Easy Strawberry Poke Cake Recipe – Moist, Sweet & Fresh
There’s something magical about a strawberry poke cake that brings back sweet memories of summer gatherings and family celebrations. This beloved dessert combines a tender, moist cake infused with vibrant strawberry flavor, topped with clouds of whipped cream and fresh berries. The beauty of this cake lies in its simplicity – holes poked throughout allow sweet strawberry gelatin to seep in, creating pockets of flavor and moisture that make every bite a delight. Whether you’re a seasoned baker or just starting out, this easy strawberry poke cake recipe will quickly become a favorite in your dessert repertoire.
What is a Strawberry Poke Cake?
A poke cake is exactly what it sounds like – a cake that’s poked with holes after baking, then filled with a liquid mixture that soaks into those holes. In the case of strawberry poke cake, we use strawberry-flavored gelatin (like Jell-O) to create those signature streaks of color and bursts of flavor throughout the cake.
This dessert gained popularity in the 1970s when it was first introduced by Jell-O as a way to use their products, and it’s remained a beloved classic ever since. The beauty of poke cake lies in its incredible moisture and the way the gelatin creates distinct pockets of flavor that contrast beautifully with the cake itself.
What makes strawberry poke cake special is how the sweet-tart strawberry flavor complements the vanilla cake base, creating a refreshing dessert that’s perfect for warm weather gatherings. The addition of fresh strawberries and whipped topping makes it not only delicious but also visually stunning.
Ingredients & Substitutions
Here’s everything you’ll need to make this easy strawberry poke cake recipe. Most items are pantry staples, making this a convenient dessert option for last-minute gatherings.
For the Cake:
- 1 box white cake mix (15.25 oz)
- Water, vegetable oil, and egg whites (as called for on cake mix box)
- 1 package (3 oz) strawberry-flavored gelatin
- 1 cup boiling water
- ½ cup cold water
For the Topping:
- 2 cups heavy whipping cream (or 8 oz container of whipped topping)
- ¼ cup powdered sugar (omit if using whipped topping)
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
Substitution Options:
- Cake Mix: Try strawberry, vanilla, or yellow cake mix for different flavor combinations.
- Gelatin: Raspberry or cherry gelatin works beautifully for a similar berry flavor.
- Whipped Topping: Use store-bought whipped topping instead of homemade whipped cream for a quicker option.
- Gluten-Free: Use a gluten-free cake mix for a gluten-free version.
- Sugar-Free: Opt for sugar-free gelatin and sweeten whipped cream with a sugar substitute.
- Dairy-Free: Use a dairy-free whipped topping and follow cake mix instructions for dairy-free substitutions.
Step-by-Step Instructions
Making a strawberry poke cake is surprisingly simple. Follow these easy steps for a dessert that looks impressive but requires minimal effort.
Prepare and Bake the Cake
Preheat your oven according to the cake mix package directions (typically 350°F). Prepare the white cake mix following the package instructions for a 13×9-inch pan. Pour the batter into a greased 13×9-inch baking dish and bake until a toothpick inserted in the center comes out clean, about 25-30 minutes.
Poke Holes in the Cake
Allow the cake to cool for about 20 minutes after baking. Using the handle of a wooden spoon or a large fork, poke holes all over the cake, spacing them about 1 inch apart. Make sure to poke all the way to the bottom of the pan for the best flavor distribution.
Prepare the Strawberry Gelatin
In a medium bowl, stir the strawberry gelatin powder into 1 cup of boiling water until completely dissolved, about 2 minutes. Stir in ½ cup cold water to cool the mixture slightly. The gelatin should still be in liquid form, not beginning to set.
Pour Gelatin Over Cake
Slowly pour the strawberry gelatin mixture over the entire cake, aiming to fill the holes. Use a spatula to gently spread the gelatin evenly, ensuring it soaks into all the holes. Some gelatin will pool on top, which is fine.
Chill the Cake
Refrigerate the cake for at least 3-4 hours, or preferably overnight. This allows the gelatin to fully set and infuse the cake with flavor and moisture.
