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This Strawberry Shortcake Poke Cake is the perfect cool and refreshing dessert. Yellow cake with strawberry gelatin poked throughout, topped with a delicious whipped topping and fresh strawberries – everyone loves this strawberry poke cake!
Poke cake is one of our favorite types of cakes to eat in the summer time—especially ones with fresh fruit, like our banana pudding poke cake and lemon lime poke cake!
Shortcake Poke Cake
During the summer months, I like to make a cool dessert for get togethers and BBQ’s. I have several favorites including Kansas City Dirt Cake and Brownie Delight, but my all-time favorite summer dessert is Poke Cake!
A close second would be Strawberry Short Cake, so I was inspired to combine the two, and make Strawberry Shortcake Poke Cake!
It’s a yellow cake base, with strawberry gelatin poked throughout, and topped with a delicious whipped topping and fresh strawberries! SO delicious and refreshing! In my opinion, you can’t go wrong with anything strawberry. 😉
MAKING & BAKING:
This cake does take a little time but is still very simple. The most time is actually just letting the JELL-O set up which requires refrigerating for 3-4 hours. Here is what you’ll need to do to make this delicious cake. 😉
CAKE MIX. Make Yellow Cake by following directions on box. Once the cake is out, take a fork and poke it all over.
JELLO. While cake is still warm, make jell-o by adding mix to 1 cup hot water and dissolving and then adding 1 cup cold water. Spoon this liquid over the top of the cake, making sure it goes through the holes made by the fork. Refrigerate for 4 hours.
TOPPING. When ready to serve make frosting by mixing cream cheese, and powdered sugar in a medium bowl. Add vanilla. Mix to well combined. Fold in Whipped cream (or cool whip). Spread over cake.
Spread sliced strawberries over the frosting or add individually to each cake square. ENJOY!
TIPS for Strawberry poke cake:
- You can use a cake made from scratch, a box cake, or a store bought cake.
- White cake also pairs well with strawberries.
- For larger deposits of jello in the cake use the end of a wooden spoon, or even your pinky finger. Poke holes about 1 inch apart.
- Add a layer of strawberry pie filling over the top of the cake, then finish it of with frosting and fresh berries.
- For a nice clean slice, wipe the knife after each cut.
- Don’t forget to FOLD in the whip cream
MORE TIPS, tricks & storing – oh my!
Does the cake need to be 9×13? Nope! You can easily follow the instructions on the box to make 2 round pans or cupcakes.
- Use 2 round cakes to make a delicious and pretty layered cake. Bake cakes, poke holes add jello and chill. Once the round cakes have been chilled remove them from the pan. Frost the top of one cake then place the second cake on top. Decorate the very top with more frosting and strawberries.
- You can also make cupcakes. Simply poke holes in the cupcakes with a fork, carefully spoon jello over each cupcake and chill. Top with frosting and berries.
Can I speed up the chill time? You don’t need the gelatin to set like normal jello would, but it will take a few hours. To speed up the process put the cake in the freezer for about an hour – just long enough to set the jello, but not freeze the cake.
To make this dessert even faster purchase a pre-made unfrosted cake from your local bakery.
Do I have to use a box mix? Nope! You can make yellow cake from scratch using any recipe. Once the cake has cooled, follow the recipe as written.
How to store?
- Refrigerate: Because of the jello, keep the cake chilled. Store in an airtight container and keep in the fridge for 2-3 days.
- Freeze: Normally you wouldn’t want to freeze jello, but because the cake absorbs the liquid it doesn’t set in the typical jello fashion. To freeze, wrap cake tightly with plastic wrap, then again with aluminum foil. Label and freeze for up to 3 months.
Note: If the cake is frosted, then you’ll need to flash freeze it first. You do this by placing individual pieces on a baking sheet, making sure they are not touching. Freeze for 2-3 hours, or until the outside is frozen, then wrap in plastic and foil, label and return to the freezer. Do not freeze with strawberries on it.
