Strawberry poke cake is the ultimate summer dessert! Soft white cake is soaked in strawberry Jell-O® and topped with fluffy whipped cream. It’s moist, fruity, and layered with sweet strawberry goodness in every bite.

a piece of Easy Strawberry Lemonade Poke Cake on a white plate with two strawberry slices on top

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This simple strawberry poke cake is a great choice for summer get-togethers, family celebrations, or anytime you need a dessert everyone will love. For many, it’s a nostalgic favorite that reminds them of childhood memories and special occasions.

pouring the gelatin mixture over the poked cake to make Easy Strawberry Lemonade Poke Cake

How to Make Strawberry Poke Cake

Here in Texas, in the middle of the summer, it’s just too hot to stay outside very long. So, when my kids complain to me that they’re bored, whipping up a poke cake is the perfect activity to keep them busy. Here’s what you’ll need:

  • Pillsbury™ Moist Supreme Yellow Premium Cake Mix (oil and 3 eggs too) – You can find it at Kroger, down the baking aisle. It’s my go-to for the best flavor and texture.
  • Lemon-flavored Instant Pudding & Pie Filling and Strawberry Gelatin Dessert – Both also down the baking aisle.
  • Two lemons and a zester
  • Whipped topping
  • Strawberries
  • A 9×13 baking pan, if you use a glass dish you’ll need to cut baking time to about 25 minutes

Madelyn enjoyed pouring the cake ingredients into the mixing bowl, but her favorite part was poking holes into the cake. Don’t worry, you don’t have to keep it neat and uniform. Poke away, and then the fun part is cutting into the cake and seeing all of the pretty pink color from the strawberry gelatin.

side view of the full Easy Strawberry Lemonade Poke Cake topped with strawberry slices

Kim’s Recipe Tips

  • It’s best to make the holes in the cake while it is still slightly warm, because as it cools the crust on top of the cake will crumble more easily.
  • Poke cakes are even better if you let them chill in the fridge overnight before serving.
  • Use a 9X13 baking pan for this recipe. It’s the optimal size because the cake rises quite a bit and the cake will overflow in a smaller cake pan. If you don’t have that size, you can divide the batter into two square 8″ pans.
piece of Easy Strawberry Lemonade Poke Cake with Pillsbury cake mix in the background

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woman's hand using a gold fork to get a bite of an Easy Strawberry Lemonade Poke Cake

Check out the video, below, to see just how simple this Easy Strawberry Poke Cake is!

a piece of Easy Strawberry Lemonade Poke Cake on a white plate with two strawberry slices on top
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Strawberry Poke Cake

Yield: 12 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Cooling and chill time: 4 hours
Total Time: 4 hours 40 minutes
An easy, delicious summer dessert!
Author: Kim

Ingredients

  • 1 (14.25 to 15.25-ounce) box white cake mix, plus any ingredients listed on box
  • 1 3-ounce box (4-serving size) Jell-O® strawberry-flavored gelatin, do not use instructions on box
  • 1 cup boiling water
  • 1 (8-ounce) tub whipped topping (Cool Whip), or 2 cups whipped cream, you could also use a tub of whipped fluffy white frosting
  • 12 fresh strawberries, cut in half

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Instructions 

  • Prepare 1 (14.25 to 15.25-ounce) box white cake mix as directed on the box and bake in a 9×13-inch baking dish. Let cool for 20 minutes.
  • Once cooled, poke holes every inch using the handle of a wooden spoon (or other similarly sized object), poking halfway into the cake. Set aside.
  • Place the 1 3-ounce box (4-serving size) Jell-O® strawberry-flavored gelatin in a medium bowl and pour 1 cup boiling water over it. Whisk until the gelatin is fully dissolved.
  • Carefully pour the strawberry gelatin evenly over the top of the cake. Let the cake cool completely on a cooling rack, about 1 hour.
  • Chill in the refrigerator for 3-4 hours. Top with 1 (8-ounce) tub whipped topping (Cool Whip) right before serving. Then add a sliced fresh strawberry for each serving.

Notes

Store leftover cake tightly covered with plastic wrap in the fridge for up to 3 to 4 days.
Author: Kim
Course: Dessert
Cuisine: American
Serving: 1piece, Calories: 184kcal, Carbohydrates: 39g, Protein: 3g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 3mg, Sodium: 280mg, Potassium: 60mg, Fiber: 1g, Sugar: 24g, Vitamin A: 35IU, Vitamin C: 7mg, Calcium: 96mg, Iron: 1mg

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