The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking. I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home. Cooking is about more than just food it’s about sharing stories and making memories.
Today I want to share one of my favorite desserts when strawberries are sweet and shining in the market: Strawberry Poke Cake with Fresh Strawberries. This cake feels soft, juicy, and full of sunshine. Every time I make Strawberry Poke Cake with Fresh Strawberries, I think of spring afternoons in Crete when we slice fresh fruit and sit outside with coffee.
I love how this Strawberry Poke Cake with Fresh Strawberries looks simple but surprises everyone with its flavor. The fresh strawberries sink into the cake, the sweet glaze fills every little hole, and the cream on top makes it feel like a celebration. I make this Strawberry Poke Cake with Fresh Strawberries for birthdays, for Sunday family lunches, and sometimes just because I find beautiful strawberries and cannot resist.
When I bring this cake to the table, I see smiles before anyone even tastes it. That is the magic of strawberries and soft cake together.
Why I Love Making This Recipe
I love this Strawberry Poke Cake with Fresh Strawberries because it feels joyful. It does not require complicated techniques. I do not need fancy tools. I just need fresh strawberries, a simple cake base, and a little patience while it chills.
I also love how forgiving this cake is. If I poke too many holes, it still turns out delicious. If my strawberries are extra juicy, the flavor becomes even better. This cake welcomes imperfection, and that makes it perfect for home cooks like us.
When my nieces visit, I let them help poke the holes in the cake. They press the wooden spoon handle into the soft sponge and laugh when the cake looks full of little tunnels. I tell them, “These holes hold the sweetness.” And they do. The strawberry mixture seeps into every bite.
Most of all, I love that Strawberry Poke Cake with Fresh Strawberries tastes fresh, not heavy. It feels light after a meal. It tastes like spring and summer. It reminds me that simple ingredients can create something beautiful.
Ingredients & Little Kitchen Secrets
Let me tell you exactly what I use and why.
For the cake base, I often choose a simple vanilla cake. You can make it from scratch or use a good-quality cake mix if you are short on time. I do both, depending on my day. Life gets busy, and I do not judge myself for shortcuts.
For the strawberry filling, I use:
- Fresh strawberries, very ripe and sweet
- A little sugar
- Strawberry gelatin for color and flavor
- Hot water to dissolve everything
My secret? I always mash some of the strawberries and leave some chopped. The mashed strawberries create a juicy syrup, and the chopped ones give texture inside the cake.
For the topping, I use:
- Whipped cream or whipped topping
- Extra fresh strawberries for decoration
If I feel a little fancy, I add a spoon of powdered sugar and a splash of vanilla to my homemade whipped cream. It makes the top taste soft and dreamy.
Another small secret: I let the cake cool completely before I poke it. If I rush and poke it while it is warm, the cake can break too much. I want neat holes that hold the strawberry mixture beautifully.
How I Make It, Step by Step
First, I preheat my oven and prepare my baking pan. I like using a 9×13-inch pan because it feeds many people and slices nicely.
I prepare my vanilla cake batter according to the recipe or box instructions. I pour the batter into the pan and smooth the top with a spatula. Then I bake it until golden and a toothpick inserted in the center comes out clean.
Once baked, I place the cake on the counter and let it cool completely. This part requires patience. I usually clean my kitchen or prepare the strawberries while I wait.
When the cake cools, I take the handle of a wooden spoon and gently poke holes all over the cake. I space them about 2 to 3 centimeters apart. I press down carefully but firmly, making sure I do not tear the cake too much. I cover the whole surface with holes.
Next, I prepare the strawberry mixture. I dissolve the strawberry gelatin in hot water, stirring until fully melted. Then I add the mashed strawberries and some of the chopped ones. I mix everything well.
While the mixture is still liquid, I slowly pour it over the cake. I focus on filling the holes so the liquid seeps down inside. I watch as the cake drinks the strawberry mixture. This moment always makes me smile.
After pouring everything, I place the cake in the refrigerator for at least 2 to 3 hours. I want it fully chilled so the gelatin sets and the flavors blend together.
Once the cake sets, I spread whipped cream evenly over the top. I use a spatula to create soft swirls. Then I decorate with fresh strawberry slices. Sometimes I arrange them neatly; other times I scatter them casually for a rustic look.
Then I return the cake to the refrigerator until serving time. Cold Strawberry Poke Cake with Fresh Strawberries tastes the best.
How I Serve It at Home
When I serve this cake, I slice it into generous squares. I make sure each piece has visible strawberry streaks inside. I love that beautiful pink color running through the soft cake.
I usually serve it after Sunday lunch with iced coffee or Greek coffee. On hot days, I pair it with lemonade. For birthdays, I add a few candles on top, right between the strawberries.
If I host friends, I sometimes add a few mint leaves for freshness. The green next to the red strawberries looks so pretty.
This Strawberry Poke Cake with Fresh Strawberries feels casual but special. I do not need fine plates or decorations. The cake speaks for itself.
Storage, Reheating & Make-Ahead Tips
I always store this cake in the refrigerator because of the whipped cream and fresh strawberries. I cover the pan tightly with plastic wrap or keep slices in an airtight container.
The cake stays fresh for up to 3 days. After that, the strawberries on top can become too soft.
I do not reheat this cake. I serve it cold straight from the refrigerator. That chill makes it refreshing.
If I want to prepare it ahead of time, I bake and poke the cake one day before serving. I add the whipped cream and fresh strawberry decoration the next day so it looks fresh and beautiful.
You can also freeze the cake without the whipped topping. I wrap it tightly and freeze it for up to one month. When I need it, I thaw it in the refrigerator overnight and then add fresh cream and strawberries.
