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Strawberry Jello Poke Cake Recipe

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4.2 from 9 reviews

This Strawberry Jello Poke Cake is a refreshing and visually stunning dessert perfect for summer gatherings or patriotic celebrations. It features a light angel food cake baked to perfection, poked with holes to soak up a vibrant strawberry Jello mixture, then topped with creamy white chocolate pudding frosting and fresh berries arranged to resemble an American flag. The cake is chilled to allow flavors to meld and textures to set, making it a delightful, fruity, and creamy treat.

Ingredients

Cake

  • 1 (16 ounce) box angel food cake mix (requires only water)

Jello Mixture

  • 1 (3 ounce) box strawberry Jello
  • 1 cup boiling water
  • 1/2 cup cold water

Frosting

  • 1 (3.3 ounce) box white chocolate instant pudding mix
  • 1/3 cup milk
  • 1 (8 ounce) container frozen whipped topping, thawed

Decorations

  • 1 pound strawberries
  • 1 pint blueberries

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C). Do not grease the 9-inch by 13-inch baking pan to allow the angel food cake to rise properly and develop a firm crust.
  2. Prepare and Bake Cake: Prepare the angel food cake mix according to package instructions, which in this recipe requires only adding water. Pour the batter into the ungreased pan. Bake for about 30 minutes or until the cake is firm to the touch. If the center jiggles, continue baking for an additional 5 minutes to ensure it’s fully set.
  3. Cool and Poke Cake: Let the cake cool completely for at least one hour. Once cooled, use a fork to pierce the cake in rows about 1/2-inch apart, creating holes that will absorb the Jello mixture. Clean the fork tines with water as they get sticky, usually after each row.
  4. Prepare and Pour Jello: In a medium bowl, whisk the strawberry Jello powder into boiling water until fully dissolved. Stir in the cold water. Drizzle this liquid evenly over the entire cake surface, letting it soak through the holes. Cover and refrigerate the cake for at least 3 hours or ideally overnight to let the Jello set and flavors meld.
  5. Make Frosting: In a large bowl or stand mixer fitted with a whisk attachment, combine the white chocolate instant pudding mix with milk until smooth and blended. Gently fold in the thawed frozen whipped topping to create a light and creamy frosting.
  6. Assemble Cake: Spread the prepared frosting evenly over the chilled cake. Arrange the strawberries and blueberries on top in the pattern of an American flag, with strawberries forming the red stripes and blueberries forming the star field. Keep the cake refrigerated until ready to serve.

Notes

  • Use only angel food cake mix that calls for water only for best results.
  • For a firmer pudding frosting, chill it for 10-15 minutes before spreading.
  • Thaw frozen whipped topping before folding into pudding for smooth texture.
  • Clean your fork tines with water frequently to prevent sticking when poking the cake.
  • Allow the cake to chill overnight for an enhanced flavor and better texture.

Find it online: https://bitezly.com/strawberry-jello-poke-cake/