever move by General Foods back in the mid-1970s.

Looking to give Jell-O a fresh spotlight, they launched a campaign that introduced the idea of pouring the colorful gelatin into holes poked through a simple sheet cake. It was easy, fun, and eye-catching—especially when topped with a layer of whipped topping.

The recipe caught on fast.

It wasn’t long before the “Jell-O poke cake” became a staple at church potlucks, school bake sales, and summer barbecues across America.

If you’re searching for that old fashioned flavor you remember from your childhood, you’ve found it.

This is the real thing.

Ingredients You’ll Need

Here’s everything you need to make the classic version of strawberry Jello poke cake. It’s simple, but each part plays a role in getting that perfect flavor and texture.

• 1 box white cake mix (plus the eggs, oil, and water listed on the box)
• 1 box (3 ounces) strawberry Jell-O
• 1 cup boiling water
• ½ cup cold water
• 1 container (8 ounces) whipped topping (like Cool Whip), thawed
• Fresh strawberries, sliced (optional, for garnish)

Frozen Strawberries Note:
If using frozen strawberries, thaw completely. You can use the thawed juice as part of the cold water when mixing the Jello for extra flavor.

A Note on Toppings
Cool Whip is the classic choice, very stable and easy to spread. If using homemade whipped cream, stabilize it with a spoonful of Greek yogurt, cream cheese, or mascarpone so it holds up in the fridge.

How to Make Strawberry Jello Poke Cake (Step-by-Step)

This version keeps things simple and foolproof, using a box mix and a few pantry staples. Here’s how to make it from start to finish.

Step 1: Bake the Cake
Preheat your oven to 350°F (or 325°F if you’re using a dark or nonstick pan). Mix and bake the white cake in a 9×13-inch pan, following the directions on the box. Once it’s baked through and a toothpick comes out clean, take it out and set it on a wire rack.

Step 2: Cool and Poke
Let the cake rest in the pan for about 15 to 20 minutes. It should still be warm to the touch but not hot. Then, using the round end of a wooden spoon, poke holes about every ½ to 1 inch across the entire cake. Don’t go all the way through—half to three-quarters deep is just right.

Step 3: Prepare and Pour the Jello
In a mixing bowl, stir the strawberry Jell-O powder into 1 cup of boiling water until fully dissolved. Then add ½ cup of cold water and stir again. Slowly pour this mixture over the cake, aiming to fill the holes evenly.

Step 4: Chill to Set
Cover the cake and place it in the fridge. Let it chill for at least 3 to 4 hours, or until the Jello is completely set and the cake is cold all the way through.

Step 5: Frost and Garnish
Once the cake is chilled, spread the whipped topping over the surface. If you’re using fresh strawberries, add them just before serving so they stay fresh and don’t release too much juice. Keep the cake in the fridge until it’s time to eat.

For the From-Scratch Baker: Homemade Poke Cake Version

If you prefer baking from scratch, this version delivers rich flavor and a soft crumb that pairs perfectly with the strawberry Jello layer. It takes a bit more time, but the results are worth it.

Ingredients for the Cake:

• 2 sticks (16 tablespoons) unsalted butter, softened
• 1½ cups granulated sugar
• 3 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1½ teaspoons kosher salt
• 1¼ cups buttermilk

For the Jello:

• 1 box (3 ounces) strawberry Jell-O
• 1 cup boiling water
• ½ cup cold water

For the Whipped Topping:

• 2 cups heavy cream
• ¼ cup powdered sugar
• 2 tablespoons Greek yogurt or sour cream
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, sliced (optional)

Step 1: Make the Cake Batter
Preheat your oven to 350°F and grease a 9×13-inch pan. In a large mixing bowl, cream the butter and sugar together on medium speed until light and fluffy—about 3 to 5 minutes. Beat in the eggs one at a time, then stir in the vanilla.

In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, alternate adding the dry ingredients and the buttermilk to the creamed mixture. Mix until just combined.

Step 2: Bake and Cool
Pour the batter into your prepared pan and bake for 35 to 45 minutes, or until a toothpick in the center comes out clean. Set the cake on a rack and let it cool for about 20 minutes in the pan.

Step 3: Poke and Add Jello
While the cake is still slightly warm, use the handle of a wooden spoon to poke holes across the top, going all the way down without tearing the cake. Mix the Jello with the boiling water until fully dissolved, stir in the cold water, and let it cool slightly. Slowly pour the liquid over the cake, letting it settle into the holes.

Step 4: Chill the Cake
Cover and refrigerate the cake for at least 2 to 3 hours until the Jello is set and the cake is cold.

Step 5: Make the Topping and Serve
In a chilled bowl, beat the heavy cream, powdered sugar, yogurt, and vanilla until stiff peaks form. Spread the whipped topping evenly over the cake. If you’re adding fresh strawberries, wait until just before serving to keep them fresh and bright. Let the frosted cake sit in the fridge for at least another hour before slicing.

