Description

This Strawberry Poke Cake is a delightful and moist dessert that features a white cake base infused with strawberry jello and topped with creamy cheesecake pudding and Cool Whip. The cake is baked to perfection, then poked to absorb the strawberry jello mixture, ensuring every bite is bursting with strawberry flavor. Topped with a light and fluffy cheesecake pudding mixed with frozen strawberries and finished with Cool Whip, this poke cake is a perfect treat for any occasion.

Ingredients

Scale

Cake

1 Box White Cake Mix
1 Cup Boiling Water

Strawberry Gel Mixture

1 Package Strawberry Jello
½ Cup Cold Water
½ Cup Frozen Strawberries in Sugar

Cheesecake Pudding Topping

1 Large Box Cheesecake Pudding Mix
2 Cups Whole Milk
½ Cup Frozen Strawberries in Sugar (folded in pudding)

Final Topping

12 Ounces Cool Whip
Optional: Additional Strawberries for garnish

Instructions

Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the ideal temperature for baking the cake evenly.
Prepare Cake Batter: Prepare the white cake mix according to the package instructions, ensuring the batter is smooth and lump-free for the best texture.
Grease Baking Pan: Grease a 9×13 inch baking dish thoroughly to prevent the cake from sticking and to help it bake evenly.
Bake Cake: Pour the batter evenly into the prepared pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let the cake cool completely.
Poke Cake: Using a wooden skewer or the back of a wooden spoon, poke holes all over the top of the cooled cake. This allows the strawberry jello mixture to soak deep into the cake.
Make Strawberry Gel Mixture: In a small bowl, dissolve the strawberry jello in 1 cup of boiling water by stirring until fully dissolved, then stir in ½ cup cold water for balance.
Add Frozen Strawberries: Fold in the ½ cup of frozen strawberries in sugar into the strawberry jello mixture.
Pour Gel Over Cake: Evenly pour the strawberry jello mixture over the holes in the cake, allowing it to seep in. Refrigerate the cake for 1 hour to let the gel set.
Prepare Cheesecake Pudding: In a large bowl, whisk together the cheesecake pudding mix and 2 cups cold whole milk until smooth and thickened. Then fold in ½ cup frozen strawberries in sugar into the pudding for added flavor and texture.
Top Cake with Pudding: Pour the cheesecake pudding mixture evenly over the set strawberry jello layer on the cake. Refrigerate for an additional hour until the pudding is firm.
Add Final Topping: Spread 12 ounces of Cool Whip over the cheesecake pudding layer, smoothing it gently. Garnish with additional fresh or frozen strawberries if desired for a decorative finish.
Store: Keep the completed strawberry poke cake refrigerated until ready to serve to maintain freshness and texture.

Notes

For best results, ensure the cake is completely cooled before poking holes to prevent it from crumbling.
Frozen strawberries in sugar add extra sweetness and texture; if unavailable, fresh strawberries can be used but may alter sweetness slightly.
Refrigerate the cake for at least 2 hours total to allow layers to properly set and flavors to meld.
Use a toothpick or wooden skewer to poke uniform holes for even distribution of the strawberry gel.
This cake can be made a day in advance and stored in the refrigerator to enhance flavor development.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: strawberry poke cake, poke cake, strawberry dessert, cheesecake pudding, cool whip cake, moist cake, easy dessert