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Strawberry Poke Cake Jello

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Adjust Servings:
2 (16 ounce each) Sara Lee All Butter Pound Cake
3 ounces Strawberry Jell-O Gelatin Mix
1/2 cup Hot Water
1/2 cup Cold Water
2 tablespoons Pure Vanilla Extract
21 ounces Strawberry Pie Filling
2 lbs Strawberries fresh, not frozen
5.1 ounces Instant Vanilla Pudding mix
8 ounces Whipped Topping thawed
2 Rectangle Serving Dish
Medium Mixing Bowl
Large Mixing Bowl
Measuring Cups
Measuring Spoons
Cutting Board

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Strawberry Poke Cake Jello

Sara Lee buttery pound cake poked then soaked with a sweet strawberry jello sauce, fresh strawberries then topped with a vanilla strawberry whipped topping. Yum!!!

  • 25
  • Serves 12
  • Easy




Watch this video to see the strawberry poke cake jello you’re about to make!

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SECRETS to making this Strawberry Poke Cake Jello perfect the first time! (2 minute read)

This strawberry poke cake jello recipe serves 12 (6 slices per cake). But, no worries, you can cut the recipe in half to make 1 cake, serving 6-8 people if you don’t need as many servings.


A little secret to making this strawberry poke cake jello recipe quick and easy is using frozen Sara Lee All Butter Pound Cake. This cake is premade so there’s no mixing, baking and cooling required. And, using frozen cake sets the jello sauce faster which means no chilling in the fridge for hours. I will tell you that poking holes in the frozen cake is not as easy as poking a warm freshly baked cake but it’s totally worth it! You’ll end up serving this cake hours sooner than if you baked a cake! Trust me, this is the perfect in-a-hurry dessert for those last-minute parties. Or, just because!


The Sauce

Strawberry pie filling, pure vanilla extract and jello combined make a beautifully thick sauce that can be dripped over the sides of the cake for that extra appeal. In this recipe, I use half of the water one would use to make jello because less water gives you a thicker sauce and sets the cake much faster.


Fresh Strawberries

Using a layer of sliced fresh strawberries between the cake and topping adds a bit of crispness and balance to the sweet sauce that coats the cake. Plus, fresh fruit makes the cake look pretty.

The Topping

One of the simplest toppings you can make. Because the main ingredient is whipped topping, the key to keeping it fluffy is to not mix the strawberries and pudding into the whipped topping.  Just gently fold the ingredients together. Folding means you’re combining the heavy ingredients (the mashed strawberries and dry pudding powder) into the lighter ingredient (the whipped topping) in a figure 8 motion so you keep as much air in the whipped topping as possible.


Serving and Storing this Strawberry Jello Poke Cake

Serve this cake immediately or chill in an airtight container or covered with plastic wrap in the refrigerator until you’re ready to serve/eat it.

Because you’re using fresh strawberries, they will not remain fresh and crisp for very long. So, this cake is best eaten within 3 days.

And, if you love quick and easy dessert recipes, you’ve got to try my delicious Peach Dump Cake Using Cake Mix!

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Remove the pound cake from the foil container and set it on a rectangle serving dish.


Use the handle end of your whisk or wooden spoon to poke random holes all over the cake. Let’s set the cake aside for now.


Add the jello mix and hot water to a medium sized mixing bowl, whisk until the jello totally dissolves. Then, add cold water and whisk until mixed.


Add vanilla and strawberry pie filling to the bowl with the jello and whisk together. Use your whisk to mash the larger pieces of strawberries.


Use a measuring cup to scoop and pour the strawberry mixture over the holes of the cake. Chill the cake in the fridge while we work on the next couple of steps.


Pinch the leaves off the strawberries then place the strawberries in a colander and rinse them under cold water. Set 4-5 strawberries aside to decorate the finished cake later.


On a cutting board, cut the stem end off all the strawberries.

Put about half of them into a bowl for mashing later.

Slice the rest of them into three to four slices each.


Remove the cake from the fridge and lay the sliced strawberries evenly across the top. Set the cake aside while we make the topping.


Now take the bowl of strawberries and mash them using a potato masher or food chopper.


Add the vanilla pudding powder and whipped topping to the mashed strawberries and use your spatula to gently fold them together.


Spread the topping “about an inch thick” over the cake and decorate it with whole or sliced strawberries. And to make it even more pretty, add some fresh mint leaves.


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