Pioneer Woman Strawberry Poke Cake Recipe

This easy strawberry poke cake is soft, sweet, and wildly nostalgic. It’s made with white cake mix, strawberry Jell-O, whipped topping, and fresh strawberries — and yeah, it’s dangerously good cold straight from the fridge. Fast to prep, budget-friendly, and perfect for lazy days when you need dessert to just… happen.

Ingredients Needed

• 1 box white cake mix (15.25 oz): cheap, reliable, fluffy every time.
• Water, vegetable oil, eggs (or egg whites): whatever your cake mix calls for — just follow the box.
• 1 oz freeze-dried strawberries, chopped: optional but adds tart berry punch inside the cake.
• 1 package strawberry gelatin (3 oz): classic Jell-O packet. Use the real deal — not fancy stuff.
• 1 cup boiling water: melts the gelatin. Obvs.
• 8 oz frozen whipped topping, thawed: don’t overthink it. Cool Whip works.
• 1½ cups fresh strawberries, sliced: about 6 or 7. Go juicy, ripe, red.

How To Make Pioneer Woman Strawberry Poke Cake

Make the Cake Base:
Preheat oven to 350°F (175°C). Grab a 9×13” pan, grease it or slap down parchment. Mix the white cake with water, oil, and eggs like the box says. Beat it for 2 minutes. Fold in the freeze-dried strawberries if you’re using them. Pour into the pan, spread it out, bake for 30–35 minutes. Should spring back when you press it.

Cool + Poke Holes:
Let it cool for 20 mins. Then, using a smoothie straw or handle of a spoon, poke holes all across the top — about an inch apart. Not all the way down, halfway is enough.

Gelatin Soak:
Mix the strawberry gelatin with the boiling water — whisk like crazy until it’s totally dissolved. Pour slowly over the cake so it soaks into the holes evenly. Don’t rush this part. Let it sit until completely cool.

Add Whipped Topping:
Once the cake’s fully cool, cover the top with thawed whipped topping. Don’t skimp — go thick.

Chill + Top with Berries:
Cover it, refrigerate for at least 4 hours (overnight is better, not gonna lie). Right before serving, top with fresh strawberries.

Recipe Tips

• Don’t poke too deep. Halfway’s perfect — otherwise the bottom goes weirdly soggy.
• Freeze-dried strawberries are optional but fun — more texture, more flavour.
• Let that Jell-O soak. Pour slowly and chill it fully. Rushing ruins it.
• Serve cold, always. Room temp just feels wrong for this one.

How to Store & Reheat

Room Temperature: Nope. This one’s fridge-only.
Fridge: Keep covered tightly, lasts 3–4 days.
Freezer: You can freeze the cake before topping. Wrap well. Add whipped topping & berries fresh after thawing.

Nutrition Facts (Approx. per serving)

• Calories: 287
• Sodium: 180mg
• Protein: 6g
• Fat: 4.5g
• Carbs: 55.5g
• Fibre: 0g
• Sugar: 35g

FAQs

Pioneer Woman Strawberry Poke Cake Recipe

Recipe by MarryCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

287

kcal

Soft white cake soaked in strawberry gelatin, topped with whipped cream and fresh berries — cold, creamy, nostalgic goodness.

Ingredients

• 1 box white cake mix (15.25 oz)

• Water, vegetable oil, eggs (per box instructions)

• 1 oz freeze-dried strawberries, chopped

• 1 pkg strawberry-flavoured gelatin (3 oz)

• 1 cup boiling water

• 8 oz whipped topping, thawed

• 1½ cups fresh strawberries, sliced

Directions

• Preheat oven to 350°F (175°C). Prepare a 9×13″ pan.
• Mix cake per box directions. Fold in freeze-dried strawberries.
• Pour into pan, bake 30–35 minutes. Cool 20 minutes.
• Poke holes halfway through cake.
• Mix gelatin with boiling water, pour over cake slowly. Cool fully.
• Spread whipped topping over cake. Chill 4 hours or overnight.
• Top with fresh strawberries before serving.

Notes

• Don’t over-poke or the cake goes soggy.
• Chill overnight if you can — it’s 100x better.
• You can use any red gelatin in a pinch.
• Add a layer of cream cheese under the topping for a richer version.