This easy Strawberry Poke Cake is a quick and delicious dessert that’s perfect for any occasion. With a creamy topping, fresh strawberries, and a sweet strawberry gelatin soak, it’s a simple treat everyone will love. You can easily customize it with your favorite fruits or toppings!
Ingredients Needed
- 1 box white cake mix (15.25 oz)
- Water, vegetable oil, and eggs (or egg whites) as called for on the cake mix box
- 1 oz freeze-dried strawberries, chopped
- 1 package strawberry-flavored gelatin (3 oz)
- 1 cup boiling water
- 8 oz frozen whipped topping, thawed
- 1 ½ cups fresh strawberries, sliced (about 6-7 strawberries)
How To Make Strawberry Poke Cake
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or spray it with non-stick cooking spray.
- Prepare the Cake Batter: In a large bowl, use an electric hand mixer to beat together the cake mix, water, oil, and eggs (or egg whites) on medium-high speed for 2 minutes. Scrape the bottom of the bowl as needed.
- Add Freeze-Dried Strawberries: Gently fold in the chopped freeze-dried strawberries into the batter using a rubber spatula.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly with an offset spatula or spoon. Bake for 30-35 minutes, or until the top of the cake springs back when lightly touched.
- Cool and Poke Holes: Allow the cake to cool for 20 minutes. Once cooled, poke holes across the cake, spaced about an inch apart, halfway into the cake using a smoothie straw or the handle of a wooden spoon.
- Prepare the Gelatin: In a large measuring cup, whisk together the strawberry gelatin mix and boiling water until fully dissolved. Carefully pour the gelatin evenly over the cake.
- Cool and Refrigerate: Let the cake cool completely on a wire rack. Once cooled, spread the whipped topping evenly over the cake. Cover and refrigerate for at least 4 hours.
- Top with Fresh Strawberries: Just before serving, top the cake with sliced fresh strawberries.
Recipe Tips
- Use Room Temperature Ingredients: Make sure your eggs, oil, and water are at room temperature before mixing. This helps the batter come together smoothly and ensures a light, fluffy cake.
- Don’t Overmix the Batter: When mixing the cake batter, be gentle. Overmixing can make the cake dense and heavy, so mix just until everything is combined.
- Let the Cake Cool Before Poking: Allow the cake to cool for at least 20 minutes before poking holes. This prevents the gelatin from sinking too deep into the cake and makes it soak evenly.
- Use Fresh Strawberries for Topping: For the best flavor and texture, use fresh strawberries on top. The juicy, fresh strawberries balance the sweetness of the cake and whipped topping.
- Chill the Cake for Longer if Possible: While 4 hours of chilling is the minimum, letting the cake sit in the fridge overnight will allow the flavors to meld together even more, making it even tastier.
How To Store Leftovers
Cover leftovers strawberry poke tightly with plastic wrap or foil and store it in the fridge for up to 3-4 days.
Nutrition Fact
Serving Size: 1 slice (196g)
- Calories: 287
- Total Fat: 4.5g
- Saturated Fat: 0.5g
- Cholesterol: 0mg
- Sodium: 180mg
- Potassium: 35mg
- Total Carbohydrate: 55.5g
- Dietary Fiber: 0g
- Sugars: 35g
- Protein: 6g
More Recipes:
Strawberry Poke Cake
Description
This easy Strawberry Poke Cake is a quick and delicious dessert that’s perfect for any occasion. With a creamy topping, fresh strawberries, and a sweet strawberry gelatin soak, it’s a simple treat everyone will love. You can easily customize it with your favorite fruits or toppings!
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or spray it with non-stick cooking spray.
- Prepare the Cake Batter: In a large bowl, use an electric hand mixer to beat together the cake mix, water, oil, and eggs (or egg whites) on medium-high speed for 2 minutes. Scrape the bottom of the bowl as needed.
- Add Freeze-Dried Strawberries: Gently fold in the chopped freeze-dried strawberries into the batter using a rubber spatula.
- Bake the Cake: Pour the batter into the prepared pan and spread it evenly with an offset spatula or spoon. Bake for 30-35 minutes, or until the top of the cake springs back when lightly touched.
- Cool and Poke Holes: Allow the cake to cool for 20 minutes. Once cooled, poke holes across the cake, spaced about an inch apart, halfway into the cake using a smoothie straw or the handle of a wooden spoon.
- Prepare the Gelatin: In a large measuring cup, whisk together the strawberry gelatin mix and boiling water until fully dissolved. Carefully pour the gelatin evenly over the cake.
- Cool and Refrigerate: Let the cake cool completely on a wire rack. Once cooled, spread the whipped topping evenly over the cake. Cover and refrigerate for at least 4 hours.
- Top with Fresh Strawberries: Just before serving, top the cake with sliced fresh strawberries.
Notes
- Use Room Temperature Ingredients: Make sure your eggs, oil, and water are at room temperature before mixing. This helps the batter come together smoothly and ensures a light, fluffy cake.
- Don’t Overmix the Batter: When mixing the cake batter, be gentle. Overmixing can make the cake dense and heavy, so mix just until everything is combined.
- Let the Cake Cool Before Poking: Allow the cake to cool for at least 20 minutes before poking holes. This prevents the gelatin from sinking too deep into the cake and makes it soak evenly.
- Use Fresh Strawberries for Topping: For the best flavor and texture, use fresh strawberries on top. The juicy, fresh strawberries balance the sweetness of the cake and whipped topping.
- Chill the Cake for Longer if Possible: While 4 hours of chilling is the minimum, letting the cake sit in the fridge overnight will allow the flavors to meld together even more, making it even tastier.
Strawberry Poke Cake
