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Strawberry Poke Cake

If you want a cake that’s full of flavor, you’ve got to try a poke cake! They’re so easy because they start with cake mix and the end result is a delicious and flavorful cake. This Strawberry Poke Cake is perfect for spring. It’s a white cake mix, with strawberry gelatin, and then topped with whipped dessert topping. It’s light, refreshing and really packs a punch of strawberry.

Perfect for spring, this Strawberry Poke Cake is always a hit! It's made with strawberry gelatin and whipped topping.

Whenever strawberries come into season, I always make this cake. It’s an easy cake to throw together and I love that it starts with a box of cake mix. That’s a little shortcut that nobody ever guesses because the cake comes out so moist with the strawberry.

It’s easy to transport, so I make it for springtime BBQ’s, birthday parties, Mother’s Day and any other warm weather occasion. Don’t skip the refrigeration part – that’s always so important with whipped toppings and poke cakes!

Looking for even more springtime desserts? Check out these amazing options that are lighter and offer springtime flavors:

How To Make Strawberry Poke Cake

This cake is made in a 9×13-inch baking dish, which is very common for sheet cake recipes. Other than that, all you’ll need are some mixing bowls! When you bake the cake according to the box instructions, you can use an electric mixer or mix by hand – either is fine.

Strawberry Poke Cake Recipe
Strawberry Poke Cake is such a fresh and light dessert for spring!

When To Make This Cake

This cake certainly feeds a crowd – 12 people! So I love to make it when I’ve got a lot of people to feed. If you use a 9×13-inch baking dish with a lid, it’s a super easy cake to transport. It’s so great for potlucks or parties.

The strawberry flavor just screams spring or summer to me. Obviously, you can make the cake all year round, but strawberries are in season starting in the beginning of spring. If I need a 2nd dessert to add, I make my Banana Split Poke Cake – those two cakes compliment each other.

Tips For Making An Awesome Poke Cake Every Time

Poke cakes are fairly easy and this one has a base that’s made from box mix. There are few tips that will help as you follow the recipe. I use these poke cake tips every time I make one:

  • 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.
  • When you’re pouring the sauce into the holes, tap the pan on the countertop a few times to get rid of any air bubbles and make sure the sauce fills the holes completely.
  • As the sauce starts to set, it may sink further and the holes may become visible on the surface. Simply spoon a little more sauce into the holes to top them up again.
  • Keep the cake in an airtight container after baking, if you don’t use a baking dish that comes with a lid. The other way is to cover the cake with plastic wrap.

How To Keep Strawberry Poke Cake Fresh After Baking

For best freshness, enjoy this cake within 3-4 days of baking. I’ll remove the fresh strawberries from the top and keep the cake in the baking dish. Cover the baking dish with plastic wrap and store it in the fridge. The fresh strawberries turn quickly.

When I serve the cake again, I just add some new sliced strawberries to the top of the cake. It’s worth the few minutes it takes to slice new strawberries rather than serve it with the original strawberries.

Strawberry Poke Cake in 9x13-inch baking dish

Can You Freeze A Strawberry Poke Cake?

Yes! This cake freezes really well, thanks to the frozen whipped dessert topping. Transfer the cake to an airtight food storage container. Once again, I’d remove the strawberries and just replace with fresh ones later on. Keep the cake frozen for up to three months.

Thaw the cake in the refrigerator for several hours. Add the new slices of strawberries on the top and serve. The cake thaws really well and tastes great.

Recipe Substitutions

If you want to cut back the calories, consider using a sugar-free version of gelatin and the cheesecake pudding mix. It won’t change the consistency of the cake. It’s also easy to use a dairy-free version of the dessert topping, just look for it instead of the regular Cool Whip in your grocery store.

What You Need From The Grocery Store:

  • White Cake Mix
  • Strawberry Gelatin
  • Cheesecake Pudding Mix
  • Whole Milk
  • Whipped Dessert Topping (Cool Whip)
  • Fresh Strawberries

Directions To Make Strawberry Poke Cake

Bake cake in 13×9 pan according to package instructions. Allow to cool. Using a fork, poke holes in the top of the cake.

Poke holes in the top of the white cake with fork

Mix together gelatin with 1 cup of boiling water until dissolved, and then pour the gelatin over the cake, making sure to pour over the holes.

Pouring strawberry gelatin over the white cake mix

Next, mix together cheesecake pudding mix together with 1 ½ cups of milk. Pour and spread over the cake.

Adding cheesecake mixture on top of cake

Add a layer of 1 cup of strawberries.

Adding the layer of fresh strawberries on top

Top with whipped topping and additional cup of strawberries. Chill for 4 hours before serving.

Slices of strawberry poke cake
Yield: 12 Servings

Strawberry Poke Cake

Strawberry Poke Cake Recipe

How to make a Strawberry Poke Cake using strawberry gelatin, cake mix and whipped dessert topping.

Prep Time 15 minutes
Cook Time 24 minutes
Additional Time 4 hours
Total Time 4 hours 39 minutes

Ingredients

  • 1 (18.25 ounce) package white cake mix, prepared to package instructions
  • 1 package (3 ounce) package strawberry gelatin
  • 1 cup boiling water
  • 1 package (3.4 ounce) cheesecake pudding
  • 1 ½ cup milk
  • 8 ounces whipped topping, thawed
  • 2 cup sliced strawberries

Instructions

    1. Bake cake in 13x9 pan according to package instructions. Allow to cool.
    Using a fork, poke holes in the top of the cake.
    2. Mix together gelatin with 1 cup of boiling water until dissolved, and then pour the gelatin over the cake, making sure to pour over the holes.
    3. Next, mix together cheesecake pudding mix together with 1 ½ cups of milk. Pour and spread over the cake.
    4. Add a layer of 1 cup of strawberries. Top with whipped topping and additional cup of strawberries. Chill for 4 hours before serving.

Notes

  • Refrigerate the leftover cake. For best freshness, enjoy within 3-4 days of baking.

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Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 121Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 55mgCarbohydrates: 14gFiber: 1gSugar: 11gProtein: 2g

**Nutrition is calculated by a third party. Actual values may vary.

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