Strawberry Poke Cake

There’s something incredibly nostalgic about a Strawberry Poke Cake. Growing up, my relatives would whip up this delightful dessert for family gatherings, and it was always a hit. The bright pink cake, bursting with strawberry flavor, brought smiles to everyone’s faces. I remember eagerly waiting for it to chill in the fridge, the sweet aroma wafting through the air as I tried my best to distract my cousins from stealing the first slice. This recipe has a special place in my heart, evoking memories of laughter and sharing delicious treats. Today, I want to share this Strawberry Poke Cake that’s perfect for your spring gatherings or any time you crave something sweet and refreshing.

Ingredient List for Strawberry Poke Cake

The ingredients for this Strawberry Poke Cake are a delightful blend of flavors and textures that work together to create a truly magical dessert. The key players include a fluffy white cake base, vibrant strawberry gelatin, and cool whipped topping, all harmonizing beautifully. Together, they create a cake that’s both light and satisfying, perfect for any occasion.

• 1 box white cake mix – Usually around 15.25 ounces, this provides the fluffy base for our cake.
• Water, vegetable oil, and eggs/egg whites – These are the essentials needed to prepare the cake mix as per package instructions.
• 1 ounce freeze-dried strawberries – Chopped and added for an extra punch of strawberry flavor in the cake.
• 1 package strawberry-flavored gelatin – This will be dissolved to create the delicious syrup that seeps into the cake.
• 1 cup boiling water – Used to dissolve the gelatin mixture.
• 8 ounces frozen whipped topping – Thawed, it makes for a creamy layer on top.
• 1 ½ cups fresh strawberries – Sliced for topping the cake before serving, adding freshness and color.

How to Prepare Strawberry Poke Cake

Preparing a Strawberry Poke Cake is a delightful experience that doesn’t take much time at all. Follow these steps closely to ensure your cake turns out deliciously moist and flavorful. Trust me, you’ll be proud to serve this to your family and friends!

1. Start by preheating your oven to 350°F. Line your 9×13-inch baking pan with parchment paper or spray it with non-stick cooking spray. This ensures easy removal of the cake once it’s baked.

2. In a large bowl, use your electric hand mixer to combine the white cake mix, along with the water, vegetable oil, and eggs or egg whites. Beat the mixture on medium-high speed for about 2 minutes. Don’t forget to scrape the bottom of the bowl to make sure everything is well mixed!

3. Next, use a rubber spatula to gently fold in the chopped freeze-dried strawberries into the batter. This will add little bursts of flavor throughout your cake.

4. Pour the batter into the prepared pan. Use an offset spatula or the back of a spoon to spread it into an even layer. Make sure it reaches all corners of the pan.

5. Once your oven is ready, place the pan inside and bake for 30 to 35 minutes. You’ll know it’s done when the top springs back when lightly touched. If you have a toothpick on hand, you can also check for doneness by inserting it into the center; it should come out clean.

6. Allow the cake to cool in the pan for about 20 minutes. After that, use a smoothie straw or the handle of a wooden spoon to poke holes across the top of the cake, spacing them about an inch apart.

7. In a separate large measuring cup, whisk together the strawberry gelatin and boiling water until the gelatin is fully dissolved. This will create the delicious syrup that will soak into the cake.

8. Carefully pour the strawberry gelatin mixture evenly over the top of your cake, ensuring it seeps into the holes you just made. Let the cake cool completely on a wire rack.

9. Once cooled, take the thawed whipped topping and evenly spread it over the top of the cake. Cover the cake with plastic wrap and refrigerate it for at least 4 hours, though overnight is even better.

10. When you’re ready to serve, top the cake with sliced strawberries. This adds a fresh touch and makes the cake even more inviting!

Ways to Adapt This Recipe

There are endless ways to put your own twist on this Strawberry Poke Cake. Here are some tips to get you started on personalizing this delightful dessert!

