Dessert

Strawberry Poke Cake Recipe

ByMarina Montclair October 19, 2025October 19, 2025

Introduction

Strawberry Poke Cake is a delightful dessert that combines a moist white cake with a sweet strawberry jello soak, creamy cheesecake pudding, and fluffy Cool Whip topping. It’s perfect for summer gatherings or any time you’re craving a fruity, easy-to-make treat.

A square piece of cake is shown on a white plate, sitting on a white marbled surface. The cake has three layers: the bottom layer is a light yellow sponge cake, the middle layer is soaked with pink strawberry syrup that soaks into the cake, and the top layer is a thick, smooth white cream spread evenly. On top of the cream, there is a large half strawberry placed in the center. Next to the cake on the plate, there are two whole fresh strawberries with green leaves. A white and red striped cloth is blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box white cake mix
1 cup boiling water
1 package strawberry Jello
½ cup cold water
½ cup frozen strawberries in sugar
1 large box cheesecake pudding mix
2 cups whole milk
12 ounces Cool Whip

Instructions

Step 1: Preheat your oven to 350 degrees F.
Step 2: Prepare the white cake mix following the package directions.
Step 3: Grease a 9×13 inch baking dish and evenly spread the cake batter into the prepared pan.
Step 4: Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
Step 5: Use a wooden skewer or the back of a wooden spoon to poke holes all over the top of the cooled cake.
Step 6: In a small bowl, mix the strawberry Jello with boiling water and stir until fully dissolved.
Step 7: Stir in the cold water, then evenly pour the mixture over the cake. Refrigerate for 1 hour.
Step 8: In a large bowl, whisk together the cheesecake pudding mix and whole milk until smooth. Fold in the frozen strawberries.
Step 9: Pour the pudding mixture evenly over the soaked cake and refrigerate for about 1 hour.
Step 10: Spread the Cool Whip over the top of the cake and garnish with additional strawberries if desired.
Step 11: Store the cake in the refrigerator until ready to serve.

Tips & Variations

Use fresh strawberries for garnishing to add a fresh burst of flavor and a lovely presentation.
For extra moisture, try adding a splash of strawberry syrup or juice when poking the holes.
Swap out the cheesecake pudding for vanilla or cream cheese flavor for a slight twist.
If you prefer, replace Cool Whip with freshly whipped cream for a richer topping.

Storage

Store the strawberry poke cake in an airtight container or cover it well with plastic wrap in the refrigerator. It will keep fresh for 3 to 4 days. For best texture, consume within this timeframe. When ready to serve, you can enjoy it chilled straight from the fridge—no reheating needed.

How to Serve

A close-up of a square piece of cake on a white plate, placed on a white marbled surface. The cake has three visible layers: a pale yellow sponge layer at the bottom, a bright red strawberry layer soaked into the sponge in the middle, and a thick white whipped cream layer on top. A single sliced strawberry is placed in the center on top of the cream, and a whole strawberry rests on the plate beside the cake. A blurred red and white striped cloth and scattered strawberries are in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of frozen?

Yes, fresh strawberries can be used both inside the pudding mixture and as a garnish. Just chop them finely to mix in and slice some for topping.

Can I make this cake ahead of time?

Absolutely! This cake actually tastes better after it has had time to chill and let the flavors meld. Prepare it a day in advance and keep it refrigerated until serving.