This Strawberry Poke Cake brings pure joy to any gathering. I started making it years ago, and now my family asks for it constantly.
The soft cake soaks up sweet strawberry goodness. Every bite delivers that perfect balance of light texture and fruity brightness.
You’ll love how simple this comes together. No fancy skills needed, just basic mixing and a little patience while it chills.
Why this Strawberry Poke Cake works no matter the season
Fresh strawberries crown the top when they’re in season. In winter months, I rely on the freeze-dried bits and gelatin for that berry punch.
The make-ahead nature saves me every time. I prep it the night before parties and pull it straight from the fridge.
Kids and adults both reach for seconds. The vibrant pink swirls through white cake create a look that draws everyone in.
The ingredients I use for Strawberry Poke Cake
- 1 box white cake mix (15.25 ounces) – Duncan Hines, Pillsbury, or any brand works beautifully.
- Water, vegetable oil, and eggs (or egg whites) – Follow the instructions on your cake mix box for exact amounts.
- 1 ounce freeze-dried strawberries (28 grams), chopped – Adds intense berry flavor without extra moisture.
- 1 package strawberry gelatin (3 ounces) – Any brand works.
- 1 cup boiling water – For dissolving the gelatin completely.
- 8 ounces frozen whipped topping, thawed – Cool Whip or store-brand works fine.
- 1 ½ cups fresh strawberries, sliced – Choose firm, bright red berries; wash and dry thoroughly.
The Strawberry Poke Cake relies on pantry staples you likely have already. If fresh berries aren’t available, skip them or use thawed frozen slices instead.
I sometimes swap raspberry gelatin for a different flavor twist. The freeze-dried strawberries stay non-negotiable though; they’re what make this cake special.
How I Make This Strawberry Poke Cake
1. Prep your pan and oven. Set your oven to 350°F. Line a 9×13-inch baking pan with parchment paper, or give it a good spray with cooking spray so nothing sticks later.
2. Mix the cake batter. In a big mixing bowl, combine your cake mix with the water, oil, and eggs as the box directs. Beat everything together on medium-high speed for about 2 minutes using a hand mixer. Scrape down the sides and bottom of the bowl halfway through so you don’t miss any dry pockets.
3. Fold in the freeze-dried berries. Chop your freeze-dried strawberries into small pieces first. Then use a rubber spatula to gently fold them into the batter. You’ll see little pink flecks throughout, and that’s exactly what you want.
4. Spread and bake. Pour the batter into your prepared pan. Use an offset spatula or the back of a spoon to spread it evenly into all corners. Slide the pan into the oven and bake for 32 to 37 minutes. The cake is ready when the top springs back if you press it lightly with your finger.
5. Cool and poke holes. Let the cake rest in the pan for about 20 minutes once it comes out of the oven. Then grab a smoothie straw or the handle end of a wooden spoon. Poke holes all across the surface, spacing them roughly an inch apart. Push down about halfway through the cake, not all the way to the bottom.
6. Pour the gelatin mixture. In a large measuring cup with a spout, whisk the strawberry gelatin powder with 1 cup of boiling water. Stir until every granule dissolves completely. Pour this mixture slowly and evenly over the entire cake. The liquid will sink into those holes you just made. Set the pan on a wire rack and let it cool completely to room temperature.
7. Add the topping and chill. Once the cake reaches room temperature, spread the thawed whipped topping across the surface in an even layer. Cover the pan with plastic wrap or a lid and refrigerate for at least 4 hours. Overnight works even better if you have the time.
8. Garnish before serving. Right before you’re ready to serve, slice your fresh strawberries and arrange them on top of the cake. This keeps them from getting soggy and ensures they look their prettiest.
Looking for more fruity cake inspiration? Try this The Best Lemon Poppy Seed Cake for a bright citrus twist.
My Personal tips for getting this Strawberry Poke Cake
I always let the gelatin cool for 5 minutes before pouring. If it’s too hot, it can create soggy spots or even melt the cake slightly.
