Description

This Strawberry Poke Cake is light, fluffy, and bursting with sweet strawberry flavor. Made with a simple white cake base, strawberry Jell-O, and a creamy whipped topping, it’s the perfect dessert for summer parties, birthdays, or just a sweet treat anytime. It’s super easy to make and always a crowd-pleaser!

Ingredients

1 box white cake mix (plus ingredients listed on the box: eggs, oil, water)
1 (3 oz) box strawberry Jell-O
1 cup boiling water
1/2 cup cold water
1 tub (8 oz) whipped topping (like Cool Whip), thawed
1 cup fresh strawberries, chopped (optional, for topping)

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Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the white cake according to the package instructions. Pour into the prepared baking dish and bake as directed, usually 25–30 minutes.
Remove the cake from the oven and let it cool for about 15 minutes.
Using a fork or the handle of a wooden spoon, poke holes all over the cake.
In a bowl, mix the strawberry Jell-O with the boiling water until completely dissolved. Stir in the cold water.
Slowly pour the Jell-O mixture over the cake, making sure it fills the holes.
Refrigerate the cake for at least 3 hours, or until fully chilled and set.
Spread the whipped topping evenly over the cake.
Top with chopped fresh strawberries before serving, if desired.

Notes

For extra flavor, you can mix in some strawberry puree with the whipped topping.
Make sure the cake is fully cooled before adding whipped topping.
Use sugar-free Jell-O and light whipped topping for a lighter version.

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 230
Sugar: 23g
Sodium: 270mg
Fat: 9g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 0g
Protein: 2g
Cholesterol: 20mg