Strawberry Poke Sheet Cake with Jello – The Sweetest Memory on a Summer Table

Name: Strawberry Poke Sheet Cake with Jello
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 20 min
Cuisine: American
Ingredients: 1 box (about 430g) vanilla or white cake mix; 3 large eggs; 1 cup whole milk; 1/2 cup vegetable oil; 1 box (85g) strawberry Jello; 1 cup boiling water; 1/2 cup cold water; 2 cups heavy whipping cream (very cold); 3 tablespoons powdered sugar; 1 teaspoon vanilla extract; 1 1/2 cups fresh strawberries, sliced; Optional: 1–2 tablespoons strawberry jam or syrup for extra drizzle

INAYA 1 week ago

0 1 6 minutes read

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The Story & Intro

Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.

Today I want to talk to you about something bright, joyful, and full of sweetness: Strawberry Poke Sheet Cake with Jello.

Even though I grew up with honey cakes, orange pies, and syrup-soaked desserts in Crete, I fell in love with Strawberry Poke Sheet Cake with Jello when I first made it for a neighborhood gathering. I wanted something playful. Something pink. Something that made children smile and women ask for the recipe before they finished their first slice.

This Strawberry Poke Sheet Cake with Jello feels like summer laughter. It feels like cousins running barefoot. It feels like strawberry juice on fingertips and whipped cream on noses.

When I bake this cake, I don’t just make dessert. I create a moment.

And I promise you, once you try this Strawberry Poke Sheet Cake with Jello, you will make it again and again.

Why I Love Making This Recipe

I love this recipe because it stays simple, forgiving, and cheerful.

I don’t need complicated layers or fancy tools. I bake one soft sheet cake. I poke little holes. I pour bright strawberry Jello over the top. I watch it sink into the cake like sweet sunshine. Then I spread fluffy whipped topping and scatter fresh strawberries over everything.

Every time I slice into it, I see those beautiful pink streaks inside. That sight makes me happy.

I also love how this cake brings women together in my kitchen. When my friends visit for coffee, I place this Strawberry Poke Sheet Cake with Jello in the center of the table. We talk about our children. We talk about our dreams. We talk about everything and nothing. And somehow, that soft strawberry cake makes everything feel lighter.

This cake feels nostalgic but modern at the same time. It tastes sweet but fresh. It looks impressive but asks for very little effort.

And I always choose recipes that give me maximum joy with minimum stress.

Ingredients & Little Kitchen Secrets

Let me tell you exactly what I use, and I will share my little secrets too.

For the Cake:

1 box (about 430g) white or vanilla cake mix
3 large eggs
1 cup whole milk
½ cup vegetable oil

For the Strawberry Layer:

1 box (85g) strawberry Jello
1 cup boiling water
½ cup cold water

For the Topping:

2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1½ cups fresh strawberries, sliced

Now let me share my secrets.

I always use milk instead of water in the cake mix. Milk gives the cake more richness and a softer crumb. I also choose good-quality strawberry Jello because flavor matters.

When I whip my cream, I chill my bowl in the fridge first. Cold bowls help the cream whip faster and fluffier. I never overwhip because I want soft peaks, not stiff butter.

And for the strawberries, I choose bright red ones that smell sweet. If they don’t smell like strawberries, they won’t taste like strawberries.

How I Make It, Step by Step

I keep everything simple and joyful.

Step 1: I preheat the oven.
I set my oven to 180°C (350°F). I grease a 9×13-inch sheet pan with butter or oil.

Step 2: I mix the cake batter.
I combine the cake mix, eggs, milk, and oil in a large bowl. I whisk until the batter turns smooth and creamy. I don’t overmix. I just blend until everything comes together.

Step 3: I bake the cake.
I pour the batter into the prepared pan. I smooth the top with a spatula. I bake for about 25–30 minutes, until a toothpick comes out clean. I watch carefully because ovens behave differently.

Step 4: I cool slightly.
I let the cake cool for about 15 minutes. I don’t let it cool completely. I want it warm when I add the Jello.

Step 5: I poke the cake.
I take the handle of a wooden spoon and poke holes all over the cake. I make many holes. I want the strawberry mixture to soak deeply into every bite.

Step 6: I prepare the Jello.
I dissolve the strawberry Jello in 1 cup boiling water. I stir until it completely dissolves. Then I add ½ cup cold water and mix again.

Step 7: I pour the strawberry mixture.
I slowly pour the Jello over the entire cake. I move slowly so the liquid flows into every hole. I watch the cake drink the strawberry color.

Step 8: I chill.
I place the cake in the refrigerator for at least 2 hours. This step matters. The cake needs time to set and absorb all that flavor.

Step 9: I whip the cream.
I beat the cold heavy cream with powdered sugar and vanilla extract until soft peaks form.

Step 10: I decorate.
I spread the whipped cream evenly over the chilled cake. I arrange fresh strawberry slices on top. Sometimes I sprinkle a few extra crumbs or even white chocolate shavings.

Then I refrigerate again for another 30 minutes before serving.

And that’s it. Simple. Beautiful. Delicious.

How I Serve It at Home

I always cut this Strawberry Poke Sheet Cake with Jello into generous squares. I serve it cold.

On hot summer days in Crete, this cake refreshes everyone. I pair it with strong Greek coffee for the adults and cold milk for the children.

Sometimes I add a few mint leaves on top for color. Sometimes I drizzle a little strawberry syrup if I want extra drama.

When I host birthdays or women’s gatherings, I place this cake in the center of the table and let everyone help themselves. I love watching their faces when they see the pink inside.

It never fails.

Storage, Reheating & Make-Ahead Tips

I always store this cake in the refrigerator because the whipped cream needs cold air. I cover the pan tightly with plastic wrap or foil. The cake stays fresh for up to 3 days.

I don’t reheat this cake. I serve it cold. That chill makes it special.

If I want to prepare ahead, I bake the cake and add the Jello one day before serving. Then I add whipped cream and strawberries the next day. This method keeps everything fresh and beautiful.

If I feel creative, I switch flavors. I use raspberry Jello. I use lemon Jello. I even mix strawberry and cream flavors together.

But strawberry always wins in my kitchen.

100-Word Short Version

I bake a soft vanilla sheet cake, poke holes all over it, and pour sweet strawberry Jello into every corner. I chill the cake until it absorbs all that bright flavor. Then I spread freshly whipped cream on top and decorate with juicy strawberries. This Strawberry Poke Sheet Cake with Jello tastes light, fruity, and refreshing. I serve it cold, cut into generous squares. It works perfectly for summer gatherings, birthdays, or cozy coffee afternoons. The pink strawberry streaks inside make every slice beautiful and joyful.

Recipe Card

⏱️ Time
Prep: 20 minutes
Cook: 30 minutes
Chill: 2½ hours
Total: About 3 hours 20 minutes

🛒 Ingredients

For the Cake:

1 box (430g) vanilla cake mix
3 large eggs
1 cup whole milk
½ cup vegetable oil

For the Strawberry Layer:

1 box (85g) strawberry Jello
1 cup boiling water
½ cup cold water

For the Topping:

2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1½ cups fresh strawberries, sliced

👩‍🍳 Instructions

Preheat oven to 180°C (350°F) and grease a 9×13-inch pan.
Mix cake mix, eggs, milk, and oil until smooth.
Pour into pan and bake 25–30 minutes.
Cool 15 minutes.
Poke holes all over the cake using a wooden spoon handle.
Dissolve Jello in boiling water, add cold water, and stir.
Pour evenly over cake.
Refrigerate for 2 hours.
Whip cream with sugar and vanilla until soft peaks form.
Spread cream over cake and top with strawberries.
Chill 30 minutes before serving.

📝 Notes

Use milk instead of water for a richer cake.
Chill the bowl before whipping cream.
Let the cake fully absorb the Jello before adding topping.
Store covered in refrigerator up to 3 days.

🍽️ Nutrition (Approximate per serving)
Calories: 320
Carbohydrates: 38g
Sugar: 25g
Fat: 16g
Protein: 4g
Sodium: 280mg

Conclusion

When I make Strawberry Poke Sheet Cake with Jello, I don’t just bake dessert. I create color. I create sweetness. I create joy.

This cake reminds me that simple recipes often bring the biggest smiles. It reminds me that women gather best around something homemade. It reminds me that even a pink strawberry cake can hold stories, laughter, and love.

From my kitchen in Crete to yours, I hope this Strawberry Poke Sheet Cake with Jello brings warmth to your table and happiness to your home.

Now tell me… who will you share your first slice with? 💕

INAYA 1 week ago

0 1 6 minutes read

Strawberry Poke Sheet Cake with Jello – The Sweetest Memory on a Summer Table

The Story & Intro

Why I Love Making This Recipe