Make sure you poke enough holes. I aim for about 40 to 50 across the whole pan. More holes mean better gelatin distribution and more Strawberry Poke Cake flavor in every forkful.
Don’t rush the chilling time. Four hours minimum lets everything set properly. The gelatin needs time to firm up, and the flavors need time to meld together beautifully.
Can I make this Strawberry Poke Cake ahead of time?
Absolutely. I make mine up to two days early and keep it covered in the fridge. Just add the fresh strawberry slices right before serving so they stay firm and bright.
Print
Irresistible Strawberry Poke Cake
- Total Time: 6 hours
- Yield: 14
Description
A light white cake studded with freeze-dried strawberries, soaked with strawberry gelatin, and topped with fluffy whipped cream and fresh berries. This Strawberry Poke Cake is perfect for any gathering and tastes even better the next day.
Ingredients
- 1 box white cake mix (15.25 ounces)
- Water, vegetable oil, and eggs (or egg whites) as listed on your cake mix box
- 1 ounce freeze-dried strawberries (28 grams), chopped
- 1 package strawberry gelatin (3 ounces)
- 1 cup boiling water
- 8 ounces frozen whipped topping, thawed
- 1 ½ cups fresh strawberries, sliced
Instructions
- Heat your oven to 350°F. Prepare a 9×13-inch pan with parchment paper or cooking spray.
- Beat the cake mix with water, oil, and eggs in a large bowl on medium-high speed for 2 minutes. Scrape the bowl sides as needed.
- Fold the chopped freeze-dried strawberries gently into the batter using a rubber spatula.
- Pour the batter into your prepared pan and spread evenly with a spatula.
- Bake for 32 to 37 minutes until the cake springs back when touched lightly.
- Cool the cake for 20 minutes. Poke holes across the entire surface using a straw or wooden spoon handle, spacing them about an inch apart and going halfway down.
- Whisk the gelatin powder with boiling water in a large measuring cup until completely dissolved. Pour evenly over the cake. Let cool completely on a wire rack.
- Spread the thawed whipped topping over the cooled cake in an even layer.
- Cover and refrigerate for at least 4 hours or overnight.
- Top with sliced fresh strawberries just before serving.
Notes
- Different cake mix brands require different amounts of liquid, oil, and eggs. Always check your specific box for accurate measurements.
- Betty Crocker white cake mixes are 16.25 ounces and need slightly different ingredient amounts than standard 15.25-ounce boxes.
- If using only egg whites, save the yolks for lemon curd or another recipe.
- The freeze-dried strawberries add concentrated flavor without making the cake soggy. Look for them in the produce or baking section.
- Let the dissolved gelatin cool for 5 minutes before pouring to prevent creating overly moist spots in your cake.
- Prep Time: 25 minutes
- Cook Time: 35 minutes (Cooling and Chilling Time: 5 hours)
Can I use homemade cake instead of a mix?
Sure thing. Bake any white or vanilla cake recipe in a 9×13 pan following its instructions. Just make sure it cools before you poke holes and add gelatin.
What if I don’t have freeze-dried strawberries?
The cake still works without them. You’ll lose a bit of that concentrated berry flavor, but the gelatin makes up for it. Fresh berries on top add plenty of fruit appeal.
For another fruity creation, check out this Easy Fresh Pound Cherry Cake that my grandkids request every summer.
The best way I serve Strawberry Poke Cake
This cake shines at spring picnics and summer barbecues. I bring it to church potlucks where it disappears fast, and nobody ever believes how simple it was to put together.
Birthday parties love it too. The pink color feels festive, and cutting neat squares makes serving a crowd so much easier than fussing with layer cakes.
Want more sweet inspiration? Follow me on Pinterest where I share all my favorite recipes and baking tips. You’ll find ideas for every season and occasion.
Perfect moments for this Strawberry Poke Cake
Mother’s Day brunch calls for something special but not stressful. This cake delivers on both fronts, and you can make it the day before so you’re not stuck in the kitchen.
I also turn to it when school functions need homemade treats. The Strawberry Poke Cake travels well and stands up to sitting out for an hour or two without wilting.