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Strawberry Poke Cake Recipe
Two years ago we made a delicious Lemon Poke Cake for Easter dessert. It got rave reviews and everyone loved it. Poke Cakes have actually been around for decades but the lemon cake we made was the first time I had ever had some.
This year as Easter approached, we worked on our menu and the Poke Cake came up as a crowd favorite. I had the idea to swap the lemon flavor with strawberry and the result was every bit as tasty as the lemon!
You will need:
2 round white cake layers (9 inch), cooled
2 cups boiling water
1 6 oz package of strawberry flavored Jell-O Gelatin (not instant)
1 3.4 oz package of strawberry flavored Jell-O Instant Pudding
1 cup cold milk
3 cups thawed Cool Whip Whipped Topping
Optional – 2-3 whole strawberries for decoration
How to make:
Using a large fork, pierce holes at 1/2 inch increments all over each cake layer.
Add boiling water to gelatin mix.
Stir for 2 minutes, until the mix is completely dissolved.
Pour over cake layers. (I found it worked best if I went slow – otherwise the hot water started to disintegrate parts of the cake.)
Refrigerate cakes for 3 hours.
Before you pull the cakes out of the refrigerator you can make the frosting.
Beat the pudding mix and milk in a large bowl with a whisk for 2 minutes.
Stir in Cool Whip.
Remove cakes from refrigerator and dip the first cake pan in warm water for 10 seconds to unmold the cake.
Place first cake layer on a plate or cake stand.
Spread about 1 cup of your pudding frosting on top of this bottom layer of cake.
Unmold second cake layer and place it on top of the first layer.
Frost the entire cake with remaining frosting.
If desired, top with 2-3 whole strawberries. Refrigerate until it’s time to serve.
And as for the inside? Oooooooo! Ahhhhhhh!