We love this combo of our favorite desserts!! It had a moist and cool cake layer filled with Jell-o. It was topped off with a delicious cream cheese whipped cream frosting with fresh strawberries on top and is perfect for summer time.
For more strawberry desserts, check out:
- Strawberry Gooey Butter Cake
- Strawberry Sheet Cake
- No Bake Strawberry Cheesecake
- Strawberry Jello Pretzel Salad
- Strawberry Shortcake Kabobs
Strawberry Shortcake Poke Cake Recipe
Ingredients
- 1 Yellow Cake Mix (plus ingredients on back)
- 1 small box instant strawberry JELL-O Raspberry or cherry work too!
- 1 cup hot water
- 1 cup cold water
- 1 8 oz. block cream cheese softened
- 1 tsp. vanilla extract
- 1/2 cup powdered sugar
- 2 cups whipped cream
- 2 pints strawberries sliced
Instructions
- Make Yellow Cake by following directions on box.
- Once the cake is out, take a fork and poke it all over.
- While cake is still warm, make jell-o by adding mix to 1 cup hot water and dissolving and then adding 1 cup cold water. Spoon this liquid over the top of the cake, making sure it goes through the holes made by the fork. Refrigerate for 4 hours.
- When ready to serve make frosting by mixing cream cheese, and powdered sugar in a medium bowl. Add vanilla. Mix to well combined. Fold in Cool Whip. Spread over cake.
- Spread sliced strawberries over the frosting or add individually to each cake square. ENJOY!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Its so nice to finally find a recipe that can easily be made. Its a struggle here in South Africa to find a lot of ingredients here.
I made this for Father’s Day and it was great
Thanks so much for letting me know 🙂 I’m glad you liked it!
Can I make the frosting in the morning? Will it be ok by night as long as it stays refrigerated? Making it for my mom for her birthday!!! ????
It should be ok. I haven’t made it separately & had it in the fridge all day, but it should be fine. Great cake for a birthday!! Let me know how it comes out!
Hi
I can’t wait to try your recipe. It looks so good! ????
I was wondering where and when do we add the vanilla.
Thanks!
Thanks for pointing that out. You’ll add it in step 5, with the frosting ingredients. Thank you!!
Pretty sure I know the answer, but you see anything wrong with using a lemon cake mix? Love that lemon strawberry combo and thinking lemon cake and maybe lil lemon juice zest in cream would give me that….
You could definitely try!! I haven’t tried it myself, but sounds delish! I’d love to know what you try and how you like it!
Sounds really good – thank you and have a great weekend.
I do not have a cake mix. How do I do this from scratch?
Do you have a favorite yellow cake that you make? I don’t have a recipe for the cake, but maybe you can google a recipe for yellow cake? It doesn’t have to be the one from a box. Sorry!
Oo this looks and sounds delicious. Thanks for sharing this recipe.
Simon
It is!! It is so refreshing! Hope you try it. Thanks for stopping by!!
Can I make this recipe the day before serving, including frosting it, if I keep it refrigerated?
Can you let me know the answer as well? I have a great friend I would love to make this for.
I usually make it the morning of, but I’m sure it will be ok, as long as it’s in the fridge. Or, you could save frosting it, at the end.
I haven’t made it the day before, just the morning of, but it should be ok in the fridge. You could always make both, but not frost it, until you’re ready, just keep both refrigerated.
I made the cake, cooled it slightly then poured the jello over it, put it in the fridge OVER NIGHT with a only loose cover and didn’t put frosting on until next day, mid morning….it was fine!!! Give your frosting time to absorb all the vanilla and powdered sugar flavor before putting it out to eat so its good & sweet!!! Also, I hand mixer beat the vanilla and powered sugar with the softened cream cheese first, then gently hand mixed in the cool whip otherwise it might get a little runny… Enjoy!!!!!!!????
Thank you for sharing!! Glad it turned out 🙂
What size pan did you use for the cake?
9×13. 😉