Strawberry Poke Cake

Name: Strawberry Poke Cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 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

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 strawberry poke cake that's made from a convenient boxed mix. —Mary Jo Griggs, West Bend, Wisconsin

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, combine 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 in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
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.
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.

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

This recipe was tested with Pillsbury white cake mix.

When making this recipe, be sure to gently fold in the whipped topping just until it’s blended. The topping will deflate if it’s overhandled.

These are our best 10 cakes, according to our readers.

Nutrition Facts

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

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

Reviews

My Review

Click stars to rate

Average Rating:

Carla

Apr 1, 2018

Light and refreshing cake to serve.!!#@*!!!.....I'd rate this cake one of the bests......and I've cooked and baked for several years.
missteddybear

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

Feb 13, 2017

not my favorite. too much work involved.
dig1

Feb 7, 2017

I love this recipe.
cindiak

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

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

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

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

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

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.