Strawberry Poke Cake (Jello Cake)
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.
Servings: 15 servings
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
Video
Notes
Serving: Chill for at least 1 hour after frosting for the best texture. Slice into 15 or more pieces, as this cake is sweet!
Storage: Keep leftovers in an airtight container in the fridge for 5–7 days. Great for making ahead!
Nutrition
Serving: 1serving | Calories: 454kcal