Troubleshooting & Poke Cake FAQs (Your Questions, Answered!)

Fun Flavor Variations

Looking to switch things up? These easy twists give the classic poke cake a fresh spin without losing that familiar comfort everyone loves.

Pudding Poke Cake

Instead of Jello, use one box of instant vanilla pudding. Mix it with slightly less milk than the box calls for (about 1¾ cups instead of 2) so it’s thicker. Pour it over the poked cake while it’s still warm. It settles into the holes for a creamy, rich texture.

Chocolate Strawberry

Use a chocolate cake mix in place of white, but keep the strawberry Jello. The combo gives a flavor that’s similar to chocolate-covered strawberries—great for Valentine’s Day or a romantic dinner.

Other Fruit Flavors

Try raspberry, cherry, lemon, or lime Jello for a new taste. You can match the Jello to the occasion—lemon for Easter, cherry for Christmas, or lime for something tropical.

Patriotic Poke Cake

For the 4th of July, use red and blue Jello (like strawberry and blueberry) with a white cake base. Add fresh blueberries and strawberries on top for a flag-inspired dessert. It’s festive and easy to put together.

How to Store and Freeze Jello Poke Cake

Refrigerating

This cake needs to stay cold. Once it’s frosted, cover it with plastic wrap or foil and store it in the refrigerator. It will stay fresh for about 3 to 4 days. If you’ve added fresh strawberries on top, wait to do that just before serving so they don’t weep and soften the topping.

Freezing

To freeze, it’s best to do so after the Jello has soaked in and set, but before adding the whipped topping. Wrap the cake tightly in plastic wrap and then in foil, or store it in an airtight container. It’ll keep in the freezer for up to 2 to 3 months. When you’re ready to serve, let it thaw overnight in the fridge, then top with whipped cream and fresh fruit right before serving.

Strawberry Jello Poke Cake Printable Recipe Card (Classic Version)

Strawberry Jello Poke Cake (Classic Version)

Yield: 12 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Chilling & Setting: 4 hours

Total Time: 4 hours 45 minutes

A nostalgic summer dessert with bright strawberry flavor soaked into every bite. This easy Jello poke cake uses a white cake mix, strawberry gelatin, and whipped topping for a simple, refreshing treat everyone loves.

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Ingredients

• 1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)
• 1 box (3 ounces) strawberry Jell-O
• 1 cup boiling water
• ½ cup cold water
• 1 container (8 ounces) whipped topping, thawed
• Fresh strawberries, sliced (optional)

Instructions

Preheat oven to 350°F (or 325°F for dark/nonstick pan). Prepare and bake cake in a 9x13-inch pan as directed on the box.

Cool cake for 15–20 minutes. While still warm, poke holes every ½ to 1 inch across the surface using the handle of a wooden spoon.

Dissolve Jell-O in 1 cup boiling water. Stir in ½ cup cold water. Slowly pour the mixture over the cake, filling the holes.

Cover and refrigerate for 3–4 hours until fully chilled and set.

Spread whipped topping evenly over the cake. Add fresh strawberries just before serving.

Notes

For cleaner Jello ribbons, use a wooden spoon handle to poke holes halfway into the cake.

Always chill before topping to keep whipped cream firm.

For a richer version, see the from-scratch recipe in the main article.

Nutrition Information:

Yield: 12 Serving Size: 1 Slice
Amount Per Serving: Calories: 270Total Fat: 10gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 30mgSodium: 280mgCarbohydrates: 40gNet Carbohydrates: 40gFiber: 0gSugar: 27gProtein: 2g

The nutritional information provided is an estimate calculated using standard online tools and based on the listed ingredients. Actual values may vary depending on specific brands, ingredient substitutions, portion sizes, and preparation methods. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.

Final Thoughts

Strawberry Jello poke cake isn’t just easy and nostalgic—it’s a guaranteed crowd-pleaser that never goes out of style. Whether you stick with the quick version or go all in with the homemade cake and whipped topping, the result is always a soft, flavorful dessert that keeps people coming back for seconds.

It’s a recipe worth passing down, tweaking to your taste, and bringing out for every summer barbecue, birthday, or just because it’s Tuesday. Once you’ve made it, you’ll understand why this isn’t just another cake—it’s the one people remember.other cake—it’s the one people remember.

Love This Recipe? Discover More Poke Cake Favorites

If this strawberry Jello poke cake hit the spot, don’t miss The Ultimate Guide to Poke Cake Recipes. It’s packed with flavor-packed classics, creative twists, and seasonal variations—from tropical fruit combos to rich pudding-filled versions. There’s a poke cake for every occasion, and this guide will help you find your next favorite.