Description
This Strawberry Poke Cake with Fresh Strawberries is light, fluffy, and irresistibly moist, packed with real strawberry flavor. I bake a soft vanilla cake, poke holes across the top, and pour in strawberry gelatin so every bite turns juicy and sweet. Then I finish it with homemade whipped cream and a generous layer of fresh strawberries. It is perfect for spring gatherings, summer parties, potlucks, and birthdays, and it always disappears fast.
Ingredients
- 1 box (15.25 oz) vanilla or white cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 package (3 oz) strawberry gelatin
- 1 cup boiling water
- 1/2 cup cold water
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
Instructions
- Preheat oven to 350F (175C) and grease a 9×13-inch baking dish.
- In a large bowl, beat cake mix, eggs, oil, and water until smooth and well combined.
- Pour batter into the prepared dish and bake 28 to 32 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the cake for 15 minutes. Use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
- In a bowl, dissolve strawberry gelatin in 1 cup boiling water, stirring until fully dissolved. Stir in 1/2 cup cold water.
- Slowly pour the gelatin mixture evenly over the cake so it runs into the holes.
- Refrigerate at least 2 hours (or overnight) until the gelatin sets.
- In a chilled bowl, whip heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Spread whipped cream evenly over the chilled cake.
- Top with fresh sliced strawberries. Keep chilled until serving, then slice and enjoy.
Notes
Use ripe, fragrant strawberries for the best flavor. Chill the cake long enough for the gelatin to fully set or the slices will look messy. If you need a shortcut, swap homemade whipped cream for 8 oz whipped topping. Add chopped strawberries between the gelatin and whipped cream for extra fruit. Store leftovers covered in the refrigerator up to 3 days. I do not recommend freezing because the whipped cream and fresh strawberries can weep after thawing.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg