Glistening layers of strawberry goodness meet a fluffy, tender cake in this dessert that doesn’t whisper—it sings. Every bite is soaked with juicy, berry-rich flavor that seeps into the sponge, creating a dazzling contrast of texture: soft, cool, and irresistibly sweet. This strawberry poke cake isn’t just a treat; it’s a full-on flavor explosion that demands your attention and makes every forkful unforgettable.
Why This Recipe Works
- Infused Flavor Magic: By poking holes into the freshly baked cake and pouring over strawberry gelatin, you allow every pocket to trap flavor, creating that signature marbled effect and ensuring each bite is saturated with sweetness.
- Perfectly Balanced Texture: The soft, springy base cake absorbs the gelatin without collapsing, staying moist and airy even after chilling, while the whipped topping adds a cool, creamy finish that balances the vibrant strawberry tang.
- Visual and Taste Appeal: The deep red streaks running through the pale golden crumb look stunning when sliced and scream fresh summer flavor—ideal for parties or potlucks.
- Customizable Sweetness: You control how bold or light the flavor gets by adjusting the gelatin concentration and the thickness of the strawberry topping.
- Make-Ahead Friendly: This cake tastes even better after a night in the fridge as the gelatin sets deeper into the crumb, making it a dessert that rewards patience with amplified flavor.
Ingredients
- 1 box white cake mix (plus ingredients listed on the box: typically eggs, oil, and water)
- 1 package (3 oz) strawberry gelatin mix
- 1 cup boiling water
- 1/2 cup cold water
- 1 cup sliced fresh strawberries
- 1/2 cup strawberry preserves
- 1 container (8 oz) whipped topping, thawed
- 1 tablespoon granulated sugar
- Fresh mint leaves for garnish (optional)
Equipment Needed
- 9×13 inch baking pan
- Mixing bowls
- Hand mixer or whisk
- Wooden spoon or skewer
- Measuring cups and spoons
- Saucepan
- Rubber spatula
- Refrigerator-safe cover or wrap
Instructions
Step 1: Bake the Base Cake
Preheat your oven to 350°F. Prepare the white cake mix following the package directions, typically combining eggs, water, and oil in a large mixing bowl. Beat until the batter is smooth and thick but still pourable. Pour it into a greased 9×13-inch pan and bake for about 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. The key here is not to overbake; the cake must retain enough moisture to absorb the gelatin later. When done, remove it from the oven and let it cool for about 15 minutes—but not completely, as a slightly warm cake absorbs flavor more effectively.
Step 2: Create the Strawberry Gelatin Mixture
While the cake is cooling, combine 1 cup of boiling water with the strawberry gelatin mix in a medium bowl. Stir until completely dissolved—this step is crucial for even flavor distribution. Add 1/2 cup of cold water to slightly lower the temperature without setting the gelatin prematurely. You’ll notice the sweet, almost candy-like aroma filling your kitchen; that’s your sign the flavor base is ready. Tip: Use a whisk to ensure no grainy bits remain at the bottom—smooth texture equals better absorption.
Step 3: Poke and Pour for Full Flavor
Using the handle of a wooden spoon or a skewer, poke holes evenly across the surface of the warm cake, spacing them about an inch apart. Don’t be shy—this is where the magic happens. Slowly pour the gelatin mixture over the cake, letting it sink into every crevice. You’ll hear a soft sizzle as the liquid meets the warm sponge, a little culinary symphony signaling that the cake is soaking up all that strawberry intensity. For extra depth, rotate the pan slightly as you pour to help distribute evenly. Tip: Pour slowly from a corner to prevent oversaturation in one area.
Step 4: Chill and Set the Flavor Layers
Cover the cake with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This rest time allows the gelatin to set and create those gorgeous red streaks running through the crumb. The texture transforms during chilling—what was a plain cake now becomes a cool, luscious dessert that cuts cleanly and holds its shape. Tip: If you’re short on time, place it in the freezer for 45 minutes as a quick set option, though overnight chilling yields the richest result.
Step 5: Make the Strawberry Topping
In a small saucepan, combine sliced strawberries, strawberry preserves, and sugar. Heat over medium-low until the mixture becomes glossy and the berries soften, about 5 to 7 minutes. Stir occasionally so it doesn’t stick or caramelize too quickly. This topping adds a fresh, tart counterpoint to the sweet gelatin layer below, amplifying the natural fruit flavor. Let it cool completely before spreading over the chilled cake. The contrast of cool gelatin and warm, jammy strawberries gives every bite a dynamic, layered taste.
Step 6: Add Whipped Topping and Garnish
Once the topping has cooled, spread the whipped topping evenly across the cake using a rubber spatula. The soft, cloud-like texture smooths over the strawberry layer, giving the cake that polished, bakery-style finish. Chill again for at least 30 minutes before serving to let everything settle beautifully. Right before serving, garnish with fresh mint leaves and a few extra strawberry slices for color. This final detail not only enhances presentation but also adds a burst of freshness to every forkful.
Step 7: Serve and Savor
Slice the cake into neat squares and serve cold. The moment your fork hits the plate, you’ll see bright red streaks bleeding through the soft crumb—a true showstopper. The combination of sweet gelatin, fluffy cake, and velvety whipped topping creates a bold, sensory experience that’s equal parts refreshing and indulgent. One bite in, and you’ll understand why this dessert never goes unnoticed.
