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Dorothy Thomas

Strawberry Poke Cake Recipe

A moist vanilla cake soaked with sweet strawberry syrup, topped with fluffy whipped cream and fresh strawberries. Perfect for summer gatherings or a delightful dessert any time of year!
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 4 hours
Servings: 12
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box (15.25 oz) Vanilla cake mix
  • 3 large Eggs
  • ½ cup Vegetable oil
  • 1 cup Water
  • 1 box (3 oz) Strawberry gelatin
  • 1 cup Boiling water
  • ½ cup Cold water
  • 8 oz (or homemade whipped cream) Whipped topping
  • 1 cup (sliced, for garnish) Fresh strawberries

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Whisk/electric mixer
  • Toothpick or skewer
  • Measuring cups/spoons

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch pan.
  2. Prepare the vanilla cake mix with eggs, oil, and water as per box instructions. Pour into the pan and bake for 25–30 minutes (until a toothpick comes out clean). Let cool for 15 minutes.
  3. Poke holes all over the warm cake using a skewer.
  4. Dissolve strawberry gelatin in 1 cup boiling water, then stir in ½ cup cold water. Slowly pour the mixture over the cake, letting it soak into the holes.
  5. Refrigerate the cake for at least 3 hours (or overnight) to set.
  6. Spread whipped topping evenly over the chilled cake. Garnish with sliced strawberries. Slice and serve cold.

Notes

  • Variations: Use sugar-free gelatin or fresh strawberry puree for a natural twist.
  • Storage: Keep refrigerated for up to 3 days.
  • Make Ahead: Assemble the cake a day before serving for deeper flavor.