Prepare the Whipped Topping
If making homemade whipped cream, chill a large mixing bowl and beaters in the freezer for 15 minutes. Pour the heavy cream into the chilled bowl and beat on medium-high speed until it begins to thicken. Add powdered sugar and vanilla extract, then continue beating until stiff peaks form. If using store-bought whipped topping, simply thaw according to package directions.
Top the Cake
Spread the whipped topping evenly over the chilled cake. Arrange the sliced fresh strawberries on top in an attractive pattern.
Serve and Enjoy
For the cleanest slices, chill the fully assembled cake for another 30 minutes before serving. Cut into squares and serve cold. Store any leftovers covered in the refrigerator for up to 3 days.
Tips for Success & Common Mistakes
Pro Tips:
- Use room temperature ingredients for the cake mix to ensure even mixing and proper rising.
- Don’t rush the cooling process before poking holes. A slightly warm (not hot) cake absorbs the gelatin best.
- Space holes evenly about 1 inch apart for the best distribution of gelatin throughout the cake.
- Pour gelatin slowly to allow it to soak in rather than run off the sides of the cake.
- Chill thoroughly before adding the topping to allow the gelatin to fully set.
- Add strawberries just before serving or within a few hours to prevent them from releasing too much juice into the topping.
Common Mistakes to Avoid:
- Poking too few holes – This prevents the gelatin from distributing evenly throughout the cake.
- Using hot gelatin – Allow it to cool slightly so it doesn’t melt the cake structure.
- Rushing the chilling time – The cake needs time to absorb the gelatin and set properly.
- Over-whipping the cream – Stop when stiff peaks form to avoid making butter.
- Adding berries too early – This can make the topping soggy and discolored.
The secret to a perfect strawberry poke cake is patience. Allow proper cooling time before poking, use slightly cooled gelatin, and give the cake enough time to chill before adding the topping. These simple steps make all the difference!
Storage Instructions
Proper storage ensures your strawberry poke cake stays fresh and delicious for as long as possible.
Refrigerator Storage
Cover the cake with plastic wrap or store in an airtight container in the refrigerator for up to 3 days. The gelatin will keep the cake moist, but the whipped topping may begin to break down after the third day.
Freezer Storage
This cake can be frozen before adding the whipped topping and fresh strawberries. Wrap tightly in plastic wrap and then aluminum foil and freeze for up to 1 month. Thaw overnight in the refrigerator before adding the topping and serving.
Make-Ahead Tips
You can prepare the cake and add the gelatin up to 2 days in advance. Keep refrigerated and add the whipped topping and fresh strawberries within a few hours of serving for the best presentation and taste.
Delicious Variations
One of the best things about poke cake is how versatile it is. Here are some creative ways to customize your strawberry poke cake:
Different Cake Bases
- Strawberry Cake Mix: Double the berry flavor by using strawberry cake mix as your base.
- Chocolate Cake: Create a chocolate-covered strawberry effect with a chocolate cake base.
- Lemon Cake: Pair with strawberry for a bright, summery flavor combination.
Alternative Fillings
- Mixed Berry Gelatin: Use a mixed berry gelatin for a more complex flavor.
- Strawberry Pudding: Substitute pudding for a creamier filling texture.
- Homemade Strawberry Syrup: Make a simple syrup with fresh strawberries for a natural option.
Creative Toppings
- Cream Cheese Frosting: For a tangier, richer topping.
- Mixed Berries: Add blueberries and raspberries for a patriotic look.
- Chocolate Drizzle: Finish with a light drizzle of chocolate sauce.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
For the topping, fresh strawberries are strongly recommended as frozen berries release too much moisture when thawed, which can make your topping soggy. However, if you want to make a homemade strawberry syrup to replace the gelatin, frozen strawberries work well for that purpose when cooked down into a sauce.
How far in advance can I make this cake?
You can make the cake and add the gelatin up to 2 days in advance. Keep it refrigerated and add the whipped topping and fresh strawberries within a few hours of serving for the best presentation. The cake actually improves with a little time as the flavors meld, but the fresh toppings are best added closer to serving time.
Can I substitute homemade strawberry syrup for the Jell-O?
Yes! For a natural alternative, make a simple syrup with 1 cup sugar, ½ cup water, and 2 cups chopped strawberries. Bring to a simmer, cook for 10 minutes, then strain. Let cool slightly before pouring over the cake. Note that the cake won’t have the same vibrant color or set texture as with gelatin, but the flavor will be delicious.
Is strawberry poke cake gluten-free?
The standard recipe is not gluten-free due to the cake mix. However, you can easily make it gluten-free by substituting a gluten-free white cake mix. Most gelatin products and whipped toppings are naturally gluten-free, but always check packaging to be certain.
Why is my cake soggy in some places and dry in others?
Uneven distribution of moisture usually happens when the holes aren’t evenly spaced or the gelatin isn’t poured slowly enough to allow absorption. Make sure to poke holes evenly throughout the entire cake, about 1 inch apart, and pour the gelatin slowly, allowing it to soak in as you go. Using a spatula to gently spread the gelatin can also help ensure even distribution.
Nutritional Information
The following nutrition information is provided as an estimate per serving, based on the recipe making 12 servings:
| Nutrient | Amount Per Serving | % Daily Value* |
| Calories | 280 | – |
| Total Fat | 14g | 18% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 45mg | 15% |
| Sodium | 320mg | 14% |
| Total Carbohydrates | 38g | 14% |
| Dietary Fiber | 1g | 4% |
| Sugars | 26g | – |
| Protein | 3g | 6% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Related Recipes You’ll Love
If you enjoyed this strawberry poke cake, you might also like these other delicious desserts:
Lemon Poke Cake
A refreshing citrus twist on the classic poke cake, perfect for spring and summer gatherings.
Chocolate Poke Cake
A chocolate lover’s dream with rich chocolate cake, chocolate pudding filling, and chocolate whipped topping.
Fresh Berry Trifle
A stunning layered dessert with cake, custard, whipped cream, and an assortment of fresh berries.
Strawberry Poke Cake Recipe
Ingredients
For the Cake:
- 1 box white cake mix (15.25 oz)
- Water, vegetable oil, and egg whites (as called for on cake mix box)
- 1 package (3 oz) strawberry-flavored gelatin
- 1 cup boiling water
- ½ cup cold water
For the Topping:
- 2 cups heavy whipping cream (or 8 oz container of whipped topping)
- ¼ cup powdered sugar (omit if using whipped topping)
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, sliced
Instructions
- Preheat oven according to cake mix package directions. Prepare and bake cake in a 13×9-inch pan as directed on the box.
- Allow cake to cool for 20 minutes, then use the handle of a wooden spoon to poke holes all over the cake, about 1 inch apart.
- In a medium bowl, stir strawberry gelatin into 1 cup boiling water until dissolved. Add ½ cup cold water and stir.
- Slowly pour the gelatin mixture over the cake, ensuring it fills the holes. Refrigerate for at least 3-4 hours or overnight.
- Before serving, whip the heavy cream with powdered sugar and vanilla until stiff peaks form (or use prepared whipped topping).
- Spread the whipped topping over the chilled cake and arrange sliced strawberries on top.
- Keep refrigerated until ready to serve. Store leftovers covered in the refrigerator for up to 3 days.
Prep Time: 20 minutes | Cook Time: 30 minutes | Chill Time: 4 hours | Total Time: 4 hours 50 minutes | Servings: 12
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Why You’ll Love This Strawberry Poke Cake
This easy strawberry poke cake recipe is more than just a dessert—it’s a celebration of simple pleasures and sweet moments shared with loved ones. The combination of moist cake, fruity gelatin, and fresh berries creates a dessert that’s both nostalgic and timeless. Whether you’re making it for a summer barbecue, a potluck, or just a weeknight treat, this cake is sure to bring smiles to everyone who tries it.
What makes this recipe special is its versatility and foolproof nature. Even novice bakers can create something that looks and tastes impressive with minimal effort. The make-ahead potential makes it perfect for busy hosts, and the endless variation possibilities mean you’ll never tire of this beloved classic.
We hope you enjoy making and sharing this strawberry poke cake as much as we do. Don’t forget to leave a rating if you try it, and tag us in your creations on social media!
