Strawberry Poke Cake from Scratch

This Strawberry Poke Cake from scratch is a moist vanilla cake with sweet strawberry gelatin, and creamy cool whip. It is a classic small batch dessert topped with fresh strawberries. This recipe has been revised, retested, and is highly improved to 5 star quality!

Make this yummy chilled dessert for an impressive romantic date night dinner or a small spring or summer get-together with a couple friends.

What is a poke cake? It is a cake that you poke holes in after baking. The holes are then filled with a liquid or other filling. This one is filled with instant strawberry gelatin dissolved in boiling water to infuse extra flavor into every bite.

As an Amazon Associate, I may make a small commission, at no additional cost, if you purchase through product affiliate links in this post.

How to make Easy Strawberry Poke Cake

Preheat the oven to 335 degrees F.

Line a 6-inch square baking pan with parchment paper. Spray with non-stick spray and set aside. Click for a 6-inch square cake pan.

Combine the room-temperature milk, vegetable oil, almond and vanilla extracts in a bowl and set aside.

In another bowl, combine the flour, baking powder, and salt and set aside.

Place the room-temperature butter in a stand mixer with a paddle attachment and cream until smooth.

Sprinkle in the sugar and then mix on high with the paddle attachment until light and white, about 5 minutes. Click for a paddle attachment.

Add the egg whites, one at a time, to the butter mixture while mixing on low and let fully combine after each addition before adding the next. If your egg whites aren’t at room temperature, they will curdle the batter.

Add in 1/3 of the flour mixture to the egg and butter mixture and mix on low until just combined.

Then add in 1/2 of the milk mixture, then 1/3 of the flour mixture, then the rest of the milk mixture, and then the rest of the flour mixture. Let mix until just combined.

Add the cake batter to the prepared cake pan.

Bake for 30-35 minutes or until a toothpick comes out clean when poked in the center.

Remove from the oven and let the cake cool for 10 minutes in the pan.

While the cake is still warm, poke holes in the cake with the end of a wooden spoon about 1/2″ apart. I did four rows with four holes each for this size pan.

In a small mixing bowl, combine the very hot (or boiling water) and Jello mix. Whisk until fully combined.

Pour Jello evenly over the warm cake, pouring slowly and evenly to cover the whole cake, which fills the holes.

Cover cake with foil and refrigerate for at least 2 hours, or until cooled.

When the cake is cooled, run a knife around the edges to loosen and remove from the pan. Discard the parchment paper.

Spread whipped topping evenly over the entire top of the cake and down the sides if desired.

Cut the cake into 4 pieces, serve, and enjoy!

You may also enjoy

• Pumpkin Roll Cake
• Mini Red Velvet Cake
• Mini Carrot Cake
• Small Batch Chocolate Cake

Strawberry Poke Cake from Scratch

Zona House

In this gorgeous and easy Homemade Strawberry Poke Cake, moist vanilla cake, sweet strawberry gelatin, and creamy cool whip come together to create a classic small batch dessert topped with fresh strawberries. This recipe has been revised, retested, and is highly improved!

4.67 from 6 votes

Print Recipe Pin Recipe SaveSaved!

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Chill 2 hours hrs

Total Time 3 hours hrs

Course Dessert

Cuisine American

Servings 4 servings

Calories 396 kcal

Equipment

• 6x6x3 inch Square Cake Pan
• KitchenAid 5 Quart Stand Mixer
• KitchenAid 5 Quart Stand Mixer

Cook ModePrevent your screen from going dark

Ingredients

1x2x3x

US CustomaryMetric

• ▢ ½ cup milk (room temp)
• ▢ 1 ½ Tablespoons vegetable oil
• ▢ ½ teaspoon almond extract
• ▢ ½ teaspoon vanilla extract
• ▢ ½ cup all purpose flour
• ▢ ¾ teaspoon baking powder
• ▢ ⅛ teaspoon salt
• ▢ 5 Tablespoons unsalted butter (room temp)
• ▢ ½ cup sugar
• ▢ 2 large fresh egg whites (at room temp)
• ▢ 3 Tablespoons packaged strawberry Jello mix
• ▢ ⅓ cup very hot water (or boiling)
• ▢ ½ cup whipped topping

Get ingredients with

Instructions

 

• Preheat the oven to 335 degrees F.
• Line a 6 inch square baking pan with parchment paper. Spray with non-stick spray and set aside.
• Combine the room temperature milk, vegetable oil, almond and vanilla extracts in a bowl and set aside.
• In another bowl, combine the flour, baking powder and salt and set aside.
• Place the room temperature butter in a stand mixer with a paddle attachment and cream until smooth. Sprinkle in the sugar and then mix on high with the paddle attachment until light and white, about 5 minutes.
• Add the egg whites, one at a time, to the butter mixture while mixing on low and let fully combine after each addition before adding the next. If your egg whites aren't at room temperature, they will curdle the batter.
• Add in 1/3 of the flour mixture to the egg and butter mixture and mix on low until just combined.
• Then add in 1/2 of the milk mixture, then 1/3 of the flour mixture, then the rest of the milk mixture, and then the rest of the flour mixture. Let mix until just combined.
• Add the cake batter into the prepared cake pan and bake for 30-35 minutes or until a toothpick comes out clean when poked in the center.
• Let cool 10 minutes in the pan.
• While cake is still warm, poke holes in the cake with the end of a wooden spoon about 1/2" apart.
• In a small mixing bowl, combine the very hot (or boiling water) and Jello mix. Whisk until fully combined.
• Pour Jello evenly over the warm cake, pouring slowly and evenly to cover the whole cake, which fills the holes. Cover cake with foil and refrigerate for at least 2 hours, or until cooled.
• When cake is cooled, run a knife around the edges to loosen and remove from the pan. Discard the parchment paper.
• Spread whipped topping evenly over the entire top of the cake and down the sides if desired.
• Slice the cake into 4 equal pieces and serve.

Nutrition

Serving: 1Calories: 396kcalCarbohydrates: 46gProtein: 5gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 41mgSodium: 145mgPotassium: 179mgFiber: 0.4gSugar: 33gVitamin A: 494IUCalcium: 85mgIron: 1mg

Share by Email Share on Facebook Pin Recipe

Tried this recipe?Please consider Leaving a Review!

Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!

Read more about me…