Easy Strawberry Jello Poke Cake (Only 5 Ingredients!)

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This Delicious and Easy Strawberry Jello Poke Cake is the perfect summer cake made with just 5 ingredients including fresh strawberries, a white cake mix, strawberry jello mix, water, and whipped cream topping. 


  • 1 15.25 oz boxed white cake mix (prepared with ingredients as box directs)
  • 2 3 oz boxes of strawberry jello
  • 1 1/2 cups boiling water
  • 1 cup cold water
  • 8 ounces whipped cream (homemade or cool whip)
  • 1 1/2 cups fresh strawberries, diced or sliced
  • 12 tsp sugar for sweetening strawberries (optional)


  1. Preheat oven to 350 degrees and spray a 9×13 glass baking dish with non-stick spray. Prepare cake mix batter in a large mixing bowl according to package instructions and place in the oven as directed.
  2. Once cake has fully baked, remove from oven and let cool in the pan on a wire rack for 1 hour.
  3. Using the end of a wooden spoon, gently poke holes evenly across the entire cake.
  4. Next mix together two 3 ounce boxes of strawberry jello mix with 1 1/2 cups (boiling) hot water. Stir until the jello has completely dissolved. Next add 1 cup of cold water and stir for 1 minute.
  5. Pour jello mixture evenly over the cake, then cover with plastic wrap and place in the refrigerator to chill for 2-4 hours. *For a cleaner “poke cake” effect, use a large spoon to drop the jello mixture evenly across the cake.
  6. While cake is refrigerated, clean and slice or dice strawberries, and (if desired) add a teaspoon or two of sugar to sweeten them. Place in an airtight container and refrigerate until ready to decorate/serve.
  7. Remove cooled cake from the refrigerator and spread either homemade whipped cream or 1 8 ounce tub of cool whip on top with a spatula.
  8. Re-cover with plastic wrap and store in the refrigerator until ready to serve. Before serving, top with your diced or sliced strawberries, slice, and enjoy!


Storage Instructions:

Fridge – Leftover cake should be covered with plastic wrap and refrigerated. It will last for 3-4 days refrigerated.

Freezer – This cake can be frozen for up to 3 months; however, I personally recommend freezing without the whipped cream and strawberries on top, and adding those before you are ready to eat. To freeze, wrap the baked, cooled cake with plastic wrap and aluminum foil. Once ready to eat, thaw overnight in the fridge.

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