Tips and Tricks
Perfecting Texture and Flavor Balance
To make your strawberry poke cake truly unforgettable, focus on how the flavors meld and the textures contrast. The cake must be moist but not soggy; that means timing the gelatin pour is everything. Pour too soon, and it may sink unevenly; too late, and the cake won’t absorb enough. Aim for slightly warm, never hot. The gelatin must also be fully dissolved, or you risk gritty pockets that ruin the silky bite. Using strawberry preserves in the topping deepens the berry flavor, while the whipped topping cools and balances the sweetness.
Smart Ingredient Swaps
If you’re out of strawberry gelatin, try raspberry or cherry for a bold twist. Lemon gelatin gives a tart edge that brightens the dessert, especially for summer gatherings. For a richer base, use yellow cake mix instead of white—it adds buttery depth that pairs beautifully with fruit. You can also substitute homemade whipped cream for store-bought topping if you prefer a fresher taste. Just beat 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form.
Serving and Storage Secrets
This cake shines brightest when chilled properly. Always refrigerate leftovers in a tightly covered pan for up to four days. The flavors intensify the longer it rests, making day-two servings even better. To serve to a crowd, pre-slice the cake and store individual portions in small airtight containers—perfect for picnics or lunch treats. Avoid freezing, as the gelatin texture may break down once thawed. For presentation, sprinkle crushed freeze-dried strawberries on top right before serving for a dramatic, flavorful finish.
Recipe Variations
- Chocolate Strawberry Poke Cake: Replace the white cake mix with chocolate and keep the same strawberry gelatin filling. The dark, rich chocolate combined with the bright berry contrast gives a decadent twist reminiscent of chocolate-covered strawberries.
- Lemon Strawberry Swirl: Mix a tablespoon of lemon zest into the batter for citrus brightness, then drizzle lemon glaze over the whipped topping for an extra zing.
- Vanilla Bean Bliss: Add a teaspoon of pure vanilla bean paste to the cake batter and whipped topping for aromatic depth that enhances the fruity notes.
- Berry Medley Poke Cake: Combine raspberry and blueberry preserves with the strawberries for a patriotic, color-rich dessert that’s perfect for summer gatherings.
- Strawberry Cheesecake Poke Cake: Layer sweetened cream cheese under the whipped topping for a luscious, cheesecake-like texture that elevates the dessert into something restaurant-worthy.
Frequently Asked Questions
Can I use homemade cake instead of boxed mix?
Absolutely. A homemade vanilla or white cake base works beautifully, though ensure it’s not too dense—light, sponge-style cakes absorb gelatin best. Just bake it in the same 9×13-inch pan, poke the holes as instructed, and continue with the recipe. Homemade versions may need slightly longer refrigeration for the gelatin to fully set.
What’s the best way to prevent the cake from getting soggy?
The secret lies in timing and control. Pour the gelatin when the cake is warm—not hot or cold—and let it rest uncovered for 15 minutes before refrigerating. Avoid over-pouring; you don’t need every hole overflowing with liquid. The cake should absorb, not drown, in the mixture.
Can I make this strawberry poke cake ahead of time?
Yes, and it actually improves with time. Prepare it up to two days in advance, cover tightly, and store in the fridge. The gelatin continues to infuse the crumb, making every slice moister and more flavorful. Just add the whipped topping and garnish on the day of serving to keep the surface fresh and airy.
What other toppings can I use instead of whipped cream?
Try stabilized whipped cream, mascarpone frosting, or even a thin layer of vanilla pudding for something richer. If you’re looking for a dairy-free alternative, coconut whipped cream adds tropical flair that pairs beautifully with the strawberry base.
How do I slice the cake cleanly without making a mess?
For picture-perfect slices, use a long, sharp knife dipped in hot water and wiped clean between cuts. The heat melts through the gelatin layer easily, while cleaning between cuts keeps the edges smooth. Chilling the cake thoroughly before slicing is also essential for clean presentation.
Summary
This strawberry poke cake is not just a dessert—it’s a flavor spectacle. From its ruby-red streaks to its cool, creamy topping, every forkful delivers a hit of bold strawberry sweetness balanced by tender crumb and airy whipped cream. Whether for a potluck or a summer barbecue, it’s a crowd-pleaser that turns simple ingredients into something extraordinary.
4
servings20
minutes30
minutes300
kcalIngredients
1 box white cake mix (plus listed ingredients)
1 package (3 oz) strawberry gelatin mix
1 cup boiling water
1/2 cup cold water
1 cup sliced fresh strawberries
1/2 cup strawberry preserves
1 container (8 oz) whipped topping
1 tablespoon granulated sugar
Fresh mint leaves (optional)
Directions
- Bake cake as directed and let cool slightly.
- Dissolve strawberry gelatin in boiling water, then add cold water.
- Poke holes in cake and pour gelatin evenly over the surface.
- Chill for at least 4 hours or overnight.
- Heat strawberries, preserves, and sugar in a saucepan until glossy; cool.
- Spread strawberry topping over chilled cake.
- Add whipped topping and garnish with mint leaves.
- Chill again before serving.
Joseph Hudson has been raising chickens for over 15 years. In 2018, he completed the Agriculture & Natural Resources program at Mt. San Antonio College. He currently raises over 1400 chickens on his 7.5-hectare farm. He keeps sharing his experience on raising healthy and happy chickens on Chicken Scratch The Foundry.
