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Strawberries and Cream Poke Cake Recipe

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4.4 from 63 reviews

This delightful Strawberries and Cream Poke Cake is a moist white cake infused with instant vanilla pudding and sour cream, layered with strawberry jello that soaks into the cake for a perfect fruity burst. Topped with a luscious creamy buttercream and cool whip mixture, and crowned with fresh strawberries, this dessert is a refreshing treat ideal for spring and summer gatherings.

  • Total Time: 3 hours (including chilling time)
  • Yield: 12 servings

Ingredients

Cake Ingredients

  • 1 white cake mix
  • 1/3 cup flour
  • 1 (3.4 ounce) box instant vanilla pudding
  • 1/3 cup vegetable or canola oil
  • 1 1/2 cups water
  • 1/3 cup sour cream
  • 1 teaspoon vanilla extract
  • 4 egg whites

Jello Mixture

  • 3/4 cup boiling water
  • 1 (6 ounce) box strawberry jello
  • 1/2 cup cold water

Creamy Topping

  • 1/2 cup butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 4 tablespoons milk
  • dash of salt
  • 1 (8 ounce) container cool whip, thawed

Garnish

  • 1 (16 ounce) container fresh strawberries, sliced

Instructions

  1. Prepare the Cake Batter: In a large mixing bowl, combine the white cake mix, flour, instant vanilla pudding, vegetable or canola oil, water, sour cream, vanilla, and egg whites. Mix thoroughly until the batter is smooth and well combined.
  2. Bake the Cake: Pour the batter into a greased 9×13 inch baking pan. Bake at 350°F (175°C) for about 35-40 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool slightly.
  3. Poke the Cake: While the cake is still warm, use the handle of a wooden spoon or a similar tool to poke holes all over the surface evenly, about 1 inch apart. This allows the jello mixture to seep into the cake for extra flavor and moisture.
  4. Mix and Pour the Jello: In a bowl, dissolve the strawberry jello in 3/4 cup boiling water, stirring well until completely dissolved. Add 1/2 cup cold water and mix. Pour this jello mixture evenly over the poked cake, allowing it to soak deeply into the holes. Refrigerate the cake to let the jello set, about 1-2 hours.
  5. Prepare the Creamy Topping: In a medium bowl, beat the softened butter until smooth. Gradually add powdered sugar, vanilla, almond extract, milk, and a dash of salt. Beat until creamy and smooth. Gently fold in the thawed cool whip until well combined and fluffy.
  6. Frost the Cake: Once the jello has set and the cake is chilled, spread the creamy topping evenly over the top.
  7. Garnish with Strawberries: Slice the fresh strawberries and arrange them on top of the creamy frosting as a colorful and fresh garnish.
  8. Serve: Chill the cake for an additional 30 minutes to set the topping before serving. Slice and enjoy the moist, fruity strawberry and cream flavors.

Notes

  • For best results, allow the cake to cool slightly before poking and adding the jello to prevent it from becoming too soggy.
  • Fresh strawberries can be substituted with frozen, thawed strawberries if fresh aren’t available.
  • The almond extract in the frosting adds a nice depth but can be omitted if you prefer a simpler vanilla flavor.
  • This cake is best served chilled and consumed within 2-3 days for optimal freshness.
  • Ensure cool whip is fully thawed to achieve smooth and easy mixing with the frosting.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://allyumcooks.com/strawberries-and-cream-poke-cake-recipe/