Easy Strawberry Poke Cake
This Easy Strawberry Poke Cake is a retro crowd-pleaser that delivers big strawberry flavor with minimal effort. A fluffy white cake is baked, poked all over while warm, and then soaked with strawberry gelatin that seeps into every hole — creating a vibrantly colored, impossibly moist cake in every single slice. Topped with light homemade whipped cream and fresh strawberries, it's the perfect make-ahead dessert for potlucks, birthdays, BBQs, and everything in between.
Equipment
- 9x13 inch baking pan Non-stick recommended for easy release
- Large mixing bowl For mixing cake batter
- Hand mixer or stand mixer For whipping the cream to stiff peaks
- Wooden spoon or large wooden skewer Use the handle end to poke holes in the cake
- Measuring cups and measuring spoons
- Whisk For stirring dissolved gelatin
- Rubber spatula For spreading batter and folding cream
- Medium bowl For dissolving and mixing the gelatin
- Plastic wrap or aluminum foil For covering the cake while it chills
- Cooling rack For resting the cake after baking
- Knife and cutting board For hulling and slicing fresh strawberries
- Offset spatula (optional) For spreading whipped cream evenly across the top
Ingredients
For the Cake
- 1 box white or vanilla cake mix 15.25 oz box; plus eggs, oil, and water as directed on the box
For the Gelatin Soak
- 1 box strawberry gelatin (Jell-O) 3 oz box
- 1 cup boiling water 240ml
- ½ cup cold water 120ml
For the Whipped Cream Topping
- 2 cups heavy whipping cream 480ml; very cold for best results
- 3 tablespoons powdered sugar also called confectioners' sugar
- 1 teaspoon vanilla extract pure vanilla extract recommended
For Topping
- 1 cup fresh strawberries hulled and sliced; add just before serving
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan with cooking spray or butter, then dust lightly with flour if desired.
- Prepare the cake mix according to box directions, mixing for about 2 minutes until smooth. Pour batter into the prepared pan and bake for 28–33 minutes, until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10–15 minutes, then use the handle of a wooden spoon to poke holes all over the surface, spacing them about 1 inch apart and pressing all the way to the bottom of the cake.
- In a medium bowl, stir the strawberry gelatin powder into 1 cup (240ml) of boiling water for 2 full minutes until completely dissolved, then stir in ½ cup (120ml) of cold water.
- Slowly pour the liquid gelatin evenly over the entire surface of the warm cake, making sure it flows into all the holes. Tilt the pan gently side to side to help it reach the edges.
- Allow the cake to cool to room temperature, then cover the pan tightly with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Beat 2 cups of cold heavy whipping cream with 3 tablespoons of powdered sugar and 1 teaspoon of vanilla extract on medium-high speed until stiff peaks form, about 3–4 minutes.
- Spread the whipped cream evenly over the chilled cake, then arrange sliced fresh strawberries on top. Serve immediately or refrigerate until ready to serve.
Notes
- Poke the holes while the cake is still warm — a warm cake absorbs the gelatin much more effectively than a cooled one.
- Use the wide handle of a wooden spoon or a thick wooden dowel for the holes. Toothpicks or forks are too small and won't allow enough gelatin to soak in.
- For the deepest flavor, chill the cake overnight. It gets more moist and the strawberry flavor intensifies significantly after 8+ hours in the fridge.
- Chill your mixing bowl and beaters in the freezer for 10 minutes before whipping the cream — cold equipment helps cream whip faster and hold its peaks longer.
- Add fresh sliced strawberries no more than 2–3 hours before serving. They release juice over time and can make the whipped cream look watery if added too early.
- Swap the homemade whipped cream for an 8 oz tub of Cool Whip for an even easier topping that holds its shape longer without refrigeration.
- Try using raspberry, cherry, or mixed berry gelatin in place of strawberry for a completely different flavor using the same method.
- Store leftover cake covered in the refrigerator for up to 4 days. The whipped cream may deflate slightly but the cake remains delicious.
- To freeze, wrap individual slices tightly in plastic wrap and then foil — freeze for up to 2 months without the whipped cream topping. Thaw overnight in the refrigerator before serving.
- For a strawberry cheesecake twist, beat 4 oz of softened cream cheese into the whipped cream before spreading it over the cake.
Nutrition
Serving: 1SliceCalories: 330kcalCarbohydrates: 38gProtein: 4gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 290mgPotassium: 120mgFiber: 1gSugar: 26gVitamin A: 10IUVitamin C: 12mgCalcium: 6mgIron: 4mg
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