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A slice of strawberry poke cake made from scratch served on white plates with forks and fresh strawberries on the side

Strawberry Poke Cake (From Scratch)

This strawberry poke cake is made from scratch and is a soft, moist jello poke cake that is topped with whipped cream and fresh strawberries. It has the taste of strawberries in every bite and is the perfect easy, elegant dessert!
Course Desserts
Cuisine American
Diet Halal
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 Slices
Calories 469kcal
Author Richa


  • 1 ½ cups Fine Granulated Sugar
  • 1 cup Butter at room temperature
  • 4 Eggs
  • 1 teaspoon Pure Vanilla Extract
  • 2 teaspoons Baking Powder
  • 3 ¼ cups All-Purpose Flour Maida
  • 1 cup Milk
  • 90 grams Strawberry Flavoured Jello
  • 3 cups Whipped Cream
  • 1 cup Fresh Strawberries sliced


  • Pre-heat oven to 350F/ 175C. Grease and line a 13X9" baking pan with parchment paper. Leave extra paper hanging on the side so that it's easy to lift up the cake later.
  • In a bowl, patiently beat the butter and sugar together for 3-4 minutes till light and fluffy. If using a stand mixer, use the paddle attachment or else just use a hand mixer.
  • Add the eggs one at a time, beating well after every egg to make sure its combined well into the mixture. Also stir in the vanilla extract and baking powder.
  • Alternate between adding the flour and milk and mix until just combined. Alternating the dry and wet ingredients means that you add ⅓ of the flour first, mix and add half the milk; mix and then add ⅓ of the flour again, mix add the remaining milk and then the flour. This helps incorporate everything well and avoids over mixing.
  • Pour the mixture into the prepared baking tin and bake for approximate 45 minutes or till a toothpick inserted into the middle of the cake comes out clean. Once the cake is baked, let it cool for 15 minutes.
  • In the meanwhile, prepare the jello according to package instructions.
  • Once the cake is cooled, poke the cake with the back of wooden spoon or thick skewer and make holes in the cake at every inch. Pour the jello into the holes and refrigerate the cake for 3-4 hours.
  • An hour before serving, spread whipped cream over the cake and decorate with strawberries slices. Refrigerate again for an hour or till ready to serve. This cake keeps well in the refrigerator for 2-3 days.


  1. Baking Pan: Use a 9"X13" baking pan for this recipe. It's the optimal size because the cake rises quite a bit and the cake will overflow in a smaller cake pan. If you don't have that size, you can divide the batter into two square 8" pans.
  2. Jello: Jello comes in different pack sizes in different countries. If you are in the U.S. you can use 1 pack (3 ounces) Strawberry Jello, which translates to a 90g pack in India
  3. Line with parchment: Lining the cake tin with parchment paper is really important for this recipe because the jello seeps through the cake  to the bottom of the pan and can become sticky which makes it difficult to lift the slices when you want to serve. The parchment paper avoids any mess, and helps lift up each slice smoothly. If you leave the sides of the parchment paper hanging while lining the cake tin, you can just use to left them out when you are ready to serve.


Calories: 469kcal | Carbohydrates: 72g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 138mg | Potassium: 139mg | Fiber: 1g | Sugar: 39g | Vitamin A: 226IU | Vitamin C: 8mg | Calcium: 119mg | Iron: 3mg