Strawberry poke cake is a joyful, nostalgic dessert that soaks a tender vanilla cake with bright strawberry flavor and finishes with cool whipped topping. I’ve made versions with boxed mixes and from-scratch cakes; the trick is balancing moisture so the cake is lush without turning soggy. If you like layered flavors, try a twist like the Neapolitan Poke Cake with Strawberry Syrup for a similar technique and inspiration.
Why Make This Recipe
- Fast crowd-pleaser: it comes together quickly and feeds a group from a single 9×13 pan.
- Bright, fresh flavor: strawberries cut through the sweetness and keep the dessert lively.
- Make-ahead convenience: you can finish it the day before parties for stress-free entertaining.
- Kid-friendly and adaptable: kids love poking holes and pouring the filling, and you can swap fillings easily.
- Personal insight: I love this cake because it feels festive but forgiving — small technique fixes make a big difference in texture.
Recipe Overview
Prep time: 15 minutes (plus time to prepare strawberry sauce or gelatin).
Cook time: 25–30 minutes at 350°F (175°C) for a standard 9×13 cake.
Total time: about 3–4 hours including chilling (or overnight for best flavor).
Servings: about 12 slices.
Difficulty: Easy.
Method: Bake a single-layer vanilla cake, poke evenly spaced holes, pour warm strawberry sauce or prepared gelatin so it sinks in, chill until set, and top with whipped cream and fresh berries.
My Experience Making This Recipe
I tested this recipe using both boxed cake mix and a simple from-scratch vanilla batter and found the soaking step matters more than the base. Early tests were too wet because the gelatin was too runny; letting the sauce cool slightly before pouring fixed that. I learned that larger, evenly spaced holes deliver the most consistent soak without collapsing the crumb.
How to Make Strawberry Poke Cake
Start by baking a single-layer vanilla cake in a greased 9×13 pan at 350°F for 25–30 minutes, until a toothpick comes out mostly clean. While the cake cools for 10 minutes, poke ½-inch holes in a 1-inch grid using the handle of a wooden spoon. Pour warm (not boiling) strawberry sauce or prepared strawberry gelatin slowly over the cake so the liquid seeps into the holes, then chill for at least 3–4 hours until set. Finish with 8–12 ounces of whipped topping and 1 cup sliced fresh strawberries just before serving.
Expert Tips for Success
- Even holes matter: use the rounded end of a wooden spoon or a chopstick to make uniform ½–¾-inch holes spaced about 1 inch apart so the cake soaks evenly.
- Warm, not hot: if using gelatin or sauce, cool it to about 120–140°F so it’s fluid enough to sink but won’t break down the crumb.
- Stabilize your topping: to keep whipped cream from weeping, fold in 1 teaspoon unflavored gelatin dissolved in 2 tablespoons cold water (bloom, then warm briefly) or use 1 tablespoon powdered sugar.
- Avoid overbaking: remove the cake when the center springs back and a toothpick comes out with a few moist crumbs — overbaking makes it dry and harder to absorb the filling.
- Equipment: use a reliable 9×13 metal or glass pan for even baking and a fine-mesh sieve if you’re straining seeded strawberry sauce.
How to Serve Strawberry Poke Cake
- Serve chilled with an extra spoonful of fresh sliced strawberries and a sprig of mint for color.
- Pair with a cup of slightly bitter coffee or a lightly brewed green tea to balance the sweetness.
- For parties, plate a slice with a drizzle of warmed strawberry sauce and a few macerated berries.
- Make it festive by piping stabilized whipped cream rosettes and sprinkling toasted almond slivers for texture.
Storage and Reheating Guide
Store leftover cake tightly covered in the refrigerator for up to 4 days in an airtight container or wrapped with plastic wrap and aluminum foil to prevent odor transfer. You can freeze unfrosted cake layers (wrapped tightly in plastic and foil) for up to 2 months; thaw overnight in the fridge before soaking or assembling. Assembled poke cake can be frozen, but whipped topping quality suffers — see guidance on freezing similar desserts in this helpful article can you freeze strawberry cheesecake. To serve from chilled, no reheating is necessary; if you prefer it slightly warmer, microwave individual slices for 8–12 seconds.
Recipe Variations
- Fresh-sauce version: make a quick strawberry sauce with 2 cups hulled strawberries, ½ cup sugar, 1 tbsp lemon juice, and 1 tbsp cornstarch dissolved in 2 tbsp water; simmer to 180–200°F until thickened, cool slightly, then pour.
- Gluten-free: swap in a gluten-free 1:1 baking flour blend and confirm baking time; a metal 9×13 pan helps with structure.
- Dairy-free: use a dairy-free cake batter and coconut whipped topping; chill longer so toppings set firmly.
- Seasonal swaps: use similar poke technique with caramel-apple or pumpkin fillings for fall — if you want a seasonal idea, check this Caramel Pumpkin Poke Cake to see flavor-swap inspiration.
Nutritional Highlights
Fresh strawberries add vitamin C and fiber, which brightens the dessert’s profile but the cake remains a sweet treat high in sugar and calories. Allergen note: this recipe typically contains wheat, eggs, and dairy — adapt with GF or dairy-free swaps if needed. Portion guidance: aim for 1 of 12 slices per serving and balance with fresh fruit or a simple salad for a lighter finish.
Troubleshooting Common Issues
- Cake soggy in the center: reduce liquid volume by 10–20% or let the filling cool more before pouring so it thickens slightly and absorbs without pooling.
- Gelatin pools on top instead of soaking: ensure holes are deep enough and the filling is warm (not hot) so it can flow into the crumb; pour slowly and evenly.
- Whipped topping weeps: stabilize with a small amount of dissolved gelatin or use powdered sugar when whipping to help hold shape.
Frequently Asked Questions
Q: Can I use fresh strawberries instead of packaged gelatin?
A: Yes. Make a fresh strawberry sauce and reduce it to a syrupy consistency (simmer to about 180–200°F). Cool it until warm before pouring so it absorbs without making the cake mushy. Fresh sauces give brighter flavor and let you control sugar.
Q: How far ahead can I make this cake?
A: You can assemble and chill poke cake 24 hours in advance; beyond that, whipped topping may lose some texture, so add garnish the day of serving. If you need longer storage, freeze components separately and assemble after thawing.
Q: Will box cake mix work as well as scratch?
A: Boxed mixes work fine and save time. If you use scratch, aim for a tender crumb (less gluten development) by not overmixing and using room-temperature ingredients for even rise.
Q: Can I reduce the sugar or use sugar-free gelatin?
A: You can reduce added sugar in a homemade sauce, but note texture and set may change. Sugar-free gelatin works but often tastes less full; taste and adjust sweetener to preference before pouring.
Strawberry Poke Cake
- Total Time: 240 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A joyful and nostalgic dessert that soaks a tender vanilla cake with bright strawberry flavor and is topped with cool whipped topping.
Ingredients
- 1 box vanilla cake mix (or homemade vanilla cake)
- 2 cups hulled strawberries
- ½ cup sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- 1 cup prepared strawberry gelatin (or strawberry sauce)
- 8–12 ounces whipped topping
- Fresh strawberries for garnish
Instructions
- Bake the vanilla cake in a greased 9×13 pan at 350°F (175°C) for 25–30 minutes, until a toothpick comes out mostly clean.
- Cool the cake for 10 minutes, then poke ½-inch holes in a 1-inch grid using a wooden spoon handle.
- Pour warm strawberry sauce or prepared gelatin slowly over the cake so it seeps into the holes.
- Chill for at least 3–4 hours until set.
- Top with whipped topping and sliced fresh strawberries just before serving.
Notes
Use even holes to allow consistent soaking. Cool the sauce slightly before pouring to avoid making the cake soggy.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg