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This Strawberry Poke Cake is easy, irresistible and oh-so-delicious! It starts with a simple box cake mix then gets real, juicy strawberries tucked into every “poke”! Topped with a creamy frosting and more berries, it’s a dessert that’ll have everyone coming back for more!
There are lots of Strawberry Poke Cakes out there, but let me tell you what makes this one the absolute BEST!
- It uses real strawberries. Most other cakes use just strawberry-flavored gelatin, but this one has real strawberries AND some gelatin to help boost the flavor!
- The cake is simple. It uses a box cake mix, which creates a simple, yet delicious base for all the strawberry flavor incoming!
- The topping is second to none. Instead of just using whipped topping, we make a version of my whipped cream frosting that’s still simple, but so much more creamy and delicious!
- Berries and cream in a cake. Adding real berries and changing the frosting to be more creamy gives this cake all the berries & cream vibes, perfect for all spring & summer-long!
Ingredients Needed
- Cake Mix – I typically use white cake mix; vanilla cake mix works great, too!
- Eggs, Vegetable Oil and Water – You’ll need the ingredients listed on the box needed to prepare the cake, typically eggs, oil and water.
- Strawberry Gelatin – ie. Jell-O!
- Strawberries in Syrup (with sugar) – You’ll find these in the freezer section at Wal-Mart and other large grocery stores; refer to the picture above. It’s a plastic container of sliced strawberries in syrup; you’ll need to thaw before using. If you can’t find this product, you can make some out of fresh strawberries….more on that below!
- Instant Pudding Mix – You can use white chocolate or cheesecake flavored! Vanilla works, too, but tends to give it more of a yellow tint.
- Milk – Skim, 1%, 2% or whole milk will work as will almond, soy, coconut milk, etc.
- Powdered Sugar – aka confectioner’s sugar.
- Whipped Topping – You can use a container of whipped topping from the grocery store OR make your own whipped topping!
How to Make Strawberry Poke Cake (Aka Berries and Cream Cake)
Start by baking a cake according to the box instructions in a 9×13-inch baking pan. Once it’s done, you’ll poke holes into the warm cake. Sometimes I find that wooden spoons have a super wide handle, so I prefer to use a straw to make the pokes instead. Aim to press a hole into the cake about every inch (it doesn’t need to be perfect!).
Then you’ll make the cake soak (filling). Start by stirring together the gelatin and the 1/2 cup of boiling water. After about a minute, the sugar and gelatin will be dissolved and the liquid should be pretty clear. Stir in the thawed strawberries WITH the syrup and stir well.
Slowly pour the mixture over the cake. I typically do this by pouring it right out of a liquid measuring cup with the spout. You could also use a 1/2 cup measuring cup to scoop some liquid and berries out of the large bowl and transfer it onto the cake. Refrigerate for at least 6 hours.
Once the cake is good and cool, it’s time to make the topping! You could simply use a tub of whipped topping, but I love making my favorite whipped topping frosting on this cake! To do so, you’ll start by stirring together the pudding mix, milk and powdered sugar. Let it set for a few minutes to thicken.
Then, add the thawed whipped topping (or homemade if you prefer!) and fold into the pudding mixture until well-combined. Spread over the cake and garnish with more strawberries, if desired!
How to Substitute Fresh Strawberries for Store-Bought Frozen Strawberries in Syrup
Wash and slice 1 pound of fresh strawberries. Toss them in 3/4 cup of granulated sugar, 1 teaspoon lemon juice and 1/2 cup of water. Use a masher (or a meat chopper works great, too!) to smoosh some of the berries – this will help them release the juices, too! Let the berries sit for 30 minutes until they release their juices and become syrupy. Be sure to use the berries AND the syrup in the recipe!
Frequently Asked Questions
It works great with raspberries as well. Use raspberry gelatin and swap the strawberries out for raspberries!
I don’t recommend it. I find that poke cakes get a little soggy throughout the freeze-thaw process.
Yes! The only change you should need is using a gluten free box of cake mix. The rest should naturally be gluten free, but I always recommend looking at all of the ingredient labels to double-check!
Yes, and actually I recommend making it several hours before enjoying to make sure the gelatin soak has time to set up!
Simple….eat it! Ha! All poke cakes are really best on the first 1-3 days. It’ll still be good for another day or two but will get a bit more soggy with time.
Other Poke Cake Recipes You’ll Love
- Strawberry Lemonade Poke Cake
- Pistachio Poke Cake
- Raspberry Cake
- Berry Cheesecake Poke Cake
- Funfetti Poke Cake
- Triple Lemon Poke Cake
Strawberry Poke Cake
Equipment
- 1 9×13-inch pan
Ingredients
For the Cake & Filling
- 1 box white cake mix plus ingredients listed on box (ie. eggs, water, oil)
- 1/2 cup boiling water
- 1 3-ounce box strawberry gelatin
- 1 15.5-ounce container frozen sliced strawberries with sugar thawed, do NOT drain
For the Topping
- 1 3.4-ounce box instant pudding mix cheesecake or white chocolate flavored*
- 1/2 cup powdered sugar
- 1 cup cold milk
- 1 8-ounce tub whipped topping
- diced strawberries for garnish, optional
Instructions
- Prepare the cake mix in a 9×13-inch baking pan according to the package instructions.1 box white cake mix
- Use the handle of a wooden spoon or a large straw to poke holes into the warm cake; set aside.
- In a large microwave-safe bowl, add the boiling water and gelatin; mix for 1 minute or until the sugar is dissolved.1/2 cup boiling water, 1 3-ounce box strawberry gelatin
- Add the sliced strawberries (and the juice they're packed in) and stir well.1 15.5-ounce container frozen sliced strawberries with sugar
- Slowly pour the gelatin mixture over the cake, allowing it time to soak into every part of the cake. Some of the strawberries will flow out with the gelatin; the rest of them can be spooned over the cake.
- Refrigerate for 6 hours or overnight.
- In a large bowl, whisk together the pudding mix, powdered sugar and milk for about 1 minute.1 3.4-ounce box instant pudding mix, 1 cup cold milk, 1/2 cup powdered sugar
- Let the mixture set for 5 minutes to thicken.
- Fold in the thawed whipped topping with a rubber spatula.1 8-ounce tub whipped topping
- Spread the topping over the cake and garnish with fresh strawberries, if desired.diced strawberries
So easy and so good! Served it when we had company-everyone loved it and it tasted like something I’d slaved over!
Thanks so much for taking the time to leave a review! SO glad your guests enjoyed it! 🙂 ~Kelsey