Oh my gosh, you HAVE to try this strawberry poke cake – it’s my go-to dessert when I need something quick, refreshing, and guaranteed to disappear at potlucks! The magic happens when you pour strawberry gelatin over a simple white cake, letting all that fruity goodness soak right in. I’ve been making this since my college days (when my kitchen skills were… let’s say “developing”), and it’s still the first recipe I reach for during summer barbecues or when surprise guests show up. The best part? It looks fancy but takes barely any effort – just poke, pour, chill, and wow everyone with your “baking skills”!
Ingredients for Strawberry Poke Cake
Gathering everything for this strawberry poke cake couldn’t be easier – I bet you already have most of it in your pantry! Here’s what you’ll need, broken down so you can grab items as you go:
For the Cake
- 1 box white cake mix (plus whatever ingredients it calls for – usually eggs, oil, and water)
For the Filling
- 1 box (3 oz) strawberry gelatin – don’t grab sugar-free by accident!
- 1 cup boiling water
- ½ cup cold water
For the Topping
- 1 container (8 oz) whipped topping, thawed
- Fresh strawberries for garnish (optional but so pretty!)
Equipment Needed
- 9×13-inch baking pan
- Mixing bowls
- Whisk
- Wooden spoon handle (for poking those perfect holes!)
See? Told you it was simple! Now let’s get to the fun part – making this beauty come together.
How to Make Strawberry Poke Cake
Okay, let’s dive into the magic of making this strawberry poke cake! It’s seriously so easy, I promise you’ll feel like a baking pro by the end. Just follow these simple steps, and you’ll have a dessert that’ll have everyone asking for seconds (or thirds!).
Bake the Cake
First things first, preheat your oven to 350°F (175°C). Grab that box of white cake mix and whip it up according to the package directions. (No judgment here, boxed mix is my secret weapon for quick desserts!) Pour the batter into a greased 9×13-inch pan and bake it until golden and springy to the touch, usually about 25-30 minutes.
Now, here’s the hard part: patience. Let the cake cool completely, I mean, all the way! If you rush this step, the gelatin will just pool on top instead of soaking in beautifully. I usually set it on a wire rack and distract myself for an hour (or sneak a few bites of the edges, shh, our little secret).
Prepare the Strawberry Filling
Time for the fun part, poking! Grab the handle of a wooden spoon and go to town, poking holes all over the cake. Don’t be shy, make those holes deep and close together so the strawberry goodness can really seep in.
Next, dissolve the strawberry gelatin in 1 cup of boiling water, stirring until it’s completely smooth. Then, stir in the cold water to cool it down a bit. Slowly pour this vibrant red liquid all over the cake, making sure it fills every single hole. Watching it disappear into the cake is oddly satisfying, like a dessert magic trick!
Chill and Finish
Pop the cake into the fridge for at least 4 hours, but honestly? Overnight is even better. The longer it chills, the more those strawberry flavors meld together into something dreamy.
When you’re ready to serve, spread the whipped topping over the cake like a fluffy cloud. If you’re feeling fancy, toss on some sliced fresh strawberries for a pop of color and extra freshness. Slice, serve, and prepare for the compliments to roll in, you’ve just made the easiest showstopper dessert ever!
Tips for the Best Strawberry Poke Cake
After making this strawberry poke cake more times than I can count (seriously, my family requests it weekly!), I’ve picked up some foolproof tricks to make it absolutely perfect every single time. These little secrets take it from “pretty good” to “I need the recipe NOW” status.
- Poke deep and poke often! That wooden spoon handle should go all the way to the bottom of the pan, none of this timid little poking business. I space my holes about an inch apart in neat rows. More holes means more strawberry flavor in every bite!
- Fresh strawberries make all the difference. While the gelatin gives great flavor, topping with fresh berries adds that gorgeous pop of color and bright, juicy taste. Slice them thin right before serving so they don’t make your whipped topping soggy.
- Patience is key with chilling. I know it’s tempting to dig in after just a couple hours, but trust me, letting it chill overnight lets the strawberry gelatin fully absorb into every crumb. The texture becomes unbelievably moist and the flavors deepen beautifully.
- Room temperature whipped topping spreads like a dream. If your topping’s still frozen, you’ll end up with cake crumbs mixed in. Let it sit out for 15-20 minutes before spreading for that smooth, bakery-perfect finish.
