Description
This Strawberry Poke Sheet Cake with Jello is the kind of easy, happy dessert I love serving when family and friends gather. I bake a soft vanilla sheet cake, poke it all over, then pour sweet strawberry Jello so every bite turns moist, fruity, and beautifully pink inside. I finish it with fluffy whipped cream and fresh strawberries for a light, refreshing topping. Perfect for birthdays, summer afternoons, potlucks, and anytime you want a simple cake that looks impressive and tastes like pure strawberry joy.
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
Instructions
- Preheat your oven to 180°C (350°F). Grease a 9×13-inch sheet pan and set it aside.
- Mix the cake mix, eggs, milk, and oil in a large bowl until smooth and creamy. Stop mixing as soon as the batter looks combined.
- Pour the batter into the pan and smooth the top. Bake for 25–30 minutes, until a toothpick comes out clean.
- Let the cake cool for about 15 minutes. Keep it slightly warm so it absorbs the Jello well.
- Poke holes all over the cake using the handle of a wooden spoon (or a thick straw). Make lots of holes so the flavor spreads into every slice.
- Stir the strawberry Jello with 1 cup boiling water until fully dissolved, then add 1/2 cup cold water and stir again.
- Slowly pour the Jello mixture evenly over the cake, moving across the surface so it flows into all the holes.
- Refrigerate the cake for at least 2 hours, until the Jello sets and the cake feels chilled.
- Whip the cold heavy cream with powdered sugar and vanilla until soft peaks form.
- Spread the whipped cream evenly over the chilled cake. Top with sliced fresh strawberries (and drizzle with jam or syrup if you like).
- Chill for 20–30 minutes before slicing, then cut into squares and serve cold.
Notes
My tips: I always use milk instead of water for a softer, richer cake. I chill my mixing bowl before whipping cream so it gets fluffy faster. I also poke plenty of holes—this is what makes every bite moist and strawberry-filled.
Make-ahead: I bake the cake and pour the Jello the day before serving. I add the whipped cream and strawberries the next day for the freshest look.
Storage: Keep the cake covered in the refrigerator for up to 3 days. I don’t freeze it because the whipped topping can change texture after thawing.
Easy swaps: You can use raspberry or cherry gelatin for a fun twist, and you can top with blueberries for a red-white-blue celebration look.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 cake)
- Calories: 320
- Sugar: 25g
- Sodium: 280mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg