Strawberry Poke Cake Recipe
- 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
- 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.
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
"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."
"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"
"Made so many times. I used it in the restaurant so many times and it's the first thing to go so good!!!"
"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!"
"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!"
"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."
"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."
"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."
"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."
"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!!!"
"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?"
"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."
"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."
"i have made this a few times it was a huge hit very good and easy to make!"
"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."
"This wasn't as hard as I thought it would be and everyone loved it!! Really pretty!!!"
"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!!"
"ExcelentI 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"
"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 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."
"Azcooki can you give me that frosting recipe Sounds deelish"
"Made this for my birthday and it was a hit! I would make it again!"
"Easy and yummy"
"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."
"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 family loves poke cakes. The gelatin makes the cake stay moist and adds a lot of flavor."
"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."
"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."
"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."
" 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!"
"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."
"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."
"The cake was moist and refreshing. Will definitely make again"
"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."
"I made this cake for a fundraiser to benefit our local Humane Society and received great reviews. Its fresh, light and refreshing."
"This cake was great! I can't wait to make it again."
"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."
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.