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This Strawberry Jello Poke Cake is made with light and airy angel food cake, white chocolate pudding frosting, and plenty of fresh berries!
I remember when Angel Food Cakes become the staple at all our family functions. It was around the time my grandfathers started having heart surgery, and from then on out, it was angel food cake with strawberries or bust.
Whether an angel food cake is actually healthier for you, I have no idea. But, in my mind, angel food cakes and strawberries will forever go hand in hand.
What is a Poke Cake?
In case you aren’t familiar with poke cakes, a Poke Cake is a baked cake with holes poked in it. That much is obviously. Then, you pour something delicious into the holes (jello, pudding, sweet condensed milk, vodka, whatever). Frost it and you’re set! It’s awesome.
I started with a boxed Angel Food Cake mix because anyone who wants to pour Jello on a cake is probably fine with cake mixes. Right?
My only lingering question was, could I bake an Angel Food Cake mix in a 9-inch x 13-inch pan? I gave it a shot, checking it early and often, and it was done in 30 minutes flat (as opposed to baking it in a tube pan which the package indicated would take a minimum of 43 minutes).
I poured the jello on top and stuck it in the fridge. My Strawberry Jello angel food poke cake was well on its way.
I suggest baking the cake, letting it cool, and dousing it in Jello the day before you need it. It needs to sit for at least 3 hours, so you may as well get a jump start on things. Then, you can mix the white chocolate pudding frosting with whipped topping right before you frost it.
I recommend starting with a pound of fresh strawberries for decorating. You won’t need that many, but if you have a Type-A personality you will want to select slices that are similar in size. It’s better to have more berries to choose from.
You’ll also want EXACTLY 50 blueberries for the corner, but I’m not counting if you aren’t.
Strawberry Jello Poke Cake
- 1 (16 ounce) box angel food cake mix
- 1 (3 ounce) box strawberry Jello
- 1 cup boiling water
- 1/2 cup cold water
- 1 (3.3 ounce) box white chocolate instant pudding mix
- 1/3 cup milk
- 1 (8 ounce) container frozen whipped topping thawed
- 1 pound strawberries
- 1 pint blueberries
- Preheat oven to 350ºF. Do not grease 9-inch by 13-inch pan.
- Mix angel food cake mix according to package instructions (the one I used only required water). Pour into ungreased pan and bake until firm to the touch, about 30 minutes. If the center still jiggles, bake it 5 minutes longer.
- Cool completely, at least 1 hour. Using a fork, pierce cake in rows about 1/2-inch apart. When the fork becomes sticky, dip tines in water to clean (typically at the end of each row).
- Pour Jello into a medium bowl and whisk in boiling water. When Jello is dissolved, stir in cold water. Drizzle over the entire surface of cake. Cover and refrigerate at least 3 hours or overnight.
- In a large bowl, or in a standing mixer fit with the whisk attachment, combine pudding and milk until well blended. Gently fold in whipped topping.
- Spread frosting on cake and arrange berries on top to resemble an American flag. Store in refrigerator.
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.