100-Word Short Version
I bake a soft vanilla cake in a 9×13-inch pan and let it cool completely. I poke holes all over the cake using a wooden spoon handle. I dissolve strawberry gelatin in hot water and mix it with mashed and chopped fresh strawberries. I pour the mixture over the cake, filling the holes. I refrigerate the cake for at least 2 to 3 hours until set. I spread whipped cream on top and decorate with fresh strawberry slices. I serve it chilled. This Strawberry Poke Cake with Fresh Strawberries tastes light, sweet, and perfect for gatherings.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 3 hours
Total Time: About 3 hours 50 minutes
🛒 Ingredients
For the cake:
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
2 teaspoons vanilla extract
2 teaspoons baking powder
½ teaspoon salt
For the strawberry filling:
1 package (85 g) strawberry gelatin
1 cup boiling water
2 cups fresh strawberries, finely chopped
1 tablespoon granulated sugar
For the topping:
2 cups heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1 ½ cups fresh strawberries, sliced
👩🍳 Instructions
- I preheat the oven to 180°C (350°F) and grease a 9×13-inch baking pan.
- I cream the butter and sugar together until light and fluffy.
- I add the eggs one at a time, mixing well after each addition.
- I stir in the vanilla extract.
- I mix the flour, baking powder, and salt in a separate bowl.
- I add the dry ingredients to the wet mixture, alternating with milk, and mix until smooth.
- I pour the batter into the prepared pan and bake for about 30 minutes, until a toothpick comes out clean.
- I let the cake cool completely.
- I poke holes all over the cake using the handle of a wooden spoon.
- I dissolve the strawberry gelatin in boiling water.
- I mix in chopped strawberries and sugar.
- I slowly pour the strawberry mixture over the cake, filling the holes.
- I refrigerate the cake for at least 3 hours.
- I whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- I spread the whipped cream over the chilled cake.
- I decorate with sliced fresh strawberries and keep refrigerated until serving.
📝 Notes
I always use ripe, sweet strawberries for the best flavor.
I can use store-bought cake mix if I want to save time.
I chill the cake long enough so the gelatin fully sets.
I add the whipped cream the same day I serve the cake for freshness.
🍽️ Nutrition (approximate per slice)
Calories: 320 kcal
Carbohydrates: 42 g
Protein: 4 g
Fat: 15 g
Saturated Fat: 9 g
Sugar: 28 g
Fiber: 1 g
Cholesterol: 85 mg
Sodium: 180 mg
Strawberry Poke Cake with Fresh Strawberries
- Total Time: 3 hours 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Strawberry Poke Cake with Fresh Strawberries tastes soft, juicy, and perfectly sweet. I bake a simple vanilla sheet cake, poke it full of little holes, then pour a strawberry gel-and-berry mixture over the top so every bite turns tender and flavorful. I finish it with fluffy vanilla whipped cream and a generous layer of fresh strawberries. It’s an easy make-ahead dessert for birthdays, spring parties, summer gatherings, and any day you want something bright, comforting, and beautiful.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 (3 oz / 85 g) package strawberry gelatin
- 1 cup boiling water
- 2 cups fresh strawberries, finely chopped (for filling)
- 1 tablespoon granulated sugar (for strawberries)
- 2 cups heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- 1 1/2 cups fresh strawberries, sliced (for topping)
Instructions
- Preheat the oven to 350°F (180°C). Grease and line a 9×13-inch baking pan.
- Cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add the dry ingredients to the wet mixture in 2–3 additions, alternating with the milk, and mix just until smooth.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 28–33 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake completely in the pan.
- Using the handle of a wooden spoon, poke holes all over the cake, spacing them about 1 inch (2–3 cm) apart.
- In a bowl, dissolve the strawberry gelatin in the boiling water, stirring until fully dissolved.
- Stir in the chopped strawberries and the 1 tablespoon sugar. Let the mixture sit 2 minutes so the berries begin to release juice.
- Slowly pour the strawberry mixture evenly over the cake, aiming to fill the holes. Gently tap the pan to help it soak in.
- Refrigerate the cake for at least 3 hours (or overnight) until chilled and set.
- Whip the cold heavy cream, powdered sugar, and vanilla to soft-medium peaks.
- Spread the whipped cream evenly over the chilled cake.
- Top with sliced fresh strawberries. Keep refrigerated until serving and slice into squares.
Notes
I always let the cake cool fully before poking so it stays tender and doesn’t crumble. I use ripe, fragrant strawberries for the best flavor. If your berries taste tart, add an extra teaspoon or two of sugar to the chopped berries. For a shortcut, you can bake a vanilla or white cake mix in a 9×13-inch pan, then continue with the poking and filling steps. Make-ahead tip: I prepare the cake and strawberry soak the day before, then whip and spread the cream and add the fresh strawberry topping the day I serve it. Storage: Cover and refrigerate up to 3 days (the strawberries soften after day 2). I don’t reheat this cake—serve it cold for the best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg
Conclusion
Every time I make Strawberry Poke Cake with Fresh Strawberries, I feel like I bring a little sunshine into my kitchen. I remember my grandmother teaching me that desserts do not need to be complicated to feel special. They just need care, fresh ingredients, and someone to share them with.
I hope you try this recipe in your own kitchen. I hope your family gathers around the table, takes that first sweet bite, and smiles. And I hope this Strawberry Poke Cake with Fresh Strawberries becomes one of your favorite desserts, just like it is in my home here in Crete.
Food connects us. Even a simple strawberry cake can hold love inside every slice.
