86% would make this again

Strawberry Poke Cake

Q: Why did my poke cake turn soggy?

If your cake is soggy it usually means it absorbed more liquid than it could hold or the gelatin pooled instead of soaking in. Measure the jello liquid exactly and pour slowly, giving the cake a few minutes to absorb between pours. Use a slightly firmer cake crumb rather than an ultra tender or underbaked one, and avoid poking holes all the way through to the pan. These steps keep the strawberry flavour in the cake without turning it into mush.

Q: How should I poke holes so the jello soaks evenly?

Use a straw or the handle of a wooden spoon and poke holes about 2.5 cm or 1 inch apart. Make the holes deep enough to reach most of the way through the cake but not all the way to the pan. Even spacing and consistent hole size help the jello distribute itself into the crumb instead of seeping into a few spots.

Q: When should I pour the jello and how much water should I use?

Pour the jello while it is warm but not boiling and when the cake is warm or just slightly cooled. A warm cake absorbs liquid best; a hot cake can break down and a very cold cake resists absorption. Use the package strength for the jello unless a recipe explicitly reduces water. Over diluting is a common cause of a runny cake. If you only have a larger box, reduce the water to match the standard small pouch ratio.

Q: Should I use boxed cake mix or make a cake from scratch?

Both work. Boxed white or yellow cake mixes are popular because they give a reliably light crumb that soaks well, while from scratch sponge or white cakes let you control density. If you bake from scratch aim for a cake that is moist but not too loose; a slightly firmer crumb will hold the jello in the poked holes instead of collapsing. Many home cooks choose boxed mix for speed and consistency.

Q: How long do I need to chill the cake and when should I add the topping?

Chill the cake at least four hours, and overnight is better. The gelatin needs time to set and for the flavour to settle into the crumb. Add the whipped or cream cheese topping only after the filling is fully set so the topping stays neat and does not weep.

Vish G

October 15, 2025

This Strawberry Jello Poke Cake recipe brings a burst of berry flavour in every soft creamy bite. It’s simple to make, looks beautiful and stays moist for days. Perfect for family events, birthdays or when you just need something sweet and refreshing.

PREP TIME

20 MIN

COOK TIME

30 MIN

SERVINGS

Ingredients

For the cake
1 box (425g) white or yellow cake mix
Ingredients listed on the cake box (usually eggs, oil, and water)
Baking spray or butter, for greasing
For the jello filling
1 small box (85g / 3 oz) strawberry flavoured gelatin (Jello or similar brand)
240ml (1 cup) boiling water
120ml (½ cup) cold water
For the topping
225g (8 oz) cream cheese, softened
50g (¼ cup) granulated sugar
1 tsp vanilla extract
240ml (1 cup) cold heavy cream or 225g (8 oz) whipped topping (Cool Whip style)
Optional garnish with extra fresh strawberries, sliced

Instructions

Preheat your oven to 175°C (350°F). Grease a 9×13 inch baking dish lightly with baking spray or butter.
Prepare the cake batter following the instructions on the box and pour it into the baking dish.
Bake according to the package time (about 25–30 minutes) or until a skewer inserted in the middle comes out clean.
Let the cake cool for 10–15 minutes so it’s warm but not hot.
Using the handle of a wooden spoon or a straw, poke holes all over the cake, spacing them about 2.5cm (1 inch) apart. Try not to poke all the way through to the bottom.
In a bowl, mix the gelatin powder with 240ml boiling water. Stir until completely dissolved, then add 120ml cold water and stir again.
Slowly pour the warm gelatin mixture evenly over the cake, letting it soak into the holes. Pour in two passes if needed to help it absorb evenly without pooling.
Cool the cake to room temperature, then cover and refrigerate for at least 4 hours, or overnight for best results.
To make the topping, beat the softened cream cheese, sugar, and vanilla together until smooth. If using an electric whisk, beat on medium speed for 1–2 minutes; if by hand, mix well until creamy.
Gently fold in the cold heavy cream or whipped topping until fluffy and smooth.
Spread the topping evenly over the chilled cake.
Slice and serve with fresh strawberries on top if you like. Keep leftovers covered in the fridge for up to 3 days.