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Strawberry poke cake is one of those desserts that just feels like summer. It’s light, fruit-flavored, and a little bit retro, all in the best way.
Why I Love This Strawberry Poke Cake
Each time I take a bite of strawberry poke cake (or Jello cake, as some may call it), I’m transported back to summers as a child. The soft cake, the bright strawberry Jello soaking into every layer, and that whipped topping on top. It’s the kind of dessert that doesn’t try too hard, but always delivers.
During high school, I worked in a camp kitchen, and this cake quickly became a regular summertime treat we served to guests. Campers loved it—not just for the taste, but also for how light and refreshing it felt. Especially on the hottest days.
That experience stuck with me, and I still make this dessert today. Because there’s something timeless about it. It’s not fancy, but it’s familiar, and sometimes, that’s exactly what people crave.
So if you’ve never made a poke cake before, or if it’s been a while, this is your sign. It’s time for this dessert to make a comeback. Let’s bring a little joy (and a lot of strawberry flavor) back to the table.
Strawberry Poke Cake Ingredients
Strawberry poke cake primarily uses baking staples that can easily be found in any baker’s pantry. Here are a few of the important ingredients:
- Butter and sugar create a light, airy, and sweet combination to form the cake.
- Eggs bind the batter together, creating a cake that holds together well.
- Flour brings structure and texture to the cake.
- Baking powder gives the cake lift, allowing the cake to bake correctly and form a light crumb.
- Buttermilk adds rich flavor while giving the batter a softer texture and consistency.
- Strawberry gelatin powder creates the gelatin filling that infuses into the cake.
- Greek yogurt stabilizes the whipped cream while slightly offsetting the flavor. Sour cream can also achieve the same effect.
- Fresh strawberries act as a final topping to the dessert, giving the dish a fresh and bright garnish that makes you think of summer.
The full amount of each ingredient can be found in the recipe card below.
How to Make Strawberry Poke Cake
There are five steps to create strawberry poke cake:
Step 1: Prepare the wet ingredients. Mix butter and sugar together until light and fluffy, about 3 to 5 minutes. Add the eggs one at a time, then stir in the vanilla extract.
Step 2: Add in the dry ingredients. Add flour, baking powder, and salt. With the mixer on low, slowly pour in the buttermilk. Mix just until combined, then spread the batter into a greased 9 x 13-inch pan.
Step 3: Bake the cake. Bake at 350°F for 35 to 45 minutes, until a skewer comes out clean. Let it cool in the pan for 20 minutes.
Step 4: Prepare the gelatin. Dissolve the Jello in boiling water and let it cool slightly. Poke holes all over the cake, then slowly pour the gelatin into the holes. Chill the cake for 2 to 3 hours.
Step 5: Make the whipped cream. Whip heavy cream with Greek yogurt, powdered sugar, and vanilla extract until stiff peaks form. Spread over the chilled cake and top with fresh strawberries. Refrigerate for at least 1 hour before serving.
Pro Tips
- Wipe off the beater. While mixing the batter, scrape the stand mixer beater every so often. This ensures all the ingredients are fully incorporated so there are no pockets of butter or sugar.
- Poke deep, but not too wide. Use the handle of a wooden spoon or a thick skewer to poke the cake. You want deep holes for the Jello to soak into, but not so wide that the cake will fall apart when sliced.
- Let the Jello cool slightly before pouring. Don’t pour boiling hot Jello over the cake. Let it cool slightly (20-30 minutes) so it doesn’t melt the cake, but is still warm enough to soak in beautifully.
- Chill between steps. Once the Jello is poured into the poke cake, refrigerate it for 2-3 hours before frosting. Then chill it again for at least 1 hour after frosting. This helps the cake firm up and gives the flavors time to soak in and set.
Serving and Storage
To serve: Technically, the cake can be served as soon as it is frosted. But for the best texture, make sure it is chilled in the fridge for at least 1 hour. This allows the gelatin to set up even further, giving you the perfect, sliceable Jello cake texture. When ready to serve, cut into any size piece, but know that this cake is sweet, so I opt for a minimum of 15 pieces.
To store: Any leftovers of this cake must be stored in an airtight container in the refrigerator. The cake will stay fresh for 5 to 7 days, making it a great make-ahead dessert for gatherings or weekend treats (such as Memorial Day or Fourth of July)!
Frequently Asked Questions
Yes, it can be made in either of these ways. However, it may not have the same light texture that can be achieved by creaming the butter and sugar using a stand mixer.
While it is possible, I’d strongly suggest making the cake from scratch. It’s straightforward and provides much better flavor.
No, you can also use sour cream in the exact same amount.
No, you can experiment with any flavor of Jello and fruit. While I love strawberries, this cake would also be delicious when made with lemon.
Watch How to Make Strawberry Poke Cake
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Strawberry Poke Cake (Jello Cake)
Ingredients
- 16 tbsp (2 sticks) unsalted butter room temperature
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 ½ tsp kosher salt
- 1 ¼ cups buttermilk
- 1 3-oz pkg strawberry gelatin
For the topping
- 2 cups heavy cream
- ¼ cup powdered sugar
- 2 tbsp Greek yogurt (or sour cream)
- 1 tsp vanilla extract
- 2 cups sliced strawberries
Instructions
- Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with nonstick baking spray and set it aside.
- Prepare the wet ingredients. In the bowl of an electric mixer, combine the butter and sugar. Mix on medium until it is light and fluffy, 3-5 minutes. With the mixer on medium-low, add the eggs, one at a time, allowing each to incorporate, followed by the vanilla extract.16 tbsp (2 sticks) unsalted butter, 1 ½ cups granulated sugar, 3 large eggs, 2 tsp vanilla extract
- Add the dry ingredients. Add the flour, baking powder, and salt. Turn the mixer on medium-low and slowly add the buttermilk until everything is just incorporated. Do not overmix; a few dry streaks are okay. Remove the bowl from the mixer and fold the batter a few times with a spatula. Pour into the prepared baking dish.3 cups all-purpose flour, 2 tsp baking powder, 1 ½ tsp kosher salt, 1 ¼ cups buttermilk
- Bake the cake. Bake in the preheated 350°F oven until a skewer inserted in the middle comes out clean, 35-45 minutes. Remove from the oven and cool for 20 minutes. Once the cake is slightly cooled, use a large skewer to poke holes all over the cake. Insert the skewer all the way to the bottom of the pan.
- While the cake is baking, prepare the gelatin according to the package instructions. Set aside to cool to room temperature, 20-30 minutes. Then, slowly and evenly pour the prepared gelatin over the cake with the poked holes. Refrigerate until fully chilled, 2-3 hours.1 3-oz pkg strawberry gelatin
- Once the cake is chilled, prepare the topping. In a large bowl, whip the heavy cream, powdered sugar, Greek yogurt, and vanilla extract until it reaches stiff peaks. Spread the whipped cream over the cake. Refrigerate for at least 1 hour or overnight. Before serving, top with sliced strawberries.2 cups heavy cream, ¼ cup powdered sugar, 2 tbsp Greek yogurt (or sour cream), 1 tsp vanilla extract, 2 cups sliced strawberries
Looks yummy, can’t Waite to try💕
I was so glad to see a homemade version of the Jello cake I grew up eating. This came just in time for my young daughter’s birthday, so for the topping, I halved the sugar and added some pulverized freeze-dried strawberries for flavor (and pink color)! It was perfect. Thanks!