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A super moist jello poke cake topped with whipped cream and fresh berries. Takes only 5 ingredients to make and can be used with any flavor or gelatin!

Strawberry poke cake on a white plate.
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Easy Strawberry Jello Cake

There’s something about chilled desserts in the summer time that can’t be beat. They’re refreshing, delicious and make the perfect treat. This strawberry jello cake recipe is a favorite, as well as strawberry icebox cake, better than anything cake and Oreo ice cream cake.

I remember my grandma making this dessert when I was a little girl and I always loved poking the top of the cake before she poured the jello in. It’s a super easy cake recipe (in the same ballpark as a dump cake) and is perfect for when you need a last minute dessert.

The best thing about it is that it can be made using your favorite flavor of jello. My personal favorite to use is strawberry. It’s always a hit with my family, especially topped with fresh strawberries and homemade whipped cream.

Jello poke cake step by step.

How to Make Jello Poke Cake

  1. Bake: To get started, mix the cake batter and then bake according to package directions. Remove from oven and let cool slightly, then poke holes all over the top with a meat fork or butter knife (photo 3).
  2. Pour jello over the top: Next mix together jello with hot water (photo 1). Stir until completely dissolved, about 2 minutes. Then add cold water and stir for 1 minute (photo 2). Pour jello mixture evenly over the cake (photo 4), then chill in the refrigerator for at least 1 hour.
  3. Add whipped topping: Once the it has cooled completely, spread the whipped cream on top with a spatula. I like to make my own homemade whipped cream, but cool whip works too.
  4. Chill, top and serve! Cover and store in the fridge until ready to serve. Top with fresh berries or sprinkles just before serving.
Spreading whipped cream on strawberry jello cake with a spatula.

Variations

The beauty of this recipe is that it will work with any flavor of jello! My personal favorite to use is strawberry, but any flavor would taste amazing. Below are a few delicious variation ideas:

  • Cherry: White mix, cherry jello and whipped cream with cherry pie filling on top
  • Lemon poke cake: Lemon mix, lemon jello and whipped cream with lemon zest on top
  • Raspberry: White mix, raspberry jello and whipped cream with fresh raspberries on top
  • Orange: White mix, orange jello and whipped cream with mandarin oranges and orange zest on top

Baking Tips

  • I used a box of cake mix for convenience, but you can absolutely make your own homemade vanilla cake mix from scratch.
  • My preference for frosting is whipped cream, but cool whip tastes great too. Both are light and airy!
  • Make sure the cake is completely cool before adding the whipped topping (or else it will melt).
  • Decorate with fresh fruit, sprinkles or leave plain with just the topping.
  • Store any leftovers in the fridge for up to 3 days. Just make sure to cover with a lid or plastic wrap.
Jello poke cake with whipped cream and strawberries.

Storing, Freezing + Make Ahead

Does it need to be refrigerated? Yes, this dessert is best served cold. It needs to be chilled for at least an hour before serving to allow the jello to soak into the cake. Make sure to cover and keep refrigerated until serving.

Can you make it ahead of time? Absolutely, it’s the perfect make-ahead dessert. You could easily make it the day before and let it chill in the fridge overnight.

Can you freeze it? Sure. I’d recommend freezing it without the whipped topping. Simply wrap with plastic wrap, then place in a freezer bag or container. Store in freezer for up to 1 month. When ready to enjoy, thaw and top with whipped cream or cool whip.

4th of July Poke Cake

Need a fun 4th of July dessert to make this year? This treat can easily be decorated with fresh berries to look like an American flag. Here’s how to make it.

  1. Spread the whipped cream on top once it has cooled.
  2. Place about 1/2 cup fresh blueberries in the top left corner.
  3. Remove the stems of 15 fresh strawberries. Then slice vertically. Create 3-4 rows of strawberry slices, starting at the top and working your way down.
Jello poke cake topped with berries in the shape of an American flag.

Love using cake mix in desserts? Try out my cake pop recipe and cake mix cookies.

More Easy Cake Recipes

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jello poke cake with whipped cream and strawberries

Jello Poke Cake

4.89 from 18 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
A super moist jello poke cake topped with whipped cream and fresh berries. Takes only 5 ingredients to make and can be used with any flavor or gelatin!
Prep Time: 20 mins
Cook Time: 25 mins
Chill time:: 1 hr
Total Time: 1 hr 45 mins
Servings: 20

Ingredients 

  • 1 (15-ounce) box super moist French vanilla cake mix , plus ingredients listed on box
  • 1 (3-ounce) box Jello , any flavor (I used strawberry)
  • 1 cup hot water
  • ¾ cup cold water
  • 2-3 cups homemade whipped cream , or Cool Whip
  • Fresh berries , for topping

Instructions

  • Make the cake mix (and additional ingredients needed) according to package directions. Bake according to the package instructions. Remove the oven and let cool slightly. Using a meat fork or a butter knife, poke holes all over the top of the cake.
  • In a large bowl, stir together the Jello and hot water 2 minutes, or until completely dissolved. Stir in the cold water 1 minute more. Pour mixture evenly over cake. Chill at least 1 hour.
  • Once the cake is completely cooled, spread the whipped cream evenly over the top.
  • Store in the refrigerator until serving. Top with fresh berries just before slicing.

Video


Notes

Variations: You can use any flavor of jello for this recipe. Some of our favorites are strawberry, raspberry, blue raspberry and orange.
Cake mix: I used a box of cake mix for convenience, but you can absolutely make your own homemade vanilla cake mix from scratch.
Frosting: My preference for frosting is whipped cream, but cool whip tastes great too. Both are light and airy!
Let cool: Make sure the cake is completely cool before adding the whipped topping (or else it will melt).
Decorations: Decorate with fresh fruit, sprinkles or leave plain with just the topping.
Make ahead: This is the perfect make-ahead dessert. Feel free to make it the day before and let it chill in the fridge overnight.
Storage: Cover any leftovers with plastic wrap or store in an airtight container in the fridge up to 3 days. 
Freezing: I’d recommend freezing without the whipped topping. Simply wrap with plastic wrap then place in a freezer bag or container. Store in freezer for up to 1 month. Then when ready to enjoy, thaw and top with whipped cream or cool whip.

Nutrition

Serving: 1slice | Calories: 111kcal | Carbohydrates: 22g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 169mg | Potassium: 22mg | Fiber: 0.2g | Sugar: 13g | Vitamin A: 41IU | Calcium: 53mg | Iron: 0.4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

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