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Strawberry Poke Cake Recipe

Strawberry Poke Cake Recipe photo by Taste of Home

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That classic spring treat - strawberry shortcake - takes on a wonderful new twist with this recipe. Strawberry gelatin and strawberries liven up each pretty slice of this lovely layered cake that's made from a convenient boxed mix. -Mary Jo Griggs, West Bend, Wisconsin

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Strawberry Poke Cake Recipe

Prep: 25 min. Bake: 25 min. + chilling

Yield: 10-12 Servings

25 25 50

Ingredients

1 package white cake mix (regular size)
1-1/4 cups water
2 eggs
1/4 cup canola oil
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
2 packages (3 ounces each) strawberry gelatin
1 carton (12 ounces) frozen whipped topping, thawed, divided
Fresh strawberries, optional

Directions

In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Using a serrated knife, level top of each cake if necessary. Return layers, top side up, to two clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals.
Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.
Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.
Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers. Yield: 10-12 servings.

Editor's Note: This cake was tested with Pillsbury white cake mix.

Nutritional Facts 1 serving (1 piece) equals 376 calories, 14 g fat (7 g saturated fat), 35 mg cholesterol, 301 mg sodium, 56 g carbohydrate, 1 g fiber, 4 g protein.

Originally published as Strawberry Poke Cake in Taste of Home April/May 2002, p27

Unmolding Gelatin Cake

When I have trouble unmolding my favorite gelatin cake, I turn it over onto a serving platter and drape the mold with a hot damp towel for a minute. This loosens the gelatin and it comes right out. —Alice Debus, Colville, Washington

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Strawberry Poke Cake

Strawberry Poke Cake

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Reviewed on Jun. 30, 2012 by tessiehr

My daughter and I have a daycare and I made this for the kids and my husband and son-in-law, they all loved it. So easy to make.

Reviewed on Jun. 29, 2012 by Paula4452

Azcooki can you give me that frosting recipe Sounds deelish

Reviewed on Jun. 29, 2012 by jofra

Everyone liked this cake better than a strawberry short cake. It was real easy to make. Would definitely make it again. JC

Reviewed on Jun. 18, 2012 by davinda

Made this for my birthday and it was a hit! I would make it again!

Reviewed on Jun. 04, 2012 by MommaRie4

Made in the 9"x13" pan. Easiest way to serve my favorite dessert, strawberry short cake.

Reviewed on Jun. 02, 2012 by Sharryj349

Easy and yummy

Reviewed on May. 29, 2012 by Lori Ellen

I made this for a Memorial Day get-together and everyone loved it! I made it in a 9 x 13 pan and actually used it as a birthday cake. I had quite a bit of the strawberry liquid left over; I gently ladled the juice over the cake with a big spoon and stopped when the holes seemed filled. Great summer flavor. Easy to do because of the cake mix.

Reviewed on May. 25, 2012 by Linda32

I've been making poke cakes in various flavors for years. My favorite combo is lime Jello with lemon cake. However, I make mine in a 9x13-inch sheet cake pan. Also, for the frosting I stir a small box of dry vanilla instant pudding mix into the Cool Whip. Delish!

Reviewed on May. 21, 2012 by AzCooki

The only thing I changed was the frosting. I made a Mascarpone/Cream Cheese/Real Whipped Cream Frosting that was perfect for this yummy cake. This frosting needs to be refrigerated for at least 30 mins before use. Much much better than using frozen oil type topping. If you're going to make a great cake use a great frosting. This really compliments the cake.

Reviewed on May. 21, 2012 by Montgrandma

My family loves poke cakes. The gelatin makes the cake stay moist and adds a lot of flavor.

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