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Strawberry Poke Cake

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Strawberry Poke Cake is a light, moist, and delicious dessert featuring a cake filled with strawberry gelatin, topped with whipped cream, and garnished with fresh strawberries. It’s the perfect treat for summer gatherings or any celebration.

Ingredients

  • For the cake:
  • 1 box (15.25 oz) yellow cake mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • For the filling:
  • 1 package (3 oz) strawberry gelatin
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 cup fresh strawberries, diced
  • For the topping:
  • 1 (8 oz) tub whipped topping (like Cool Whip)
  • 1/2 cup heavy cream (optional, for a richer topping)
  • 2 tablespoons powdered sugar (optional)

Instructions

  1. Prepare the cake: Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. In a large bowl, combine the cake mix, eggs, vegetable oil, and water. Mix according to the cake box instructions and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
  2. Make the gelatin filling: In a medium bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Add 1/2 cup cold water and stir in the diced fresh strawberries. Let the mixture cool slightly.
  3. Poke the cake: Once the cake is done, let it cool for 10-15 minutes. Use a fork or the handle of a wooden spoon to poke holes all over the cake.
  4. Add the filling: Pour the cooled strawberry gelatin mixture slowly over the cake, ensuring it soaks into the holes. Let it sit for 20 minutes to absorb.
  5. Prepare the topping: Whip the heavy cream with powdered sugar until soft peaks form (optional). Then fold in the whipped topping and spread it evenly over the cake.
  6. Chill and serve: Refrigerate for at least 2 hours (or overnight). Slice and serve cold, optionally garnished with additional fresh strawberries.

Notes

Different fruits: Swap strawberries for other fruits like raspberries, blueberries, or mango for a fun twist.Flavored cake mix: Use a strawberry or white cake mix for a complementary flavor profile.For a creamier filling: Add sweetened condensed milk or vanilla pudding to the whipped topping.Storage: Store leftovers in the refrigerator for up to 3-4 days. This cake is best served chilled.Freezing: Freeze the cake without the whipped topping, then thaw and top with whipped cream before serving.

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