Easy Strawberry Poke Cake
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4 from 1 vote

Easy Strawberry Poke Cake

This retro-style strawberry dessert is super moist with plenty of strawberry flavor and a whipped cream topping.
Course Dessert
Cuisine Southern
Prep Time 3 hours 40 minutes
Cook Time 40 minutes
Total Time 4 hours 20 minutes
Servings 12
Calories 419kcal
Author Christin Mahrlig



  • 1 (15.25-ounce) box white cake mix
  • 1 (3.4-ounce) box vanilla instant pudding
  • 4 eggs
  • 3/4 cup vegetable oil
  • 3/4 cup milk
  • 1 (3-ounce) box strawberry flavored Jell-O
  • 1 cup boiling water
  • 1/2 cup cold water

Whipped Topping

  • 1 cup heavy cream
  • 1 1/2 tablespoons granulated sugar
  • 1 pound strawberries, hulled and sliced


  • Preheat oven to 350 degrees. Spray a 9X13-inch pan with cooking spray.
  • Using an electric mixer fitted with a paddle attachment, mix together cake mix, pudding mix, eggs, vegetable oil, and milk until well mixed, about 2 minutes. Pour into pan and bake for 40 minutes.
  • Let cool for 20-30 minutes.
  • Using a serving fork or straw, poke holes all over cake.
  • In a medium bowl, mix Jell-O and boiling water until Jell-O is dissolved. Mix in cold water and pour mixture slowly over cake so that it sinks down in holes. Cover with plastic wrap and refrigerate at least 3 hours.
  • To make whipped topping, place heavy cream in a mixing bowl of an electric mixer and using a whisk attachment, beat on high until soft peaks form. Gradually add in sugar and continue to beat until cream gets thick.
  • Spread whipped topping on top of cake and top with sliced strawberries.


Place bowl and whisk attachment for beating cream in the refrigerator to chill before using.


Calories: 419kcal