Strawberry Poke Cake is your best bet if you’re after a chilled dessert that’s soft, creamy, refreshing, and has a bright fruit flavor. It starts with a boxed cake mix, but don’t let that fool you—it gets a big upgrade with strawberry gelatin that soaks into every bite. With whipped topping and fresh strawberries, it’s the kind of dessert that feels nostalgic but still totally holds up.
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This cake has always been a smart choice for me when I’m expecting a crowd, whether it’s a casual dinner, a backyard get-together, or a game day table full of snacks and sweets. It’s one of those desserts that everyone goes for and always gets finished. What makes it even more practical is that you can keep it chilled for several days, and even bake the cake base ahead and freeze it. It’s no fuss, and no leftovers ever go to waste.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Strawberry Poke Cake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll find this recipe easy to pull together if you follow my simple steps—no fancy techniques needed.
Prepare the Cake Batter
Start by preheating your oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish or line it with parchment paper.
Prepare your boxed white cake mix according to the directions, combining it with the water, either oil or melted butter, and eggs. Use a hand mixer or an stand mixer to beat the batter for about 2 minutes until it’s smooth and lump-free.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Bake the Cake
Pour the batter into your greased or lined dish and spread it into an even layer. Bake for 30 to 35 minutes, or until the center is set and a toothpick comes out clean, and the top feels firm and bounces back when lightly pressed with your finger.
Once baked, leave the cake in the pan to cool for about 20 minutes
Poke the Holes
Once the cake has cooled slightly, grab the handle of a wooden spoon or a thick straw and poke holes all over the surface. Aim for holes spaced about an inch apart.
These will let the strawberry gelatin seep in and create those classic stripes of color and flavor inside the cake.
Add the Strawberry Gelatin
In a large bowl or large measuring cup, stir the strawberry gelatin with the boiling water. Mix until the gelatin granules are completely dissolved.
Slowly pour the mixture evenly over the cake, letting it soak into the holes. Take your time here—it’s okay if it looks like too much, the cake will absorb it.
Cool and Chill
Let the gelatin-soaked cake cool to room temperature. Once cooled, spread the thawed whipped topping over the top in an even layer. You can use a spatula or the back of a spoon to smooth it out.
Cover the cake and refrigerate it for at least four hours so everything can set up nicely. Overnight is even better if you’ve got the time.
Top and Serve
Right before serving, scatter fresh sliced strawberries over the whipped topping. This adds freshness and an extra burst of strawberry flavor, a bit of texture, and makes the whole cake look more vibrant.
Cut into squares and serve cold. Enjoy!
Recipe Notes and Expert Tips
I’ve put together a few helpful tips to make sure your Strawberry Poke Cake comes out just right every time.
- Prep the Baking Dish: Grease or line your baking dish well to make it easier to remove slices later without sticking.
- Mix Thoroughly: Beat the cake batter until fully smooth so you don’t get dry spots or uneven texture in your cake.
- Space Out Holes Evenly: Use a spoon handle, wooden skewer, or even a fork to make holes while the cake is still warm, which helps keep the cake from tearing.
- Fully Dissolve Gelatin: Stir the gelatin until no granules remain so it’s smooth and pours cleanly into the holes.
- Pour Slowly: Let the gelatin settle gradually so it fills the holes instead of pooling on top of the cake.
- Cool Before Topping: Make sure the cake is fully cooled before adding whipped topping, or it may melt and slide off.
- Chill for Best Results: Give the cake several hours in the fridge to let the gelatin set and flavors come together and it’ll taste great.
- Make Clean Cuts: Use a sharp knife and wipe it between slices to keep your cuts neat, especially with the whipped topping.
- More Cake Mixes: I’ve also made this cake with strawberry cake mix for an extra burst of strawberry, or a chocolate cake mix for a rich, chocolatey strawberry flavor.
How to Store Leftovers
Cover any leftover cake with plastic wrap or transfer slices in an airtight container and keep in the refrigerator, where it’ll stay fresh for up to 4 days. Since it’s topped with whipped cream and contains gelatin, it needs to be stored chilled.
This cake doesn’t do well in the freezer, as the texture of the gelatin changes after thawing, and the whipped topping can become watery. If you’re making it way ahead of time, only freeze the cake base wrapped tightly in plastic wrap and aluminum foil for up to 3 months.
What to Serve With Strawberry Poke Cake
I find this cake pairs perfectly with simple sides that balance its sweetness. A cold glass of milk, iced coffee, or even a scoop of vanilla ice cream all make good companions. You could also serve it with extra berries or a fruit salad if you want to keep it light and fresh.
More Easy Recipes for You to Try at Home
I’ve got more refreshing and fruity desserts that you can make easily in your own kitchen, all from ingredients you probably already have on hand.
- Strawberry Cheesecake Brownies
- Rhubarb Pie with Strawberries
- Chocolate Covered Strawberry Toffee Bark
- Lemon, Yogurt, and Olive Oil Loaf Cake
- Pineapple Upside Down Cake
Strawberry Poke Cake
Add Preferred SourceIngredients
- 1 box white cake mix (15 ounces)
- Water, butter, milk, and eggs (according to the cake box instructions)
- 3 ounces strawberry-flavored gelatin
- 1 cup boiling water
- 8 ounces frozen whipped topping thawed
- 1 ½ cups fresh strawberries sliced
Instructions
- Set your oven to 350°F (180°C). Line a 9×13-inch baking dish with parchment paper or lightly grease it.
- Prepare the cake mix according to the instructions on the box. In most cases, this means mixing the cake mix with water, oil (or butter), and eggs. Beat with an electric mixer for about 2 minutes until smooth.1 box white cake mix, Water, butter, milk, and eggs (according to the cake box instructions)
- Pour the batter into your prepared baking dish and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean or the top springs back when gently pressed.
- Let the cake cool in the pan for 20 minutes. Once slightly cooled, use the handle of a wooden spoon or a thick straw to poke holes all over the cake, spacing them about 1 inch apart.
- In a large measuring cup or bowl, mix the strawberry gelatin with 1 cup of boiling water. Stir until the gelatin is fully dissolved. Carefully pour the liquid over the entire cake, allowing it to seep into the holes.3 ounces strawberry-flavored gelatin, 1 cup boiling water
- Let the cake cool completely to room temperature. Then spread the thawed whipped topping evenly over the top. Cover and refrigerate for at least 4 hours (or overnight for best results).8 ounces frozen whipped topping
- Right before serving, top with fresh-sliced strawberries for a vibrant finish. Slice, serve, and enjoy!1 ½ cups fresh strawberries
Video
Notes
- Prep the Baking Dish: Grease or line your baking dish well to make it easier to remove slices later without sticking.
- Mix Thoroughly: Beat the cake batter until fully smooth so you don’t get dry spots or uneven texture in your cake.
- Space Out Holes Evenly: Use a spoon handle or thick straw to make holes while the cake is still warm, which helps keep the cake from tearing.
- Fully Dissolve Gelatin: Stir the gelatin until no granules remain so it’s smooth and pours cleanly into the holes.
- Pour Slowly: Let the gelatin settle gradually so it fills the holes instead of pooling on top of the cake.
- Cool Before Topping: Make sure the cake is fully cooled before adding whipped topping, or it may melt and slide off.
- Chill for Best Results: Give the cake several hours in the fridge to let the gelatin set and flavors come together.
- Make Clean Cuts: Use a sharp knife and wipe it between slices to keep your cuts neat, especially with the whipped topping.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
