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Strawberry Poke Cake Recipe

Strawberry Poke Cake Recipe

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
TOTAL TIME: Prep: 25 min. Bake: 25 min. + chilling YIELD:10-12 servings

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

  • 1. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
  • 2. 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.
  • 3. Using a serrated knife, level tops of cakes 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.
  • 4. 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.
  • 5. 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.
  • 6. Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers. Yield: 12 servings.

Nutritional Facts

1 piece: 376 calories, 14g fat (7g saturated fat), 35mg cholesterol, 301mg sodium, 56g carbohydrate (37g sugars, 1g fiber), 4g protein .

Reviews for Strawberry Poke Cake

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MY REVIEW
cindiak
Reviewed Jun. 8, 2016

"I love making poke cakes. This version is one of my favorites, tastes just like strawberry shortcake. I also make a version using lemon cake mix and raspberry jello."

MY REVIEW
Bristoltn63
Reviewed Apr. 11, 2016

"Absolutely the most interesting recipe I've found in a long time! This recipe it not only going to be one I keep, adding it too my favorites list"

MY REVIEW
DavidG615
Reviewed Apr. 9, 2016

"Made so many times. I used it in the restaurant so many times and it's the first thing to go so good!!!"

MY REVIEW
maebaby
Reviewed Mar. 31, 2016

"This was so surprising, it was light and not too sweet. I used fresh strawberries, after blending and crushing the strawberries, I added stevia to sweeten and refrigerated them over night, I also used sugar free jello and cool whip. It worked beautiful! Great recipe!"

MY REVIEW
Mdickins
Reviewed Mar. 27, 2016

"Made this cake today for Easter dessert and it was a big hit. A delicious, moist, professional looking cake. Would def make again. The only changes: mistakenly bought whole unsweetened frozen strawberries but added my own sugar and water to make juice and made fresh whipped cream for the icing. This cake is a keeper!"

MY REVIEW
papa2evan
Reviewed Oct. 27, 2015

"I take a cup of milk, & a pkg. of cheese cake flavored pudding mix, beat for a couple of minutes & fold into cool whip. Gives it a strawberry cheesecake flavor."

MY REVIEW
millsmagaw
Reviewed Jul. 2, 2015

"I have made this recipe for years. It's one of my most requested cakes. I add 1 package of vanilla pudding with 1 cup of milk to the cool whip. Gently fold together. I'm always coming home with an empty plate."

MY REVIEW
grannysue4
Reviewed Mar. 13, 2015

"I have made this cake several times for our family Easter dinner and for serving at church and everyone loved it. It is so light and flavorful that it just melts in your mouth. I have always used a 9x13 pan and cut the cake in half and slid a foil lined piece of cardboard under the top half to continue with the poke process. Before sliding the top half back into place I take a flat spatula and run it under the cake to make sure it is loose from the foil. It has always worked out great doing it that way."

MY REVIEW
Queenlalisa
Reviewed Apr. 5, 2014

"This is a wonderful cake for Spring and Summer. I love to make it with orange jello and mandarin oranges too. So light and good. It is great with sugar free cake mix, sugar free jello and sugar free whipped topping also."

MY REVIEW
MamaNalo
Reviewed Mar. 23, 2014

"5 star"

MY REVIEW
cast_iron_king
Reviewed Mar. 9, 2014

"I made a more plain version of this with cherry gelatin. I was serving it with ice cream so I eliminated the fruit and did the whole thing up in a 9x13 plan. It was a hit and so easy. I will continue to refer to this recipe I'm the future."

MY REVIEW
Debiana
Reviewed Aug. 9, 2013

"I made this several times (once using 2 9 inch cake pans, and several times in a 9 x 13 pan) I did not use canola oil though, I used vegetable oil. Ive also made this exact version, using berry flavored jello and blueberries. Thank you for sharing this recipe! A definite keeper!!!"

MY REVIEW
pupfoster1
Reviewed Jun. 11, 2013

"I had to rate this on looks and reviews alone but am tempted to make it---with FRESH strawberries. They are in season here right now and it seems a shame to use frozen when sweet fresh ones are available right now. Has anyone tried it this way?"

MY REVIEW
Jasminesmom
Reviewed May. 16, 2013

"At first I was skeptical because of the cost of all the ingredients, the amount of time needed between the different steps & all the sugar but OMG this was ABSOLUTELY AWESOME!! This cake was very impressive (& I do not impress easily.) Not sweet at all, very light tasting & a beautiful, professional looking cake. I made this cake for Mother's Day & everyone loved it. This cake would be perfect for any special occasion. I did add fresh, sliced strawberries along the top of the cake with a whole, unhulled strawberry in the middle. Will be making this cake often."

MY REVIEW
messyd
Reviewed Apr. 24, 2013

"I have made this for years but I have added cream cheese pudding to the whipped cream or some cream cheese. If I use frozen strawberries, I allow some strawberries lay on top of cake before I put the whipped cream on that has a little cream cheese. I put the strawberries in the jello first."

MY REVIEW
kkutz
Reviewed Feb. 9, 2013

"i have made this a few times it was a huge hit very good and easy to make!"

MY REVIEW
amberjcarothers
Reviewed Dec. 26, 2012

"I made this cake for a potluck at work , it looked beautiful ! My coworkers couldn't wait to try a piece , I left the room for a minute to get a cake server and when I returned the cake was already gone ... they had scooped it out with their forks."

MY REVIEW
suefryray
Reviewed Aug. 29, 2012

"Made this last week and was told it was "fantastic." I was asked to make it again this week. It is a very pretty cake and very easy to make."