• Storage: Keep leftovers covered in the refrigerator where they’ll stay fresh for about 3 to 5 days.
• Freezing: While it’s best enjoyed fresh, you can freeze the cake before adding the whipped topping for up to a month. Just thaw in the fridge before serving.
• Variations: Substitute different flavors of gelatin, like raspberry or peach, to create a new fruity experience each time.
• Add some crunch: Consider adding crushed graham crackers or nuts as a topping for extra texture.
• Serving suggestions: This cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an indulgent dessert.

Serving Ideas for Strawberry Poke Cake

Serving a Strawberry Poke Cake is all about presentation and pairing it with the right accompaniments. Here’s how to make the most of it:

• Picnic Perfect: This cake is a fantastic choice for outdoor picnics. Slice it into squares and serve it with a side of fresh fruit for a refreshing treat.
• Birthday Celebrations: Dress it up with colorful sprinkles or themed decorations to make it festive for birthdays.
• Seasonal Gatherings: It’s ideal for spring events and a great addition to Easter brunches or Mother’s Day luncheons.
• Pair it with beverages: Serve alongside iced tea, lemonade, or a light sparkling wine for a refreshing drink complement.
• Leftover Ideas: If you have leftovers, crumble them into a parfait with yogurt and fresh berries for a delicious breakfast.

FAQ

Conclusion

The Strawberry Poke Cake is a delightful dessert that brings joy and sweetness to every gathering. Its moist, flavorful layers paired with a topping of light whipped cream and fresh strawberries make it a standout choice for any occasion. I encourage you to give this recipe a try; it’s sure to become a beloved favorite in your household. Enjoy making memories while baking and sharing this delicious treat!

Strawberry Poke Cake

The ultimate comfort food, this Strawberry Poke Cake is moist, fruity, and incredibly easy to make. With layers of strawberry gelatin and whipped topping, it's perfect for any gathering. Indulge in this cake tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 16 servings

Course: Desserts

Cuisine: American

Calories: 202

Ingredients Equipment Method Notes

Ingredients

  

• 1 box White cake mix
• as needed Water as called for on the cake mix box
• as needed Vegetable oil as called for on the cake mix box
• as needed Eggs or egg whites as called for on the cake mix box
• 1 ounce Freeze-dried strawberries chopped
• 1 package Strawberry-flavored gelatin 3 ounces
• 1 cup Boiling water
• 8 ounces Frozen whipped topping thawed
• 1.5 cups Fresh strawberries sliced

Equipment

• Nordic Ware Metal 9×13 Covered Cake Pan
• KitchenAid 9-Speed Digital Hand Mixer

Method

 

1. Preheat oven to 350°F and line a 9×13-inch pan with parchment paper or spray with non-stick cooking spray.
2. In a large bowl with an electric hand mixer, beat together the cake mix, water, vegetable oil, and eggs or egg whites on medium-high speed for 2 minutes, scraping the bottom of the bowl as needed.
3. Use a rubber spatula to gently fold in the freeze-dried strawberries into the batter.
4. Pour batter into the prepared pan and use an offset spatula or spoon to spread the batter into an even layer.
5. Bake in preheated oven for 30-35 minutes, or until the top of the cake springs back when lightly touched.
6. Allow cake to cool for 20 minutes. Using a smoothie straw or the handle of a wooden spoon, poke holes across the cake, spaced every inch or so, halfway into the cake.
7. In a large liquid measuring cup with a spout, whisk together the strawberry jello mix and boiling water until the gelatin is fully dissolved. Carefully pour strawberry gelatin evenly over top of cake.
8. Cool completely on a wire rack.
9. Evenly spread the whipped topping onto the cake. Cover and refrigerate for at least 4 hours.
10. Just before serving, top with sliced strawberries.

Notes

• Different brands of white cake mix: Often require different amounts of water, vegetable oil, and eggs or egg whites. Refer to the box of the brand you purchased for the correct amounts you will need.
• Betty Crocker white cake mixes: Are usually 16.25 ounces – if you use a Betty Crocker mix, make sure to refer to the box for the correct amount of ingredients needed to make the cake batter.
• If using only egg whites: Do not discard the egg yolks – save them for another use, such as making lemon curd or lime curd.

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!