Strawberry Jello Poke Cake is the perfect chilled cake for summer that is super easy and quick and made with strawberry pie filling, white chocolate chips and a box cake mix!
Strawberry Poke Cake with Jello
Even the name sounds dreamy, creamy, and chill! And who doesn’t like strawberry chocolate cake, right??
It’s very easy to create, no matter your cooking confidence level, and it’s a totally gorgeous dessert, similar to our Sunshine Cake.
Your guests will be impressed when you serve this, trust me.
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Strawberry Poke Cake is so creamy, cool, and moist, due to the ah-mazing white-chocolate sauce, pie filling and whipped cream combination, each bite is heavenly.
And in case any of you are wondering why a poke cake is called a poke cake, it’s due to poking holes down into the cake so that the white chocolate/strawberry jello filling can do it’s job and OOOOOZE down into the holes.
Now you know!
Let’s Talk Ingredients
Sweetened condensed milk. This is not to be confused with evaporated milk, though they do typically sit side-by-side on the shelf at the grocer. Sweetened condensed milk is a super thick, super sweet consistency that is typically used when making desserts and specialty baked goods.
White chocolate chips. I typically use Ghiradelli brand white chocolate chips.
Jello strawberry flavored gelatin. You don’t have to use the Jello brand of gelatin, but it seems I always do. I often use the sugar-free Jello gelatin and have had great success with it in this recipe.
Strawberry pie filling. In our area here in NE Kansas, the premiere brand of strawberry pie filling that you’ll find at our local grocers is Wilderness pie filling.
Whipping Cream. Also known as heavy cream, in our neck of the woods.
Granulated Sugar. This makes your whipping cream SWEET.
Vanilla. This flavors your whipping cream.
Fresh strawberries. If your fresh strawberries are a bit on the over-ripened side, you’ll definitely want to dice them, using paring knife.
How to make Strawberry Poke Cake
Let baked cake cool for at least 20-30 minutes after removing it from the oven.
Using the tip of the wooden spoon or spatula handle, poke holes all over the cake.
Meanwhile, in a medium glass bowl, combine the sweetened condensed milk with the white chocolate chips.
Heat in the microwave in 30 second increments on full power until chocolate is melted, whisking after each one until the mixture is smooth and shiny.
In a separate small bowl, place the very warm water, stirring in the strawberry jello, whisking well so that the jello dissolves completely.
Add the strawberry jello mixture to the white-chocolate mixture, stirring to combine.
Once the cake has cooled for at least 20-30 minutes, pour the prepared white-chocolate strawberry mixture over the top of the cake.
Use a rubber spatula to spread it evenly into the holes and around the edges of the cake. Let the cake cool completely, then refrigerate for 1 hour.
Once the cake has chilled for 1 hour, evenly top the cake with both cans of strawberry pie filling.
In a large mixing bowl, using an electric mixer, beat the whipping cream with the granulated sugar and vanilla extract until stiff peaks form.
Spread the prepared whipped cream mixture evenly over the top of the strawberry pie filling.
Top the whipped cream layer with the diced fresh strawberries, sprinkling them evenly over the top of the cake as a pretty garnish.
You may also garnish the strawberries with fresh mint, if desired, if you want to make this cake really fancy!
Refrigerate the cake for a solid 6-8 hours before serving to allow all the layers to co-mingle and get super chilled.
What if I don’t have a white cake mix on hand for this recipe?
A White Cake mix is best for this recipe, but in a pinch you can use a yello cake mix….or even a CHOCOLATE cake mix.
Now that I think about it, that a chocolate cake mix would be delish.
Make it ahead
This cake definitely needs to chill for at least 8 hours in the fridge before serving, this will make the cake extra tender.
If it chills for a longer amount of time, even better! I love being able to make this cake ahead of time.
How long can this cake sit out after being removed from refrigeration?
This cake can sit out on the counter inside the house for 30 minutes or so without doing any harm.
If you serve this as a picnic or outdoor gathering, I’d keep a cooler handy so you can tuck it away pretty quickly.
Warm temperatures will make the whipped cream soften and shrink if kept out too long.
What’s the best way to cut and serve this cake?
When slicing the jello poke cake, wipe your knife after each cut you make to help your pieces look prettier – it’s fun to be able to see all the pretty layering of this dessert when you serve it!
Wiping the frosting and cake ingredients from the knife after each slice allows you make a clean, even cut each time.
More Favorite Sweet Treat Recipes to Love
- Farm House Strawberry Crumble
- Strawberry Lemonade Poke Cake
- Strawberry Lemon-Lava Angel Cakes
- Berry Good No-Bake Cake
- Lemon Cloud Angel Food Cake
Strawberry Jello Poke Cake
Ingredients
- 1 box white cake mix, mixed and baked in a 9 x 13 pan, according to package directions
White-Chocolate Strawberry Mixture
- 14 oz. can sweetened condensed milk
- 3/4 cup white chocolate chips
- 3 oz. pkg. Jello strawberry flavored gelatin, may use sugar-free strawberry flavored gelatin, if desired
- 1/4 cup very warm water
- 2 21 oz. cans strawberry pie filling
Whipping Cream Mixture
- 2 cups heavy cream or whipping cream, I love to use Hildebrand Farms Whipping Cream!
- 1/4 cup granulated sugar
- 1 tsp. vanilla extract
- 1 lb. fresh strawberries, stems removed, diced
Instructions
- Let baked cake cool for at least 20-30 minutes after removing it from the oven. Using the tip of the wooden spoon or spatula handle, poke holes all over the cake.
- Meanwhile, in a medium glass bowl, combine the sweetened condensed milk with the white chocolate chips; heat in the microwave in 30 second increments on full power until chocolate is melted, whisking after each one until the mixture is smooth and shiny.
- In a separate small bowl, place the very warm water, stirring in the strawberry jello, whisking well so that the jello dissolves completely; add the strawberry jello mixture to the white-chocolate mixture, stirring to combine.
- Once the cake has cooled for at least 20-30 minutes, pour the prepared white-chocolate strawberry mixture over the top of the cake, using a rubber spatula to spread it evenly into the holes and around the edges of the cake. Let the cake cool completely, then refrigerate for 1 hour.
- Once the cake has chilled for 1 hour, evenly top the cake with both cans of strawberry pie filling.
- In a large mixing bowl, using an electric mixer, beat the whipping cream with the granulated sugar and vanilla extract until stiff peaks form. Spread the prepared whipped cream mixture evenly over the top of the strawberry pie filling.
- Top the whipped cream layer with the diced fresh strawberries, sprinkling them evenly over the top of the cake as a pretty garnish. You may also garnish the strawberries with fresh mint, if desired, if you want to make this cake really fancy!
- Refrigerate the cake for a solid 6-8 hours before serving to allow all the layers to co-mingle and get super chilled.
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