Strawberry Poke Cake

Table of Contents

1. STRAWBERRY POKE CAKE INGREDIENTS
2. HOW TO MAKE THIS STRAWBERRY POKE CAKE RECIPE
3. HOW TO SERVE
4. STORAGE
5. FAQ
6. MORE RECIPES YOU'LL LOVE
7. JUMP TO RECIPE

This strawberry poke cake recipe is one of those dessert recipes you’ll crave again and again. Soft vanilla cake is filled with pockets of creamy strawberry filling and covered with a light whipped topping. Slices of the cake are so incredibly pretty that it’s hard to believe how easy it is to make.

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MORE STRAWBERRY RECIPES:
Strawberry Delight | Strawberry Cake

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STRAWBERRY POKE CAKE INGREDIENTS

You will need:

For the Cake

• 1 (15.25-ounce) box vanilla or white cake mix
• 1 cup water
• ½ cup vegetable oil
• 4 egg whites

For the Strawberry Filling

• 1 cup white chocolate chips
• 1 (14-ounce) can of sweetened condensed milk
• 1 (3-ounce) box strawberry flavored gelatin
• ⅓ cup boiling water
• 1 (21-ounce) can strawberry pie filling

For the Topping

• 1 (12-ounce) tub whipped topping, thawed
• 12 fresh strawberries, washed, capped and sliced thin

SUBSTITUTIONS AND ADDITIONS

Fruit Flavor: You could use any flavor of gelatin and any type of fruit topping for this recipe in place of the strawberry.

Strawberry Pie Filling: Instead of the strawberry pie filling, you could use a premade strawberry glaze or even fresh strawberry sauce.

Whipped Cream: You can either use a whipped topping such as Cool Whip or make your own homemade fresh whipped cream using our recipe found here.

HOW TO MAKE THIS STRAWBERRY POKE CAKE RECIPE

For the Cake

STEP ONE: Using a medium-sized mixing bowl whisk together the boxed cake mix, cold water, vegetable oil, and egg whites until completely combined.

STEP TWO: Evenly pour batter into a 9×13 baking pan sprayed with baking spray. Bake in an oven preheated to 350°F for 28 to 30 minutes, or until a toothpick inserted comes out clean. 

STEP THREE: Remove the cake pan from the oven. Using either a fork or the handle of a wooden spoon, poke holes in the warm cake, spacing 1 inch apart. Allow the cake to cool completely.

PRO TIP: It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.

For the Strawberry Filling

STEP ONE: Using a medium-sized heat-safe bowl, add the white chocolate chips and sweetened condensed milk. Microwave for 40 seconds. Stir the mixture until the chips are melted and smooth.

STEP TWO: Using a small bowl, combine the boiling water and the strawberry flavored gelatin. Stir until all the sugar in the gelatin is dissolved.

STEP THREE: Pour the strawberry gelatin mixture over the white chocolate mixture. Stir until completely combined.

PRO TIP:  If you want a darker red strawberry filling, you can add 4 to 6 drops of red food coloring to the jello mixture.

STEP FOUR: Evenly pour the white chocolate mixture over the entire cake, smoothing it with a silicone spatula.

PRO TIP: When you’re pouring the mixture into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the sauce fills the holes completely.

STEP FIVE: Allow the cake to chill in the refrigerator for 20 minutes. Remove the cake from the refrigerator and spread the strawberry pie filling over the top of the white chocolate topping. Tightly cover and chill in the refrigerator for 4 hours to overnight.

For the Topping

STEP ONE: Remove the cake from the refrigerator and evenly spread the whipped cream topping over top of your cake. 

STEP TWO: Lay the sliced strawberries on top of the whipped topping.

STEP THREE: Slice the cake in 2×2 slices. 

HOW TO SERVE

Serve this sensational strawberry jello cake with a scoop of our no-churn vanilla ice cream on the side.

Add a cold drink such as our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea, and you’ll have the perfect combination.

Poke cakes are tasty cakes made from scratch that have holes poked in them and are filled with liquid so that every bite is extremely moist. Try other variations of this popular dessert with our Boston cream poke cake, lemon poke cake, and coconut poke cake.

STORAGE

IN THE FRIDGE: Store any leftovers of this homemade strawberry poke cake covered in the refrigerator for up to 4 days.

IN THE FREZER: You can also freeze this delicious cake without the sliced strawberries. Tightly cover with plastic wrap and then cover with aluminum foil for up to 3 months. Allow the cake to thaw, then top with the sliced strawberries.

A fun dessert trend that can be found in grandma’s recipe box makes this strawberries and cream poke cake a classic choice.

The sweet strawberry filling soaks into the cake for a heavenly outcome that is so moist and delicious, you won’t be able to stop at just one piece.

FAQ

MORE RECIPES YOU’LL LOVE

• Cinnamon Roll Poke Cake
• Jello Poke Cake
• Coconut Poke Cake
• Lemon Poke Cake
• Chocolate Poke Cake
• Strawberry Cool Whip Pie
• Vanilla Cool Whip Pie
• Strawberry Rhubarb Cake
• Boston Cream Cupcakes
• Banana Pudding Cake
• Strawberry Roll Cake
• Strawberry Pie
• Strawberry Lemon Cupcakes
• Strawberry Tres Leches Cake
• Turtle Poke Cake
• Rhubarb Upside Down Cake
• S’mores Hand Pie
• Applesauce Cake
• Cheesecake Stuffed Strawberries
• Strawberry Cheesecake Poke Cake
• Strawberry Crunch Poke Cake