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

Scale

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)

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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