Dessert
Poke Cake With Strawberry Jell-O
Original name: Poke Cake
About this dish
A poke cake is a classic American sheet cake that gets its name from the holes poked into the warm sponge before pouring over a colourful gelatin mixture. Popularized in the 1970s by Jell-O promotional recipes, this strawberry version uses a vanilla cake base, bright strawberry gelatin, and a pillowy whipped topping.
Each slice delivers moist, fruity cake with a cool, creamy finish that makes it a staple at potlucks, birthday parties, and church socials across the Midwest and beyond.
Ingredients
UK and US measurements are both included for every recipe.
1 package (15.25 oz / 432 g) vanilla cake mix
other432 g
Imperial measurement: 15.25 oz
3 large eggs
protein3
1/2 cup (120 ml) vegetable oil
fat120 ml
Imperial measurement: 1/2 cup
1 cup (240 ml) whole milk
dairy240 ml
Imperial measurement: 1 cup
1 cup (240 ml) boiling water
liquid240 ml
Imperial measurement: 1 cup
1 package (3 oz / 85 g) strawberry gelatin dessert mix
other85 g
Imperial measurement: 3 oz
1 cup (240 ml) cold water
liquid240 ml
Imperial measurement: 1 cup
1 container (8 oz / 226 g) frozen whipped topping, thawed
dairy226 g
Imperial measurement: 8 oz
1 1/2 cups (about 225 g) fresh strawberries, sliced
fruit225 g
Imperial measurement: 1 1/2 cups
Method
Preheat and prepare
5 minutesPreheat the oven to 350°F (175°C). Grease a 9x13-inch (23x33 cm) baking dish with nonstick spray or butter.
Mix the cake batter
3 minutesIn a large bowl, combine the cake mix, eggs, vegetable oil, and milk. Beat with a hand mixer or whisk for 2 minutes until smooth and slightly glossy.
Bake the cake
35 minutesPour the batter into the prepared dish and spread evenly. Bake for 30 to 35 minutes, until a toothpick inserted into the centre comes out clean.
Poke the holes
5 minutesLet the cake cool in the pan for 10 minutes, then use the handle of a wooden spoon, a straw, or a skewer to poke holes about 1 inch apart across the entire cake, going nearly to the bottom.
Dissolve the gelatin
3 minutesIn a heatproof bowl or measuring cup, whisk the strawberry gelatin with 1 cup boiling water until fully dissolved, about 2 minutes. Stir in 1 cup cold water.
Pour gelatin over the cake
2 minutesSlowly pour the liquid gelatin mixture over the poked cake, making sure it fills the holes and spreads evenly. Some will pool on the surface.
Chill
3-12 hoursCover the dish and refrigerate for at least 3 hours, or up to overnight, until the gelatin is fully set and the cake is cold.
Top and finish
10 minutesSpread the thawed whipped topping over the chilled cake with an offset spatula. If using, arrange sliced strawberries on top. Return to the fridge for 10 minutes before slicing.
Equipment
- 9x13-inch baking dish
- Large mixing bowl
- Hand mixer or whisk
- Wooden spoon or skewer
- Offset spatula
Nutrition facts
Tips
- Don't let the cake cool completely before poking, a warm cake absorbs the gelatin more readily and keeps the crumb moist.
- For a stronger colour contrast, use a flavour of gelatin that complements your cake mix, like lemon, cherry, or lime, and keep the base light in colour.
- If your kitchen is warm, chill the assembled cake for a full 3 hours, slicing too early will cause the filling to bleed out and the topping to slide.
- Fresh whipped cream can replace frozen whipped topping, but stabilise it with a tablespoon of confectioners' sugar and serve the cake within a day.
Serving suggestions
- Slice into 12 squares and serve chilled. It pairs well with hot coffee or a tall glass of cold milk, and it holds up beautifully at potlucks, picnics, and birthday parties.
- Store.
- Store leftovers tightly covered in the refrigerator for up to 3 days.
Rate this recipe
No ratings yet. Be the first to rate it.
Recipe by
Chloe Lawson
Specialises in American cuisineChloe Walker makes buffalo wings with blue cheese dressing (not ranch, she has standards).
Describe yourself in three words: Spicy, saucy, blue cheese loyalist.