Oh! One more pro tip, if you’re transporting this to a party, keep it chilled in a cooler until serving time. That whipped topping can get a bit droopy in the summer heat (learned that one the hard way at a family reunion!).
Strawberry Poke Cake Variations
One of the best things about this strawberry poke cake? It’s like a blank canvas just waiting for your creative touches! I’ve experimented with so many variations over the years, some became family favorites, others were… let’s call them learning experiences. Here are my tried-and-true twists that always get rave reviews.
Play with Different Gelatin Flavors
Don’t stop at strawberry, that little box of gelatin opens up a world of possibilities! Raspberry gives the cake this gorgeous jewel-toned color and a slightly tangier flavor that balances the sweetness perfectly. Cherry turns it into a nostalgic treat that reminds me of summer picnics.
My niece actually demanded I make a “rainbow poke cake” for her birthday, we used layers of different colored gelatins and the kids went wild for it. Just be warned: when you use lime gelatin, the bright green color makes people think you’ve invented some crazy new dessert!
Fresh Fruit Layers Take It Next Level
Here’s my secret for when I really want to impress: after poking the holes but before adding the gelatin, I sprinkle a thin layer of diced fresh strawberries over the cake. The gelatin seeps through them, creating these amazing little pockets of intense fruit flavor.
Blueberries work surprisingly well too, their pop of tartness cuts through the sweetness. Just don’t use bananas (another “learning experience” from my early cooking days), they turn weirdly mushy and brown. Trust me on this one!
Flavored Whipped Cream for the Win
That whipped topping is delicious as-is, but adding a splash of vanilla extract or a tablespoon of instant pudding mix takes it over the top. My personal favorite? Mixing in a teaspoon of almond extract, it gives the whole cake this incredible depth of flavor that makes people think you slaved over it for hours.
For chocolate lovers, try folding in some cocoa powder or melted chocolate chips. Last Christmas, I even stirred in crushed candy canes for a festive peppermint version, the red and white stripes looked so pretty against the pink cake!
The beauty of this recipe is how it invites you to play around. Whether you stick with classic strawberry or go wild with new combinations, every version becomes its own special treat. What’s your favorite variation? I’m always looking for new ideas to try! You can find many other desserts on our site.
Serving and Storing Strawberry Poke Cake
Alright, let’s talk about the best ways to serve and store this strawberry poke cake, because trust me, you’ll want to keep every last bite as fresh and delicious as when you first made it! I’ve learned a few things the hard way (like leaving it out at a picnic… oops), so let me save you from making my mistakes.
How to Serve It Like a Pro
This cake is at its absolute best when served chilled straight from the fridge. I like to take it out about 10 minutes before serving, just enough to take the edge off the cold without letting the whipped topping get too soft. Use a sharp knife dipped in hot water for clean slices (wiping it between cuts keeps everything looking perfect).
For special occasions, I’ll arrange fresh strawberry slices in a pretty pattern on top right before serving, it makes such a difference in presentation! And here’s my little secret: I sometimes drizzle a tiny bit of strawberry syrup over each slice for extra pizzazz. If you are looking for other chilled desserts, check out this no-bake strawberry delight.
Storing Leftovers (If You Have Any!)
If by some miracle you have leftovers (it’s rare in my house!), cover the cake tightly with plastic wrap or transfer slices to an airtight container. It’ll keep beautifully in the fridge for 2-3 days, though the whipped topping might start to weep a bit by day 3. The flavors actually deepen overnight, so day two slices taste even more amazing!
One important note: never leave this cake at room temperature for more than an hour or two. That whipped topping and gelatin filling make it a bit more perishable than your average cake. I learned this lesson the hard way at a summer potluck, let’s just say it wasn’t pretty!
Can You Freeze Strawberry Poke Cake?
You absolutely can! Here’s how I do it: freeze individual slices on a baking sheet first (about 2 hours), then wrap each one tightly in plastic wrap followed by foil. They’ll keep for up to 2 months this way. To serve, just thaw overnight in the fridge, the texture stays surprisingly good!
