on Mar 31, 2018, Updated Nov 16, 2021 If you, like me, are scared of making cakes because of the idea of decorating them scares you, then I have got just the perfect thing for you! Enter – this gorgeous strawberry poke cake. It’s basically baked in 13″X9″ baking pan and slathered with whipped cream on top. Pretty straightforward, right? After it’s baked, you all you really need to do is cut it into slices, and the thickness of each slice is enough for you to get a good forkful in every bite. The jello seeps through the cake and makes adds a pretty gradient throughout the cake.
What is a poke cake?
A poke cake, like the name suggests, is a cake that you poke holes into after its baked and cooled. The holes are then filled with jello or other liquid fillings such as condensed milk, chocolate, pudding or even pureed fruit. This infuses every bite of the cake with the filling and keeps it moist. I love making jello poke cakes, because after filling the holes with jello, the cake is refrigerated and the jelly sets so you get slightly wobbly jelly in every bite of the cake. Because its so simple to make, you can easily turn this strawberry poke cake into a chocolate poke cake, a banana poke cake, coconut poke cake or even a lemon poke cake. Just switch up the filling and you have a different poke cake every time.
Top tips to make a Strawberry Poke Cake
Baking Pan: Use a 9″X13″ baking pan for this recipe. It’s the optimal size because the cake rises quite a bit and the cake will overflow in a smaller cake pan. If you don’t have that size, you can divide the batter into two square 8″ pans.Jello: Jello comes in different pack sizes in different countries. If you are in the U.S. you can use 1 pack (3 ounces) Strawberry Jello, which translates to a 90g pack in IndiaLine with parchment: Lining the cake tin with parchment paper is really important for this recipe because the jello seeps through the cake to the bottom of the pan and can become sticky which makes it difficult to lift the slices when you want to serve. The parchment paper avoids any mess, and helps lift up each slice smoothly. If you leave the sides of the parchment paper hanging while lining the cake tin, you can just use to lift them out when you are ready to serve.
Are you also going gaga over that super moist slice of cake with the jello seeping in? We took two days to finish the cake because it does make twelve squares but I have to say – everyone who ate it was such a fan!
More Fun Cakes You Can Make
Mini Mango CheesecakesLemon Blueberry Cake BarsNo-Bake Strawberry Cheesecake JarsBanana Chocolate Peanut Butter Mug Cake
