Strawberry Poke Cake Recipe

Strawberry poke cake is the retro dessert that never goes out of style—loved for its vibrant colors, soft texture, and sweet, fruity bursts in every bite.

Originating in the 1970s as an easy, crowd-pleasing treat, it’s made a strong comeback in modern kitchens thanks to its simplicity, versatility, and guaranteed “wow” factor at any gathering.

This cake is all about layers of flavor: a fluffy white cake, ribbons of strawberry gelatin that infuse each slice, and a cool, creamy topping crowned with juicy berries.

Whether you’re new to baking or just short on time, this strawberry poke cake brings nostalgia and fun to every occasion.

Ingredients Checklist

Gather everything you need first for a seamless baking process. Here’s what you’ll want for the classic version, plus a few notes for boosting flavor and nutrition.

Cake Layer

• 1 box white cake mix (any brand)

• 1 cup water (for the cake mix)

• 1/3 cup vegetable oil

• 3 large eggs

Strawberry Gelatin Layer

• 1 package (3 ounces/85g) strawberry flavored gelatin

• 1 cup boiling water

• 1/2 cup cold water

Creamy Topping

• 1 container (8 ounces) whipped topping (Cool Whip or similar), thawed
  or

• 1 1/2 cups homemade whipped cream (see tips)

Finishing Touches

• 1–2 cups fresh strawberries, hulled and sliced

• Optional: mint leaves, lemon zest, or a handful of mixed berries for decoration

Equipment

• Mixing bowls (one large, one medium)

• Electric mixer or hand whisk

• 9×13-inch baking pan (glass or metal)

• Wooden skewer or fork (for poking holes)

• Measuring cups and spoons

• Rubber spatula

• Whisk

• Sharp knife and cutting board

Step-by-Step Instructions

This poke cake is all about timing and layering. Follow these easy steps for the best flavor and texture:

• Prep and Bake the Cake

  • Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan.

  • In a large bowl, mix together the cake mix, eggs, water, and oil as directed on the package. Beat for 2 minutes until smooth and creamy.

  • Pour the batter into your prepared pan. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

  • Let the cake cool for at least 15 minutes in the pan.

• Make the Strawberry Gelatin

  • In a medium bowl, dissolve the strawberry gelatin in 1 cup boiling water, stirring until completely dissolved (about 2 minutes).

  • Add 1/2 cup cold water and mix well. Let it cool for 5–10 minutes—do not let it set.

• Poke and Soak

  • Use the handle of a wooden spoon, a skewer, or a fork to poke holes all over the cooled cake, spacing about 1 inch apart. Go deep but not all the way to the bottom.

  • Slowly pour the cooled gelatin mixture evenly over the cake, letting it seep into all the holes. Tap the pan gently on the counter for even distribution.

• Chill and Set

  • Cover the cake with plastic wrap or foil and refrigerate for at least 2 hours, preferably longer, to let the flavors soak in and the gelatin set.

• Top and Decorate

  • Spread the whipped topping or homemade whipped cream over the entire chilled cake, creating soft swirls.

  • Arrange fresh strawberry slices in a decorative pattern, scatter with mint leaves, or add your favorite garnishes.

• Serve

  • Cut into squares with a sharp knife. Wipe the blade between cuts for clean slices. Serve chilled for the best taste and texture.

Tips for Perfect Results

A few expert tricks will make your poke cake bakery-level every time:

• Use Room-Temperature Eggs: They blend better and give a fluffier cake.

• Don’t Rush the Cooling: Warm cake will melt the gelatin, leading to a soggy base. Let it cool fully before poking.

• Gelatin Pour: Pour slowly and evenly. Use a ladle for control so the mixture doesn’t pool in one spot.

• Whipped Cream Upgrade: Homemade whipped cream (whip 1 1/2 cups heavy cream with 2 tablespoons powdered sugar) gives a richer, fresher finish than store-bought.

• Extra Strawberry Boost: Add finely chopped strawberries or a spoonful of strawberry jam to the gelatin before pouring for real fruit flavor in every bite.

• Make Ahead: Poke cake is even better after a night in the fridge—plan ahead for parties!

Creative Twists

Take your poke cake to the next level or suit special diets with these adaptations:

• Lemon-Strawberry: Substitute lemon gelatin for a tangy twist; top with lemon zest.

• Berry Medley: Use raspberry or mixed berry gelatin, then garnish with a mix of fresh berries.

• Chocolate Lovers: Use chocolate cake mix and chocolate pudding (instead of gelatin) for a decadent chocolate-strawberry poke cake.

• Gluten-Free: Substitute a gluten-free white cake mix and check that your gelatin is gluten-free.

• Vegan: Use a vegan cake mix, plant-based whipped topping, and agar-agar in place of gelatin.

• Low-Sugar: Choose sugar-free cake mix, gelatin, and whipped topping.

Serving Suggestions

Strawberry poke cake is a party on a plate! Here are a few fun ways to serve it:

• Garnish each slice with a sprig of mint and a dollop of whipped cream.

• For a summer picnic, top with blueberries and strawberries for a patriotic look.

• Serve in individual jars or glasses for a portable, layered dessert.

• Drizzle with a little strawberry syrup or melted white chocolate before serving.

Storage and Freezing

• Refrigeration: Cover leftover cake tightly with plastic wrap or keep in an airtight container. Store in the refrigerator for up to 4 days.

• Freezing: For longer storage, freeze the cake (without topping or berries) well-wrapped for up to 2 months. Thaw overnight in the fridge, add whipped topping and fresh strawberries just before serving.

Final Thoughts

Strawberry poke cake is the ultimate nostalgic dessert—simple to make, visually impressive, and always crowd-pleasing.

With its vibrant layers and customizable options, this recipe can fit any season or celebration. Don’t be afraid to try different flavors, play with toppings, or make it ahead for busy occasions.

The result is a moist, irresistible cake with a burst of strawberry flavor in every forkful—a true classic that never goes out of style.