One word of caution: don’t freeze the cake with fresh strawberry garnishes, they’ll turn mushy. Instead, add fresh berries when you’re ready to serve. The gelatin-soaked cake itself freezes beautifully though, perfect for when you need a quick dessert on hand for unexpected guests!
Whether you’re serving it fresh or enjoying leftovers, this strawberry poke cake keeps bringing smiles. Just try not to eat it all in one sitting, though I won’t judge if you do!
Strawberry Poke Cake Nutrition Facts
Okay, let’s be real – we’re not eating strawberry poke cake for its health benefits! But if you’re curious (or just want to plan your workout accordingly), here’s the nutritional breakdown per slice based on my calculations. Remember, these are estimates – your exact numbers might vary depending on specific brands or any tweaks you make to the recipe.
- Calories: About 250 per slice (but totally worth every one!)
- Carbohydrates: 45g (mostly from that delicious cake and gelatin)
- Sugar: 30g (it is dessert after all!)
- Protein: 3g (surprising protein boost from the eggs in the cake mix)
- Fat: 7g (with 3g saturated fat from the whipped topping)
A few quick notes: These numbers assume 12 servings from a 9×13-inch pan. If you cut bigger slices (no judgment!), obviously the numbers go up. Using sugar-free gelatin or light whipped topping can trim some calories, but I find the original versions taste best. And hey – fresh strawberries add vitamin C, so that’s something, right?
The bottom line? This isn’t health food, but it’s pure happiness on a plate – and sometimes that’s exactly what we need. Everything in moderation, including moderation! For more recipe ideas, check out recipesloop.com.
FAQs About Strawberry Poke Cake
Over the years, I’ve gotten so many questions about this strawberry poke cake – probably because everyone who tries it falls in love! Here are the answers to the most common things people ask me (and a few tips I’ve picked up through trial and error).
Can I use homemade cake instead of box mix?
Absolutely! My grandma’s from-scratch vanilla cake works beautifully here. Just bake it in the same 9×13 pan until a toothpick comes out clean. The box mix is my go-to for speed, but homemade adds that special touch when you have extra time.
How long does strawberry poke cake last in the fridge?
It stays delicious for 2-3 days when covered tightly. The gelatin actually helps keep it moist! After day three, the whipped topping might start to separate a bit – but let’s be honest, it rarely lasts that long in my house.
Can I make this cake ahead of time?
You bet – it’s actually better when made ahead! The flavors develop more when it chills overnight. I often make it the day before parties. Just wait to add the whipped topping and fresh strawberries until right before serving for the prettiest presentation.
Why did my gelatin pool on top instead of soaking in?
Ah, the #1 poke cake problem! This usually happens if: 1) the cake wasn’t completely cooled, or 2) the holes weren’t poked deep enough. Next time, be patient with cooling and really jab that spoon handle to the pan’s bottom – the gelatin will vanish like magic!
Can I use fresh strawberries in the filling?
I’ve tried blending fresh berries into the gelatin mixture, but it changes the texture. The cake gets soggy spots where the fruit settles. For intense strawberry flavor, I recommend keeping the boxed gelatin and adding diced berries between layers instead. Best of both worlds!
Rate This Recipe
Did you make this strawberry poke cake? I’d love to hear how it turned out for you! Drop your star rating below and let me know what you think – did you stick with the classic strawberry version or try one of the fun variations? Your feedback helps me create even better recipes (and lets other bakers know what to expect). And hey, if you snapped a photo of your creation, I’d be absolutely thrilled to see it – nothing makes me happier than seeing my recipes bring joy to other kitchens!
Whether this was your first poke cake or your hundredth, your experience matters. Did the gelatin soak in perfectly? Was the whipped topping dreamy? Would you change anything next time? Share your thoughts below, the good, the great, and even the “maybe next time I’ll…” suggestions. Happy baking, friends!
Strawberry Poke Cake
Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C). Prepare the cake mix according to the package directions and bake in a 9×13-inch pan. Let the cake cool completely.
- Poke holes all over the cooled cake using the handle of a wooden spoon.
- Dissolve the strawberry gelatin in boiling water, then stir in cold water. Pour the mixture over the cake, allowing it to seep into the holes.
- Refrigerate the cake for at least 4 hours or overnight.
- Spread the whipped topping over the cake and garnish with fresh strawberries if desired.
Notes
