Strawberry Jello Cake
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My strawberry jello cake uses just 8 ingredients for a sweet, juicy, and delicious dessert. It’s made with boxed cake mix, strawberry jello, and Cool Whip to make the recipe as easy as possible!
My Favorite Way to Make Jello Poke Cake
I love strawberries, so whenever strawberry season comes around, I task myself with creating new recipes to enjoy them more. A few years ago I put together this strawberry jello cake and never turned back.
My favorite challenge is how to make a recipe as easy as possible while still tasting incredible, so I turned to boxed cake mix along with Cool Whip, two of my favorites. Adding the strawberry jello to the mix just made the flavors all pop.
My son Connor loves to help press into the jello poke cake and watch me pour the jello liquid into the cake and point out if I missed any spots.
For more Cool Whip recipes, be sure to check out my strawberry pretzel salad, Jello salad, fruit salad with Cool Whip, Cool Whip fruit dip, strawberry fluff, and lemon poke cake!
Jello Poke Cake Recipe Ingredients
- Box white cake mix – I use a box cake mix for consistency and ease, especially when I’m making this for birthdays or parties.
- Eggs – These help bind the batter and give the cake structure so it can hold the Jello without falling apart.
- Water – I use this to bring the cake batter together without adding extra richness. I also use boiling water to make the strawberry Jell-O.
- Vegetable oil – This keeps the cake soft and moist, even after the Jello sets.
- Box strawberry gelatin – Strawberry Jell-O adds flavor, color, and that fun gelatin texture throughout the cake!
- Cool Whip – I like how light and fluffy Cool Whip is for frosting without overpowering the cake. I let the Cool Whip thaw before I frost the cake.
- Sliced strawberries – These add freshness and make the cake feel extra special without much effort.
How to Make Strawberry Jello Cake
STEP ONE: Preheat the oven to 350 degrees F and grease a 9×13-inch baking dish.
STEP TWO: Empty the contents of the cake mix into a large bowl. Add the eggs, cold water, and vegetable oil, then blend with a hand mixer until the ingredients are well combined.
STEP THREE: Pour the cake batter into the prepared baking dish and bake for 20 to 25 minutes or until the cake springs back when touched.
STEP FOUR: Remove the cake from the oven and allow it to cool for 20 minutes.
STEP FIVE: Once the cake has cooled, poke several holes halfway into the cake with the end of a wooden spoon, spacing the holes approximately ½ -inch apart.
STEP SIX: In a medium-sized bowl, combine the Jello powder and boiling water, then whisk until completely dissolved.
STEP SEVEN: Spoon the Jello liquid over the cake, making sure the Jello gets into the holes, then pouring any remaining liquid over the cake.
STEP EIGHT: Place the cake in the refrigerator and chill it for at least an hour to allow the Jello to set.
STEP NINE: Remove the cake from the refrigerator and, using an offset spatula, spread on the Cool Whip. Top it with strawberries and serve.
Recipe Tips
- For clean holes that hold the Jello well, I use the handle of a wooden spoon and space them about half an inch apart.
- When poking holes in the cake, I only poke about halfway through to prevent the Jell-O from settling at the bottom of the cake.
- Letting the cake cool slightly in the pan on a wire rack helps the texture firm up so it doesn’t melt with the hot Jell-O liquid.
- I always pour the Jello slowly so I can make sure it’s getting in each hole and keep it from pooling in just a few spots.
- To spread the Cool Whip evenly, I like to use an offset spatula.
Variations and Substitutions
- To switch up the flavor, I’ve used raspberry or cherry Jell-O and had great results. I try to match the Jell-O to the fresh fruit that’s in season.
- When I want a different base, I reach for yellow or golden butter cake mix instead of white cake. Even chocolate cake turns out amazing!
- It never hurts to add extra fruit on top like blueberries or raspberries for even more fresh flavor.
- I sometimes use homemade whipped cream when I want a richer frosting instead of Cool Whip.
- For extra crunch, I sprinkle crushed almonds or pecans over the top just before serving.
What to Serve with Jello Cake
Every kid loves when I serve my strawberry Jell-O cake with vanilla ice cream, whipped cream, Cool Whip cream cheese frosting, or strawberry cream cheese frosting!
I also like to set out extra fresh fruit like blueberries and raspberries along with sliced strawberries and pair them with cream cheese fruit dip or Cool Whip fruit dip!
Strawberry Jello Cake FAQs
Can I Make it Ahead of Time?
To make the jello cake ahead of time, I just simply bake the cake, pour the jello over the cake, and store it in the fridge, covered, until it’s needed.
When I’m ready to serve it, I remove the cake from the fridge, top it with the Cool Whip and strawberry slices and serve it!
How to store leftovers
I store leftover strawberry Jello cake covered tightly in plastic wrap or in an airtight container in the fridge so it stays fresh and moist. It holds up well for up to 4 days!
More Easy Dessert Recipes
- Strawberry crunch cheesecake
- No bake strawberry cheesecake cups
- Strawberry cobbler
- Strawberry pie
- Strawberry shortcake
- Strawberry banana cake
Easy Strawberry Jello Cake
Ingredients
- 15.25 ounces white cake mix
- 3 eggs, or as noted on cake mix box
- 1 cup water, or as noted on cake mix box
- 1/3 cup vegetable oil, or as noted on cake mix box
- 3 ounces strawberry gelatin
- 1 cup boiling water
- 8 ounces Cool Whip, thawed
- 2 cups sliced strawberries
Instructions
- Preheat the oven to 350 degrees F and grease a 9×13-inch baking dish. Set it aside.
- Pour the cake mix, eggs, water, and vegetable oil in a large mixing bowl and blend them with a hand mixer until the ingredients are well combined.
- Pour the cake batter into the prepared baking dish and bake it for 20 to 25 minutes or until the cake springs back when touched. Remove the baking dish from the oven and allow the cake to cool for 20 minutes.
- Once the cake has cooled, poke several holes halfway into the cake with the end of a wooden spoon, (spacing the holes approximately ½ -inch apart).
- In a medium-sized bowl, combine the gelatin powder and boiling water, and whisk until completely dissolved.
- Spoon the Jello liquid over the cake, ensuring it gets into the holes. (Any remaining liquid can be poured over the cake). Place the cake in the refrigerator and chill for at least an 1 hour to allow the gelatin to set.
- Remove the cake from the refrigerator, and using an offset spatula, spread on the Cool Whip, and top with strawberries.
Notes
- To make this ahead of time, bake the cake, fill it with the jello liquid, and let it chill covered in the fridge. Top it with Cool Whip and strawberries when it’s ready to be served.
- Store leftovers in an airtight container or covered in the refrigerator for up to 4 days.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
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