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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!

Strawberry Shortcake Cake with with strawberries on plate

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. 😉

Strawberry Poke cake - fork poking holes

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

Strawberry shortcake poke cake process pics

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.

Strawberry Shortcake Cake Recipe with strawberries on plate

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:

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5 from 86 votes

Strawberry Shortcake Poke Cake Recipe

By: Lil' Luna
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.
Servings: 15
Prep: 15 minutes
Cook: 20 minutes
Refrigerate: 4 hours
Total: 35 minutes

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
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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

Calories: 2683kcal, Carbohydrates: 597g, Protein: 30g, Fat: 25g, Saturated Fat: 13g, Cholesterol: 25mg, Sodium: 3915mg, Potassium: 1852mg, Fiber: 25g, Sugar: 354g, Vitamin A: 375IU, Vitamin C: 556.5mg, Calcium: 1404mg, Iron: 14.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Recipe Rating




83 Comments

  1. Doug says:

    Can I use an anglefood box cake?

  2. Jeni Zuffinetti says:

    I have made versions of this cake before. When I make the jello, I bowl 1/2 cup of water then when dissolved add a 12 oz can of soda (Sprite, 7 up, Strawberry Crush, champagne if all adults etc). Gives it an extra zippy note. My birthday is July 4th. So my niece and nephews will decorate the top like a flag using the berries.

    1. Lil'Luna Team says:

      Thanks for sharing what you did! That sounds so fun!

  3. Becca says:

    can i make the cake and keep it in the fridge until I am ready to add the jello?

    1. Lil'Luna Team says:

      Yes, absolutely!

  4. Heather says:

    5 stars
    Great recipe, I get tons of compliments for how moist the cake is

  5. Lisa Filer says:

    5 stars
    Made this for the 4th and it was a hit!

  6. Alissa says:

    Hi. I want to make mention that your ingredients list says “whipped cream” and links to a recipe for homemade whipped cream, yet your instructions and video both say to use cool whip. I was a little disappointed to see that after I purchased whipping cream to make the homemade whipped cream when I could have just used cool whip.

    1. Lil'Luna Team says:

      Thanks for the feedback!

  7. Candi says:

    5 stars
    I made this cake several times it’s always delicious 😋. It’s a great summer cake. Oh soooo good.

    1. Lil'Luna Team says:

      Oh I’m so happy to hear you enjoy the cake! It’s a great one for summer!

  8. bhavana jain says:

    5 stars
    i like all the recipe which u make would love to try this strawberry short cake tooo.my near and dear onces will love it so pls share the recipe

    1. LilLunaTeam says:

      I’m so glad you like the recipe! Here is a link to the recipe for your family and friends Strawberry Shortcake Poke Cake

  9. Karen says:

    How far ahead can I make this cake? And does it need to be refrigerated?
    Thanks!

    1. Lil'Luna Team says:

      Yes, you’ll want to keep the cake refrigerated. It lasts pretty well for about 2-3 days in the fridge, so somewhere in that range.

  10. Sandy says:

    5 stars
    Absolutely delicious! This is definitely a keeper! Thank you!

    1. Lil'Luna Team says:

      You’re welcome! So glad to hear you enjoyed the cake!