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Moist Strawberry Jello Poke Cake Recipe with Blueberry Whipped Cream

moist strawberry jello poke cake - featured image
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A nostalgic and refreshing poke cake featuring moist yellow cake soaked with strawberry jello and topped with a light, tart blueberry whipped cream. Perfect for summer parties and easy to prepare.

Ingredients

Scale
  • 1 box yellow cake mix (e.g., Duncan Hines)
  • Ingredients listed on the cake mix box (usually eggs, oil, and water)
  • 1 large package (6 oz / 170 g) strawberry gelatin (jello) mix
  • 2 cups boiling water
  • 1 cup cold water
  • 1 cup fresh strawberries, chopped
  • 1 cup heavy whipping cream, cold
  • 1/2 cup fresh or frozen blueberries, pureed
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan lightly with butter or nonstick spray.
  2. Prepare the cake mix according to the instructions on the box, combining cake mix, eggs, oil, and water. Beat with an electric mixer on medium speed for 2 minutes until smooth. Pour batter evenly into the prepared pan.
  3. Bake the cake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool for about 10 minutes until warm but not hot.
  4. Dissolve the strawberry jello by pouring 2 cups boiling water over the gelatin and stirring until dissolved (about 2 minutes). Stir in 1 cup cold water and add chopped fresh strawberries, mixing gently.
  5. Using a fork or skewer, poke holes about an inch apart all over the warm cake, piercing nearly to the bottom but not through the pan.
  6. Slowly pour the warm strawberry jello mixture over the cake, allowing it to seep into the holes. Refrigerate the cake for at least 2 hours or until the jello sets and the cake is chilled.
  7. Make the blueberry whipped cream by whipping the cold heavy cream until soft peaks form. Gradually add powdered sugar and vanilla, whipping until medium peaks form. Gently fold in the blueberry puree until swirled but not fully blended.
  8. Spread the blueberry whipped cream evenly over the chilled cake using a spatula to create soft peaks and swirls.
  9. Optionally, garnish with whole blueberries and sliced strawberries.
  10. Serve chilled, cut into squares and enjoy.

Notes

Let the cake cool before poking holes and adding jello to ensure gelatin sets properly. Pour jello slowly to allow it to soak evenly. Chill the mixing bowl and beaters for fluffier whipped cream. Fold blueberry puree gently to maintain marbled effect. For a vegan version, substitute coconut cream for heavy cream and use dairy-free cake mix. Use gluten-free cake mix for gluten-free option.

Nutrition

Keywords: strawberry jello poke cake, blueberry whipped cream, poke cake, summer dessert, easy cake recipe, moist cake, berry dessert

Find it online: https://spoonmira.com/moist-strawberry-jello-poke-cake-recipe-with-blueberry-whipped-cream-easy-steps/