Creamy Jello Poke Cake Recipe with Strawberry and Whipped Topping
A moist and flavorful yellow cake infused with strawberry jello and topped with fluffy whipped cream, perfect for potlucks and family gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 4 hours 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 box yellow cake mix (plus ingredients listed on the box, usually eggs, oil, and water)
- 1 package (3 oz/85g) strawberry gelatin (jello)
- 1 cup boiling water
- 1/2 cup cold water
- 2 cups heavy whipping cream, chilled (or 1 container store-bought whipped topping)
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: fresh strawberries, sliced
- Optional: shaved white chocolate or sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan lightly with butter or nonstick spray.
- Prepare the cake batter according to the box instructions, mixing cake mix with eggs, oil, and water until smooth (about 2-3 minutes with an electric mixer).
- Bake the cake in the preheated oven for 30-35 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.
- Cool the cake in the pan for about 10 minutes on a cooling rack until warm but not hot.
- Dissolve the strawberry gelatin powder in 1 cup boiling water, stirring until fully dissolved. Add 1/2 cup cold water and stir again.
- Use a toothpick or skewer to poke 20 to 30 holes evenly all over the surface of the warm cake.
- Slowly pour the jello mixture evenly over the cake, allowing it to seep into the holes.
- Refrigerate the cake for at least 4 hours, preferably overnight, to let the jello set and flavors meld.
- Whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form (3-5 minutes with an electric mixer).
- Spread the whipped topping gently over the set jello layer with an offset spatula or butter knife.
- Garnish with fresh strawberry slices or white chocolate shavings if desired.
- Serve chilled and enjoy.
Notes
Poke the cake while it is warm for better jello absorption. Chill the bowl and beaters before whipping cream for fluffier peaks. Pour jello slowly to avoid pooling. Refrigerate at least 4 hours or overnight for best results. Use a sharp, wet knife for clean slices. For dairy-free, substitute coconut whipped topping. For gluten-free, use gluten-free cake mix and sugar-free jello.
Nutrition
- Serving Size: 1 slice (1/12 of cak
- Calories: 280
- Fat: 15
- Carbohydrates: 35
- Protein: 3
Keywords: poke cake, jello poke cake, strawberry poke cake, whipped topping, easy dessert, yellow cake, summer dessert, potluck dessert