Introduction
Strawberry poke cake recipe has been my secret weapon for summer gatherings for years. This delightful dessert features a moist vanilla cake punctured with holes and infused with sweet strawberry gelatin, creating vibrant red streaks throughout each slice. Topped with clouds of whipped cream and fresh strawberry slices, every bite delivers the perfect balance of fruity sweetness and light cake texture. I love how the strawberry flavor seeps into every crumb, making each forkful absolutely irresistible. Whether you're hosting a backyard barbecue or need a showstopper for a potluck, this easy-to-make treat never fails to impress my guests.
Ingredients
- 1 box (15.25 oz) white cake mix (vanilla works too)
- Ingredients called for on cake mix box (typically eggs, water, and oil)
- 1 package (3 oz) strawberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 2 cups fresh strawberries, sliced (reserve some for garnish)
- 2 cups whipped topping (like Cool Whip) or homemade whipped cream
- 1/4 cup strawberry preserves (optional, for extra flavor)
Step-by-Step Instructions
Step 1: Prepare the Cake
Preheat your oven according to the cake mix package directions. Typically, this is 350°F (175°C). While the oven heats, prepare the white cake mix following the instructions on the package. I find that using whole milk instead of water makes the cake more tender and rich.
Step 2: Bake the Cake
Pour the cake batter into a greased 9x13-inch baking dish. Spread it evenly to ensure uniform baking. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. You'll notice a golden hue on the surface when it's perfectly done. Allow the cake to cool for about 15 minutes after removing from the oven.
Step 3: Create the Pokes
Using the handle of a wooden spoon or a meat fork, poke holes all over the cake, spacing them about 1 inch apart. Make sure to poke all the way to the bottom of the cake. The holes will serve as channels for the strawberry mixture to seep into, creating that signature poke cake look and flavor.
Step 4: Prepare the Strawberry Filling
In a bowl, dissolve the strawberry gelatin in 1 cup of boiling water, stirring for about 2 minutes until completely dissolved. Add 1/2 cup cold water and stir. If using the optional strawberry preserves, whisk them in now for an intensified berry flavor. Allow this mixture to cool slightly (about 5 minutes) but don't let it set.
Step 5: Fill the Cake
Carefully and slowly pour the strawberry gelatin mixture over the entire cake, aiming for the holes you've created. I like to use a measuring cup with a spout for more precision. Some will seep in immediately while some may pool on top – that's perfect! The liquid will gradually absorb as the cake sits.
Step 6: Chill the Cake
Cover the cake with plastic wrap and refrigerate for at least 3 hours, though overnight is ideal. This resting period allows the strawberry flavor to fully penetrate the cake and creates those beautiful red streaks throughout your strawberry poke cake recipe.
Step 7: Add the Topping
Once chilled, spread the whipped topping evenly over the entire cake. I prefer using a spatula to create gentle swoops and swirls for a homemade look. If you're making homemade whipped cream, whip 2 cups of heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla until stiff peaks form.
Step 8: Garnish and Serve
Arrange fresh strawberry slices on top of the cake in a decorative pattern. For an extra special touch, I sometimes add a light dusting of crushed freeze-dried strawberries for color contrast and intense flavor. Slice into squares and serve straight from the refrigerator. This strawberry poke cake stays fresh for up to 3 days when covered and refrigerated.
