Simple Strawberry Cake with Jello

I didn’t discover strawberry cake with jello until I was in my twenties at a church potluck. The moment I took a bite, I couldn’t believe what I’d been missing. It was light, fruity, and stayed moist for days—something regular cake never seems to do.

The secret is poking holes in the cake and pouring strawberry Jell-O right over the top while it’s still warm. It soaks into every bite and gives you that pop of strawberry flavor throughout. Then you top it with whipped topping and fresh strawberries, and suddenly you’ve got a dessert that looks like you spent hours in the kitchen when you really didn’t.

What Kind of Strawberries Should I Use?

Fresh strawberries are your best bet for this cake, and you’ll want to look for berries that are bright red with no white or green patches near the stem. If fresh strawberries aren’t in season, frozen strawberries will work just fine – just make sure to thaw them completely and drain off any excess liquid before using them. When picking out fresh berries at the store, give them a gentle sniff – they should smell sweet and fragrant, which means they’re ripe and ready to use. For the prettiest presentation, save your nicest looking berries for decorating the top of the cake, and use any smaller or less perfect ones for mixing into the cake itself.

Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Strawberry gelatin: You can use any flavor of gelatin you like – raspberry, cherry, or even lime for a fun twist. Just keep in mind the flavor will change the overall taste of the cake.
• Cake mix: White or vanilla cake mix works best here, but you can also use yellow cake mix. I’d avoid chocolate as it might clash with the strawberry flavor.
• Dessert topping: If you don’t have store-bought whipped topping, you can make your own by whipping 2 cups of heavy cream with 1/4 cup powdered sugar until stiff peaks form.
• Fresh strawberries: Frozen strawberries work in a pinch – just thaw and drain them well before using. You can also use other berries like raspberries or blueberries for a mixed berry version.
• Boiling water: This is needed to dissolve the gelatin properly, so don’t skip this step or substitute with cold water – the gelatin won’t set correctly.

Watch Out for These Mistakes While Baking

The biggest mistake people make with this poke cake is not making the holes deep enough – use a wooden spoon handle or thick straw to poke all the way to the bottom of the cake so the Jello can seep through every layer instead of just pooling on top.

Another common error is pouring the Jello mixture too quickly, which causes it to run off the sides rather than soak into the holes, so pour slowly and give it time to absorb before adding more.

Don’t skip the full 3-hour chill time, as the cake needs this to properly set and develop that signature striped look when you slice into it.

Finally, wait until the cake is completely cooled and set before adding your dessert topping and strawberries, otherwise the topping will melt and slide right off, leaving you with a runny mess.

What to Serve With Strawberry Cake?

This strawberry cake is pretty sweet and rich on its own, so I like to keep the sides simple. A scoop of vanilla ice cream is always a good choice – it melts into the cake and balances out the sweetness perfectly. You could also serve it with a dollop of whipped cream and some fresh strawberries on the side for people who want extra fruit. If you’re serving this at a party or gathering, a hot cup of coffee or cold glass of milk makes it even better, especially since the cake is so moist and creamy from the gelatin and dessert topping.

Storage Instructions

Refrigerate: This strawberry cake needs to stay in the fridge since it has jello and whipped topping. Cover it tightly with plastic wrap or keep it in an airtight container, and it’ll stay fresh for about 3-4 days. The jello keeps it nice and moist, so it actually tastes great even on day three!

Make Ahead: You can totally make this cake a day before you need it. In fact, it’s even better after sitting in the fridge overnight because the jello has more time to soak into the cake. Just wait to add the fresh strawberries on top until a few hours before serving so they don’t get too soft.

Freeze: I don’t recommend freezing this one. The whipped topping and jello don’t hold up well in the freezer, and the texture gets weird when you thaw it. It’s best enjoyed fresh from the fridge!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 12-18 g
• Fat: 45-55 g
• Carbohydrates: 440-480 g

Ingredients

For the cake:

• 1 box white cake mix (I always use Betty Crocker Super Moist for a better crumb)

For the soak:

• 4 oz strawberry gelatin (I use Jell-O brand for the most vibrant color)
• 1 1/4 cups boiling water
• 1/2 cup cold water

For the topping:

• 8 oz whipped topping (thawed in the fridge for a smoother spread)
• 1/2 teaspoon vanilla extract
• fresh strawberries (hulled and sliced into 1/4-inch rounds)

Step 1: Prepare and Bake the Cake

• 1 box white cake mix

Preheat your oven and prepare a 9×13 inch baking pan according to the cake mix box instructions.

