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Strawberry Jello 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!
It’s moist, colorful, flavorful and a huge crowd pleaser in general. Enjoy!
Strawberry Jello Poke Cake
- cake pans
- 2 9-inch white cake layers baked, cooled
- 2 cups boiling water
- 6 oz package strawberry flavored Jell-O (not instant)
- 3.4 oz package strawberry flavored Jell-O Instant Pudding Mix
- 1 cup cold milk
- 3 cups Cool Whip Topping thawed
- 2-3 strawberries whole, for garnish
- This tutorial begins after you have already cooked your cake layers according to the package directions and the cake has cooled completely.
- Using a large fork, pierce holes at 1/2 inch increments all over each cake layer.
- In a medium mixing bowl, add boiling water to the gelatin mix. Stir for 2 minutes, until the mix is completely dissolved.
- Slowly, pour the gelatin over the cake, especially over the fork holes.
- Refrigerate cakes for 3 hours so that the gelatin has time to firm.
- Just before you are ready to serve the cake, you can make the frosting.
- Whisk the pudding mix and milk in a large bowl for 2 minutes.
- Gently stir in the Cool Whip.
Assembling and Frosting the Cake
- Remove the chilled cakes from refrigerator. Dip the bottom of the first cake pan in warm water for 10 seconds to unmold the cake.
- Place the first cake layer on a plate or cake stand.
- Spread about 1 cup of the cake frosting on the top of this bottom layer of cake.
- Unmold the second cake layer and place it on top of the first layer.
- Frost the entire cake with remaining frosting.
- Garnish the top of the cake with 2-3 whole strawberries.
- Enjoy immediately or refrigerate until it is time to serve.
If you decide to give this recipe a try, let us know how it turned out for you! If you post a picture of it on social media, give us a tag – we’d love to see it!