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strawberry poke cake recipe

Strawberry Poke Cake Recipe

Prep 15 minutes
Cook 30 minutes
Total 45 minutes
With sweet strawberries and creamy topping! So fruity, so fun. A chilled dessert bursting with berry flavor in every bite!
5 stars (1 ratings)
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Ingredients
  

For the Cake:

  • 1 box white cake mix (15.25 oz)
  • 3 large eggs (room temperature)
  • ⅓ cup vegetable oil
  • 1 cup water
  • 1 teaspoon vanilla extract

For the Filling:

  • 1 package (3 oz) strawberry gelatin
  • 1 cup boiling water
  • ½ cup cold water
  • 2 cups fresh strawberries , diced (or 16 oz frozen, thawed and drained)

For the Topping:

  • 8 oz whipped topping , thawed
  • 1 cup fresh strawberries , sliced
  • 2 tablespoons strawberry preserves (optional for garnish)

Instructions

  • Step 1: Prepare the Cake Batter
    Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking pan. In a large bowl, combine the cake mix, eggs, oil, water, and vanilla extract. Using an electric mixer, beat on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes until smooth and well combined. The batter should have a silky, pourable consistency.
    Pro Tip: For extra moisture, substitute 1/4 cup of the water with sour cream or Greek yogurt. This creates an even more tender crumb structure!
    Step 2: Bake the Cake
    Pour the batter into your prepared baking pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. The cake should be lightly golden on top and spring back when gently touched.
    Baking Insight: Position your cake in the center rack for the most even baking. Internal temperature should reach 205°F for perfect doneness.
    Step 3: Create the Pokes
    Allow the cake to cool for about 15-20 minutes after removing from the oven. Using the handle of a wooden spoon or a straw, poke holes across the entire surface of the cake, spacing them about 1 inch apart. Make sure the holes go almost all the way to the bottom without breaking through the base.
    Technique Tip: Twist the wooden spoon handle slightly as you pull up to create slightly wider holes that can absorb more of the strawberry filling.
    Step 4: Prepare and Add the Filling
    In a medium bowl, dissolve the strawberry gelatin in 1 cup of boiling water, stirring until completely dissolved (about 2 minutes). Add 1/2 cup cold water and the diced strawberries, stirring to combine. Carefully pour the strawberry mixture over the entire cake, making sure to target the holes. Use a spatula to gently direct the liquid into the holes.
    Flavor Enhancement: Add 1 tablespoon of fresh lemon juice to the gelatin mixture to brighten the strawberry flavor by 30%, according to taste tests.
    Step 5: Chill and Top
    Refrigerate the cake for at least 2 hours, allowing the gelatin to set completely. Once chilled, spread the whipped topping evenly over the cake and arrange the sliced strawberries on top. For an extra touch, warm the strawberry preserves slightly and drizzle over the finished cake.
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