Mix and pour the cake batter into the prepared pan, then bake according to package directions until a toothpick inserted in the center comes out clean.

I always use Betty Crocker Super Moist because it stays tender and moist even after absorbing the jello liquid.

Once baked, let the cake cool in the pan for 15 minutes—this is important because it allows the cake to set slightly while still being warm enough to absorb the gelatin mixture.

Step 2: Pierce Cake and Prepare Jello

• 4 oz strawberry gelatin
• 1 1/4 cups boiling water
• 1/2 cup cold water

While the cake cools, use a fork to poke holes all over the surface of the warm cake—you want to create plenty of small holes so the jello can soak in deeply and flavor every bite.

In a separate bowl, dissolve the strawberry gelatin in the boiling water, stirring for about 2 minutes until completely dissolved.

I use Jell-O brand because it gives the most vibrant color that really shines through the cake.

Then stir in the cold water to cool the mixture slightly—this prevents the jello from cooking the top of the cake while still being warm enough to absorb into the crumb.

Step 3: Soak Cake with Jello and Chill

• jello mixture from Step 2

Carefully pour the jello mixture evenly over the entire surface of the poked cake, allowing it to seep into all the holes.

Cover the cake with plastic wrap and refrigerate for at least 3 hours, or until the jello is completely set and firm to the touch.

This chilling time is essential—it allows the jello to set properly and the flavors to meld with the cake.

Step 4: Prepare Topping and Finish the Cake

• 8 oz whipped topping
• 1/2 teaspoon vanilla extract
• fresh strawberries

About 30 minutes before serving, remove the whipped topping from the refrigerator (it should be fully thawed for the smoothest spread).

Fold in the vanilla extract gently until just combined.

Spread the vanilla whipped topping evenly over the chilled cake, then arrange the sliced fresh strawberries on top in an attractive pattern.

Serve immediately or keep chilled until ready to serve—the contrast between the cool cake, fluffy topping, and fresh strawberries is best enjoyed soon after assembly.

Simple Strawberry Cake with Jello

Delicious Simple Strawberry Cake with Jello recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 1 hour hr 20 minutes mins

Cook Time 2 hours hrs 50 minutes mins

Total Time 4 hours hrs 10 minutes mins

Servings: 10 slices

Calories: 2200

Ingredients Method

Ingredients

  

For the cake::

• 1 box white cake mix (I always use Betty Crocker Super Moist for a better crumb)

For the soak::

• 4 oz strawberry gelatin (I use Jell-O brand for the most vibrant color)
• 1 1/4 cups boiling water
• 1/2 cup cold water

For the topping::

• 8 oz whipped topping (thawed in the fridge for a smoother spread)
• 1/2 teaspoon vanilla extract
• fresh strawberries (hulled and sliced into 1/4-inch rounds)

Method

 

1. Preheat your oven and prepare a 9x13 inch baking pan according to the cake mix box instructions. Mix and pour the cake batter into the prepared pan, then bake according to package directions until a toothpick inserted in the center comes out clean. I always use Betty Crocker Super Moist because it stays tender and moist even after absorbing the jello liquid. Once baked, let the cake cool in the pan for 15 minutes—this is important because it allows the cake to set slightly while still being warm enough to absorb the gelatin mixture.
2. While the cake cools, use a fork to poke holes all over the surface of the warm cake—you want to create plenty of small holes so the jello can soak in deeply and flavor every bite. In a separate bowl, dissolve the strawberry gelatin in the boiling water, stirring for about 2 minutes until completely dissolved. I use Jell-O brand because it gives the most vibrant color that really shines through the cake. Then stir in the cold water to cool the mixture slightly—this prevents the jello from cooking the top of the cake while still being warm enough to absorb into the crumb.
3. Carefully pour the jello mixture evenly over the entire surface of the poked cake, allowing it to seep into all the holes. Cover the cake with plastic wrap and refrigerate for at least 3 hours, or until the jello is completely set and firm to the touch. This chilling time is essential—it allows the jello to set properly and the flavors to meld with the cake.
4. About 30 minutes before serving, remove the whipped topping from the refrigerator (it should be fully thawed for the smoothest spread). Fold in the vanilla extract gently until just combined. Spread the vanilla whipped topping evenly over the chilled cake, then arrange the sliced fresh strawberries on top in an attractive pattern. Serve immediately or keep chilled until ready to serve—the contrast between the cool cake, fluffy topping, and fresh strawberries is best enjoyed soon after assembly.