MY REVIEW
cheesecakes
Reviewed Jul. 17, 2012

"This wasn't as hard as I thought it would be and everyone loved it!! Really pretty!!!"

MY REVIEW
heynay75
Reviewed Jul. 10, 2012

"OMG!! This was heaven! My husband devoured the cake! I made a few substitutions to make a bit healthier. Instead of oil, use the same amount of unsweetened apple sauce, use egg whites, use one box of sugar free gelatin and puree strawberries and add less water (just enough so the strawberry mixture can be poured over cake), I also used unsweetened strawberries and sprinkled a little bit of splenda over the strawberries and ff whip topping. This is a keeper in my house!!"

MY REVIEW
jnlmedows
Reviewed Jul. 8, 2012

"Excelent

I did another twist on this recipe i used only fresh strawberrys 2 one lb containers added four sliced bananas I used 3 boxes strawberry/banana gelatin made it as 2 9x9 single layer topped each with 8oz whipped topping"

MY REVIEW
jefinch2
Reviewed Jul. 1, 2012

"Paula4452 I Googled Cream cheese Mascarpone frosting and found this recipe along with one for Red Velvet Cake. Haven't tried it, but sounds like what was mentioned in reviews. Recipe: 8 oz cream cheese and 8 oz tub Mascarpone cheese. Beat until smooth. Add: 1 t. vanilla and 1 c. powdered sugar. Beat. Add: 1 1/2 c. whipping cream (not whipped). Beat until thick enough to spread. Would have to be refrigerated. Think I'll try this -- sounds good."

MY REVIEW
tessiehr
Reviewed Jun. 30, 2012

"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."

MY REVIEW
Paula4452
Reviewed Jun. 29, 2012

"Azcooki can you give me that frosting recipe Sounds deelish"

MY REVIEW
jofra
Reviewed Jun. 29, 2012

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

MY REVIEW
davinda
Reviewed Jun. 18, 2012

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

MY REVIEW
MommaRie4
Reviewed Jun. 4, 2012

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

MY REVIEW
Sharryj349
Reviewed Jun. 2, 2012

"Easy and yummy"

MY REVIEW
Lori Ellen
Reviewed May. 29, 2012

"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."

MY REVIEW
Linda32
Reviewed May. 25, 2012

"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!"

MY REVIEW
AzCooki
Reviewed May. 21, 2012

"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."

MY REVIEW
Montgrandma
Reviewed May. 21, 2012

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

MY REVIEW
nancy52317
Reviewed May. 20, 2012

"I save a teaspoon or so of the jello powder and sprinkle it into or on the whipped topping for flavor and color. I have made this cake with lime, orange or cherry jello, it is so good and moist."

MY REVIEW
AP13
Reviewed May. 20, 2012

"To leahrusshome: Can you share your recipe for strawberry pudding? I didn't see a mix for this on the grocer's shelf today.

Thank you."

MY REVIEW
sosa
Reviewed May. 20, 2012

"I did not make this yet, I will make it for either Memorial Day or the 4th of July. I am going to use blueberry sugar-free jello on one layer and cherry in the other. Ice with cool whip and I will have red, white and blue. I am using suger-free jello because my granddaughter is a diabitic. I will let you know how this turns out."

MY REVIEW
administrator
Reviewed May. 20, 2012

" This turned out to be gorgeous - I took leahrusshomes suggestion of strawberry pudding on board and it was utterly sublime. I'll never miss wimbledon if this is how we get to eat strawberries in America!"

MY REVIEW
Ohio46
Reviewed May. 20, 2012

"I am surprised to see this cake featured as it has been around since Tag was a pup. Should be filed under vintage instead of touting it as something exciting."

MY REVIEW
leahrusshome
Reviewed May. 20, 2012

"We've been making this recipe (or a version of it) for many years. The one thing that we've added is, between the cake & the whipped topping, a layer of strawberry pudding."

MY REVIEW
cadamsorama
Reviewed May. 15, 2012

"Absolutely a divine dessert. I did swap the oil in the cake for apple sauce and I used 3 egg whites in lieu of two whole eggs since it is a white cake."

MY REVIEW
kaitlyn'smommy
Reviewed Jul. 4, 2011

"The cake was moist and refreshing. Will definitely make again"

MY REVIEW
salsadelinda
Reviewed Apr. 3, 2011

"It has become a tradition to make this cake every year for friends. People rave about this cake. It is very light and refreshing. Instead of using cool whip I use fresh heavy whipping cream which give the cake a special homeade taste!"

MY REVIEW
Angelique177
Reviewed Jun. 15, 2010 Edited Jan. 31, 2014

"This cake has quickly become a family favorite. My husband sometimes complains that some cakes are too dry. Because of the jello, this cake always comes out moist. It is easy to make and uses ingredients I usually always have on hand. I have substituted various kinds of jello and fruit filling. I have had great success with raspberry and orange."

MY REVIEW
lakemaas
Reviewed May. 14, 2010

"I made this cake for a fundraiser to benefit our local Humane Society and received great reviews. Its fresh, light and refreshing."

MY REVIEW
eversbeaver
Reviewed Nov. 30, 2009

"Made this for my sister's birthday. Very good will make again. I did buy 2 of the smaller whipped topping "extra creamy". Glad I did, didn't quite use the entire second one, but my cake needed it."

MY REVIEW
mcgee64
Reviewed Oct. 14, 2009

"This cake was great! I can't wait to make it again."

MY REVIEW
thu7de
Reviewed Mar. 31, 2008

"I just made this over the weekend. My family loved it. I should have been more attentive to the time however, I did not take into considerations the total 3 hours chilling. It gives a very pretty presentation."

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Wine Pairings

Sweet White Wine

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