Strawberry Poke Cake Recipe
Strawberry Poke Cake Recipe photo by Taste of Home
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Strawberry Poke Cake Recipe

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


  • 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

Nutritional Facts

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


  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.
Editor's Note: This cake was tested with Pillsbury white cake mix.
Originally published as Strawberry Poke Cake in Taste of Home April/May 2002, p27

Sweet White Wine

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

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missteddybear User ID: 8940173 263684
Reviewed Mar. 20, 2017

"kdorfman, just get a cake mix, bake it according to directions, then make up strawberry jello, and pour over poked cake(after it's cooled down) and refrigerate."

Kdorfman User ID: 7269420 261256
Reviewed Feb. 13, 2017

"not my favorite. too much work involved."

dig1 User ID: 6907234 260932
Reviewed Feb. 7, 2017

"I love this recipe."

cindiak User ID: 221828 249226
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."

Bristoltn63 User ID: 8825408 246940
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"

DavidG615 User ID: 8210981 246835
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!!!"

maebaby User ID: 2195390 246387
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!"

Mdickins User ID: 8819077 246137
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!"

papa2evan User ID: 6413638 235712
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."

millsmagaw User ID: 8417887 228852
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."

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