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Strawberries and Cream Jello Poke Cake made with a cake mix, seeped with jello & topped with sweet cream and strawberries. Easy jello dessert perfect for get-togethers!


How to Make the Strawberry Poke Cake

  • 1 15.25 oz boxed white cake mix
  • 3/4 cup boiling water
  • 3 oz strawberry Jell-O
  • 1/2 cup cold water

How to Make the Whipped Cream Frosting

  • 8 oz whipped topping
  • 8 oz vanilla frosting {I like the whipped white frosting for this recipe}
  • 1 tsp almond extract
  • 16 oz strawberries for topping


  • Bake cake as directed on the back of the box for a 9×13 pan. {To make boxed cake mix taste better, I swap out milk for the water and add an additional egg – or egg white in this case!}
  • Let the cake cool for 20 minutes and “poke” the cake with a large fork. I space my pokes about 1/2? apart, covering the entire surface of the cake.
  • Stir the boiling water and Jell-O in a mixing bowl until the Jell-O is completely dissolved. Pour in the cold water and continue to stir, then pour over the cake.
  • Cover the cake with plastic wrap and refrigerate for about three hours.
  • Combine the Cool-Whip and frosting, stirring gently. Add in almond extract. Spread on top of cake.
  • Wash, core and slice/ dice the strawberries. (You can even use a fancy strawberry slicer if you’d like!) Layer them on top of the cream when ready to serve. Store cake in fridge. Enjoy!


Calories: 193kcal | Carbohydrates: 37g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 229mg | Potassium: 66mg | Fiber: 1g | Sugar: 26g | Vitamin A: 10IU | Vitamin C: 13.4mg | Calcium: 68mg | Iron: 0.6mg

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