Homemade Strawberry Jello Poke Cake

I’ve always made poke cake with a boxed cake mix—even though I’m really not big on boxed cakes. I normally don’t buy them and much prefer making my cakes from scratch.

After trying the homemade version, I went on the hunt for a recipe I could make completely from scratch. I made this one for our family gathering over Labor Day weekend, and it was delicious!

The homemade cake is soaked with strawberry Jello, topped with vanilla pudding mixed with Cool Whip, and served with homemade strawberry sauce spooned over each piece. This one is definitely a keeper!  It's a great make-ahead dessert because it needs time to chill!

Makes one 9×13-inch cake

For the Homemade Cake

• 2¼ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup butter, softened
• 1½ cups sugar
• 3 large eggs
• 2 teaspoons vanilla
• 1 cup milk

For the Strawberry Jello

• 1 box (3 ounces) strawberry Jell-O
• 1 cup boiling water
• ½ cup cold water

For the Pudding–Cool Whip Topping

• 1 box (3.4 ounces) instant vanilla pudding
• 1 cup cold milk
• 1 container (8 ounces) Cool Whip, thawed

For the Strawberry Sauce

• 2 cups chopped strawberries
• ⅓ cup sugar
• 1 tablespoon lemon juice
• 1 tablespoon cornstarch
• 2 tablespoons water

Make the Cake

1. Preheat the oven to 350°F. Grease a 9×13-inch baking pan.
2. Whisk together the flour, baking powder and salt.
3. In a separate large bowl, beat the softened butter and sugar until light and fluffy.
4. Beat in the eggs one at a time. Add the vanilla.
5. Add the dry ingredients alternately with the milk, mixing just until combined.
6. Spread the batter evenly in the prepared pan.
7. Bake for 28–34 minutes, or until a toothpick inserted in the center comes out clean.

Add the Jello

1. Let the cake cool for 20–30 minutes.
2. Use the handle of a wooden spoon to poke holes approximately 1 inch apart throughout the cake.
3. Dissolve the strawberry Jell-O in 1 cup of boiling water.
4. Stir in ½ cup of cold water.
5. Slowly pour the Jello mixture over the cake, making sure it runs into the holes.
6. Refrigerate for 1–2 hours, or until the cake is completely cold.

Make the Topping

1. Whisk the instant vanilla pudding with 1 cup of cold milk until very thick.
2. Let it stand for approximately 2 minutes.
3. Gently fold in the entire container of Cool Whip.
4. Spread the topping evenly over the chilled cake.
5. Refrigerate the cake for at least 2 more hours before serving.

Make the Strawberry Sauce

1. Place the chopped strawberries, sugar and lemon juice in a saucepan.
2. Cook over medium heat for 5–7 minutes, stirring occasionally, until the strawberries release their juice and begin to soften.
3. Mix the cornstarch and water in a small cup until smooth.
4. Stir the cornstarch mixture into the strawberries.
5. Simmer for another 1–2 minutes, stirring constantly, until the sauce thickens slightly.
6. Remove from the heat and let it cool. Refrigerate until serving.

To Serve

Cut the cold cake into squares and spoon the strawberry sauce over each individual serving.

Keep the cake and strawberry sauce refrigerated.