I love this strawberry poke cake recipe all year round, but with springtime just around the corner, it’s time to pull out your fruit cake recipes and this recipe is one of the best! Strawberry cake recipes virtually announce spring and all the wonderful things the season brings.

Beautiful warm weather, long lazy days, picnics, potlucks, and poke cake recipes are some of my fondest springtime memories. I can almost hear the birds chirping now.

When it comes to desserts, the flavor of the strawberry is one of my favorites! Like my easy strawberry cake, berry chantilly cake, strawberry sheet cake, and our buttery fresh strawberry pound cake! I promise all of these are showstoppers that will make you look like a baking rockstar!

What I Love About This Recipe

An easy virtually no-fail recipe
Lots more strawberry flavor compared to other versions of this recipe
Picnic and potluck ready
Always a huge crowd-pleaser

Ingredients For Strawberry Poke Cake

White Cake Mix: You can use either a white or yellow box mix. This you will prepare according to the box instructions, unlike the Jello, below.
Strawberry Jello: This is used as an ingredient. Don’t follow box instructions, follow recipe card below instructions.
Water: Plain tap water.
Strawberry Pie Filling: I love this ingredient in the cake. It brings so much strawberry flavor to the cake!
Cool Whip: Be sure to plan ahead and thaw overnight in the fridge.
Strawberries

How To Make Strawberry Poke Cake Recipe

Using the end of a wooden spoon, poke holes into the cake.
Pour the jello mixture over the cake. Refrigerate.
Spread the pie filling.
Add the cool whip on top.
Spread evenly.
Decorate with fresh strawberries and serve.

***See the full instructions below.

Strawberry Jello Poke Cake Tips

This cake starts with preparing a box cake according to the directions (and, YES, you need to use the other ingredients the box instructions require like eggs, oil, and water) then cooling on a wire rack.

Making The Holes: I just use the round handle of a wooden spoon to poke the holes. Space about an inch apart all over the top of the cake (see photos above). If you prefer smaller holes, then a fork works fine too. If you use a fork, however, you won’t be able to press any pie filling into the holes, so you will end up with just a layer on top of the cake.
Cake Mix – I like to use a white cake mix for this recipe because it allows the strawberry flavor to really shine. You can use a yellow cake mix or other flavors if you’re putting your personal spin on things.
Cool Whip – You’ll want it thawed (overnight in the fridge) but still cold.
Pie Filling – This gives my recipe a unique twist on a standard poke cake and really gives you tons of strawberry flavor.
Slicing The Cake: Use my Grandma’s trick of dipping a knife in a tall glass of hot water then wiping off the water with a paper towel, between cuts. This will give you much prettier cake slices.
Garnish: while this cake can be made ahead of time, it is best to garnish right before you serve. Fresh fruit can weep and water down the frosting

Storing + Freezing + Make-Ahead

Keeping this cake fresh and yummy means storing it in the icebox. It needs to stay chilled because of the cool whip topping. I think it tastes better chilled anyway. Just wrap it tightly with plastic wrap for best results.

How Long Can You Keep This In The Fridge? This cake recipe will stay refreshingly scrumptious for up to 4 days in the fridge if it’s stored properly.
Can You Freeze This? Yes! Make the cake per the instructions without topping with the garnish of whole strawberries. Wrap tightly with plastic wrap then with aluminum foil. I like to let my strawberry poke cake with strawberry cake mix, slow thaw in the fridge overnight and then garnish with strawberries for a beautiful presentation.
Make-Ahead Tips: Since this strawberry jello poke cake with cool whip freezes nicely, making it ahead of time is a snap. If you’re going to serve this in the next couple of days, then there’s no need to freeze it. Just wrap it tightly with plastic wrap and slide it into the fridge for a day or two. Then add your deliciously gorgeous toppings before serving.

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