Easy Creamy Strawberry Jello Poke Cake Recipe Perfect for Parties
A nostalgic and moist strawberry jello poke cake with a creamy topping, perfect for parties and casual gatherings. This easy recipe combines simple ingredients to create a crowd-pleasing dessert with a luscious finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 15.25 oz yellow or white cake mix (Betty Crocker recommended)
- 3 oz strawberry Jello gelatin mix (powdered)
- 1 cup boiling water (240 ml)
- 1/2 cup cold water (120 ml)
- 8 oz whipped topping (cool whip or homemade whipped cream)
- 14 oz sweetened condensed milk (396 g)
- 1 cup fresh strawberries, sliced (optional, about 150 g)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan lightly with butter or non-stick spray.
- Prepare the cake mix according to package instructions, usually combining the mix with eggs, oil, and water. Beat on medium speed for about 2 minutes until smooth and lump-free.
- Pour the batter evenly into the prepared pan. Shake the pan gently to level the batter. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- While the cake bakes, dissolve the jello: In a medium bowl, pour 1 cup boiling water over the 3 oz strawberry jello mix. Stir for about 2 minutes until completely dissolved. Add 1/2 cup cold water and stir again. Set aside to cool but not set.
- Once the cake is done, remove it from the oven and let it cool for 5 minutes. Using a toothpick or fork, poke holes evenly all over the cake surface.
- Slowly pour the cooled jello mixture over the cake, letting it seep into the holes. Use a spatula to gently spread if needed, being careful not to break the cake apart.
- Refrigerate the cake for at least 2 hours or until the jello has set and absorbed into the cake layers.
- Prepare the creamy topping: In a bowl, combine 8 oz whipped topping with 14 oz sweetened condensed milk. Gently fold together until smooth and fluffy.
- Spread the creamy topping evenly over the chilled jello layer. Smooth the surface with a spatula.
- Garnish with fresh sliced strawberries if desired, then refrigerate again for 30 minutes before serving.
Notes
Do not pour hot jello directly onto the cake to avoid sogginess; let it cool but remain liquid. Be gentle when folding whipped topping with condensed milk to keep it airy. Refrigerate the cake until just before serving to maintain texture. For dairy-free or gluten-free versions, substitute appropriate ingredients as noted.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 320
- Fat: 6
- Carbohydrates: 55
- Protein: 3
Keywords: strawberry jello poke cake, easy poke cake, creamy strawberry cake, party dessert, nostalgic dessert, quick cake recipe