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

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 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.


  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

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.

Sweet White Wine

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

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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."

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."

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."

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."

Reviewed Mar. 23, 2014

"5 star"

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