Strawberries and Cream Poke Cake - Jamie Cooks It Up (2025)

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Strawberries and Cream Poke Cake - Jamie Cooks It Up (1)

Hooray for strawberry season, and hooray for beautiful warm spring weather, am I right! It’s a great time of year, for sure.

I brought along a fabulous warm weather dessert to share with you all today. It would make a great addition to your Memorial Day menu lineup. This Strawberries and Cream Poke cake features aheavenly white cake, infused with strawberry flavor, topped with a creamy whipped frosting and layered with fresh strawberries. It’s wonderful, friends. My family loved it.

Hope yours does too!

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Let’s make it!

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1. Preheat your oven to 350 degrees.
2. To make the cake, pour into your stand mixer or large mixing bowl, 1 white cake mix, 1/3 C flour, and 1 box instant vanilla pudding. Toss together to combine.
3. Add 1/3 C oil, 1 1/2 C water, 1/3 C sour cream, 1 tsp vanilla and 4 egg whites. Mix on low for 2 minutes. Scrape the bottom of the bowl with a rubber spatula and mix on medium speed for 2 minutes, or until the batter is nice and glossy.
4. Spray a 9×13 pan with cooking spray and pour the batter into it. Smooth it out with a knife.
5. Bake for 25-30 minutes of until a toothpick inserted into the center comes out clean.

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5. Allow the cake to cool for 20 minutes, then poke holes through it with a fork, about 1/2 an inch apart.

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6. Boil 3/4 C water in a large glass measuring cup (in the microwave). Pour 1 (6 ounce) box strawberry jello into the water and stir until the jello is dissolved. Add 1/2 C cold water and stir until combined.

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7. Pour the jello water all over the top of the cake, as evenly as you can.

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It will turn a pretty shade of pink for you. Cover and refrigerate for 3 hours.

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7. To make the creamy topping, place 1/2 C softened butter into a medium sized mixing bowl. Add 3 C powdered sugar 1 tsp vanilla, 1/2 tsp almond extract, 4 Tb milk and a dash of salt. Mix until smooth and creamy. Add 1 (8 ounce) package of cool whip (completely thawed). Mix well to combine. Spread it evenly over the chilled cake.

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8. Slice 1 (16 ounce) container of fresh strawberries and lay them over the top of the cake. Store in the fridge until ready to serve.

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Serve and enjoy!

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Print

Strawberries and Cream Poke Cake

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 3 hours, 50 minutes

Yield: 12 servings

Ingredients

1 white cake mix

1/3 C flour

1 (3.4 ounce) box instant vanilla pudding

1/3 C vegetable or canola oil

1 1/2 C water

1/3 C sour cream

1 tsp vanilla

4 egg whites

3/4 C boiling water

1 (6 ounce) box strawberry jello

1/2 C cold water

CREAMY TOPPING:

1/2 C butter, softened

3 C powdered sugar

1 tsp vanilla

1/2 tsp almond extract

4 Tb milk

dash salt

1 (8 ounce) container cool whip, thawed

1 (16 ounce) container fresh strawberries

Instructions

1. Preheat your oven to 350 degrees.

2. To make the cake, pour into your stand mixer or large mixing bowl, 1 white cake mix, 1/3 C flour, and 1 box instant vanilla pudding. Toss together to combine.

3. Add 1/3 C oil, 1 1/2 C water, 1/3 C sour cream, 1 tsp vanilla and 4 egg whites. Mix on low for 2 minutes. Scrape the bottom of the bowl with a rubber spatula and mix on medium speed for 2 minutes, or until the batter is nice and glossy.

4. Spray a 9x13 pan with cooking spray and pour the batter into it. Smooth it out with a knife.

5. Bake for 25-30 minutes of until a toothpick inserted into the center comes out clean.

6. Allow the cake to cool for 20 minutes, then poke holes through it with a fork, about 1/2 an inch apart.

7. Boil 3/4 C water in a large glass measuring cup (in the microwave). Pour 1 (6 ounce) box strawberry jello into the water and stir until the jello is dissolved. Add 1/2 C cold water and stir until combined.

8. Pour the jello water all over the top of the cake, as evenly as you can. It will turn a pretty shade of pink for you. Cover and refrigerate for 3 hours.

9. To make the creamy topping, place 1/2 C softened butter into a medium sized mixing bowl. Add 3 C powdered sugar 1 tsp vanilla, 1/2 tsp almond extract, 4 Tb milk and a dash of salt. Mix until smooth and creamy. Add 1 (8 ounce) package of cool whip (completely thawed). Mix well to combine. Spread it evenly over the chilled cake.

10. Slice 1 (16 ounce) container of fresh strawberries and lay them over the top of the cake.

Serve and enjoy!

https://jamiecooksitup.net/2017/05/strawberries-and-cream-poke-cake/

Recipe from www.jamiecooksitup.net

Recipe adapted from Butter with a side of Bread

About Jamie

Thanks for dropping by today! I hope you find these recipes to be delicious!

More About Me

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Strawberries and Cream Poke Cake - Jamie Cooks It Up (2025)

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