This Strawberry Shortcake Poke Cake is so delicious, you won’t believe it’s just a few simple pantry ingredients! Strawberry Shortcake is the perfect summer dessert.
We love this poke cake! It’s super simple to make with only 4 main ingredients-a box of yellow (or white) cake mix, strawberry Jell-o, strawberry pie filling and Cool Whip. It’s the perfect dessert for any summer occasion and tastes just like strawberry shortcake. This will be the first thing to disappear at your next get-together- guaranteed!
If you like to make your whipped cream from scratch, you can definitely do that for this cake. I’ve provided an easy recipe at the bottom of this post. Homemade Lemon Whipped Cream would be delicious on top of this cake! I use Cool Whip because my family prefers it and it’s an easy shortcut.
What you’ll need
Find the full, printable recipe with exact measurements at the bottom of this post. Read on for more details and tips!
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- 9×13 baking dish
- Non-stick cooking spray- so the cake lifts out easily. You could also line the baking pan with parchment paper.
- 1 box yellow cake mix– you can also use white cake mix, strawberry or lemon
- Unsalted butter– I use this in place of the oil the box calls for because it elevates the flavor
- Water or milk– per the box directions
- Vanilla extract
- Eggs– for the cake mix
- 3 ounces powdered strawberry Jell-o mix – you can use sugar free, if you prefer
- Strawberry pie fruit filling
- Cool whip– or make your own whipped cream (recipe below)
- Fresh strawberries for garnish- optional
How to make it
Preheat & Prepare:
Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick spray.
1. Make the Cake Batter:
In a large mixing bowl, combine:
- 1 box yellow cake mix
- ½ cup melted butter (used in place of oil)
- 1 cup water
- 3 eggs
- 1 tsp vanilla extract
Mix with an electric mixer until smooth.
3. Bake the Cake:
Pour the batter into the prepared baking dish and bake according to package instructions (22-25 minutes).
4. Poke & Fill with Jell-O:
- Once baked, let the cake cool slightly.
- Use the handle of a wooden spoon to poke about 50 holes, spacing them 1 inch apart and ¾ of the way down (without going through the bottom).
- In a small pot, boil 1 cup of water and dissolve 1 box strawberry Jell-O.
- Evenly pour the Jell-O mixture into the holes.
5. Chill & Layer:
- Cover with plastic wrap and refrigerate for at least 2 hours (or overnight) to allow the Jell-O to set.
- Spread 1 can strawberry fruit filling evenly over the cake.
- Top with a smooth, even layer of Cool Whip.
6. Final Chill & Serve:
- Refrigerate for 1 more hour before serving.
- Slice into 12-16 squares and garnish with fresh strawberries.
Storage: Refrigerate leftovers for up to 3 days.
How easy was that! This cake will be so popular at your next get-together. Also perfect for an east dessert any night of the week.
Did you enjoy this recipe? Take a picture and tag me @StephGigliotti on social media and #StephRealLife. I would absolutely love to see your finished dish! Please leave a 5-star rating in the recipe card below and/or a review in the comment section.
Homemade Whipped Cream
You can make the whipped cream topping by beating 2 cups of cold heavy whipping cream with 1/2 cup granulated or powdered sugar and 1 tsp vanilla extract sugar with an electric mixer until peaks form, 3-4 minutes.
Be careful not to over mix or the whipped cream might turn into butter.
To make the whipped cream more stable, add in 1 tablespoon of cornstarch.
Variations
- Strawberry Limeade Twist – Swap the strawberry Jell-O for lime to create a refreshing strawberry limeade version.
- Patriotic Delight – Use blueberry fruit filling instead of strawberry for a festive red, white, and blue treat.
- Raspberry Lemon Bliss – Replace the strawberry Jell-O with raspberry Jell-O, use raspberry pie filling, and swap the yellow cake mix for lemon cake mix for a bright, tangy twist.
- Flavor Boost – Add a splash of lemon or strawberry extract to the whipped cream for an extra layer of flavor.
You might also like
- S’mores Poke Cake
- Lemonies Lemon Bars
- Pinkies Strawberry Brownies
- Chocolate Covered Strawberry Pie
- Easter Poke Cake
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Equipment
Ingredients
- 1 box yellow cake mix
- 1/2 cup unsalted butter melted
- 1 cup water or milk
- 1 tsp vanilla extract
- 3 eggs
- 3 ounces powdered strawberry Jell-o mix
- 21 ounce Strawberry Pie Filling
- 8 ounces whipped cream
- Fresh strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick spray.
- Make the Cake Batter: In a large mixing bowl, combine: 1 box yellow cake mix, ½ cup melted butter (used in place of oil), 1 cup water, 3 eggs, 1 tsp vanilla extract
- Mix with an electric mixer until smooth.
- Pour the batter into the prepared baking dish and bake according to package instructions (22-25 minutes).
- Once baked, let the cake cool slightly.
- Use the handle of a wooden spoon to poke about 50 holes, spacing them 1 inch apart and ¾ of the way down (without going through the bottom).
- In a small pot, boil 1 cup of water and dissolve 1 box strawberry Jell-O.
- Evenly pour the Jell-O mixture into the holes.
- Cover with plastic wrap and refrigerate for at least 2 hours (or overnight) to allow the Jell-O to set.
- Spread 1 can strawberry fruit filling evenly over the cake.
- Top with a smooth, even layer of Cool Whip. Refrigerate for 1 more hour before serving.
- Slice into 12-16 squares and garnish with fresh strawberries.
