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 something bright, joyful, and full of sweetness: my Strawberry Poke Sheet Cake from Scratch. Every time I make this strawberry poke sheet cake from scratch, I feel like I bring summer into my kitchen, even if winter wind blows outside.
I remember the first time I made a strawberry poke sheet cake from scratch for my nieces. They ran around my table, waiting for the pink strawberry topping to soak into the cake. I poked the warm sponge with a wooden spoon handle, and they laughed at the tiny holes. “Why are you hurting the cake?” they asked me. I told them, “I don’t hurt it, my loves. I help it drink.”
That is exactly what makes this strawberry poke sheet cake from scratch so special. The cake drinks the fresh strawberry syrup, and every bite turns soft, juicy, and full of flavor. I don’t use a box mix. I don’t rush the process. I bake everything from scratch, with simple ingredients and full attention.
When I bring this strawberry poke sheet cake from scratch to the table, I don’t just serve dessert. I serve comfort, color, and happiness.
Why I Love Making This Recipe
I love this strawberry poke sheet cake from scratch because it feels generous. One big sheet cake feeds many people. I don’t need fancy layers or complicated decorations. I bake it in one pan, slice it into squares, and watch everyone smile.
I also love how this cake balances sweetness and freshness. The vanilla sponge tastes soft and buttery. The homemade strawberry syrup tastes bright and slightly tangy. The whipped topping feels light and creamy. Together, they create harmony.
This cake also forgives mistakes. If I overmix a little, it still turns soft. If I poke more holes than planned, it absorbs more strawberry goodness. If my whipped cream looks rustic instead of perfect, I call it homemade beauty.
Most of all, I love how women gather around this cake. We drink coffee, we talk about our children, our dreams, our tired days. We cut another slice and continue sharing. This strawberry poke sheet cake from scratch becomes part of those conversations.
Ingredients & Little Kitchen Secrets
Let me walk you through everything I use and share a few secrets from my Cretan kitchen.
For the Vanilla Sheet Cake:
- 2 ½ cups (315 g) all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (225 g) unsalted butter, softened
- 1 ¾ cups (350 g) granulated sugar
- 4 large eggs
- 1 tablespoon pure vanilla extract
- 1 cup (240 ml) whole milk
My secret: I always bring my butter, eggs, and milk to room temperature. I leave them on my counter for about 30 minutes. Soft ingredients blend better and create a smoother batter.
For the Strawberry Filling:
- 3 cups (450 g) fresh strawberries, chopped
- ½ cup (100 g) granulated sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 3 tablespoons water
My secret: I always taste my strawberries before I cook them. If they taste very sweet, I reduce the sugar slightly. If they taste a little sour, I keep the full amount. I let the fruit guide me.
For the Topping:
- 2 cups (480 ml) cold heavy cream
- ¼ cup (30 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 cup (150 g) fresh strawberries, sliced
My secret: I chill my mixing bowl and beaters in the fridge for 15 minutes before whipping the cream. Cold tools help the cream whip faster and hold its shape beautifully.
How I Make It, Step by Step
I enjoy every step of this strawberry poke sheet cake from scratch. I never rush.
1. I prepare the oven and pan.
I preheat my oven to 180°C (350°F). I grease a 9×13-inch sheet pan and line it with parchment paper for easy lifting.
2. I mix the dry ingredients.
In a bowl, I whisk flour, baking powder, and salt. I set it aside.
3. I cream butter and sugar.
In a large bowl, I beat the softened butter and sugar together until the mixture looks pale and fluffy. I beat for about 3–4 minutes. This step gives the cake lightness.
4. I add eggs and vanilla.
I add the eggs one at a time, beating well after each addition. Then I mix in the vanilla extract.
5. I combine wet and dry ingredients.
I add the flour mixture in three parts, alternating with milk. I start and end with flour. I mix gently. I stop as soon as everything combines. I never overmix.
6. I bake the cake.
I pour the batter into the prepared pan and smooth the top. I bake for 30–35 minutes until a toothpick comes out clean. I let the cake cool for about 10 minutes.
7. I prepare the strawberry filling.
While the cake cools slightly, I cook chopped strawberries, sugar, and lemon juice in a saucepan over medium heat. The fruit releases juice and softens. I mix cornstarch with water, then stir it into the strawberries. I cook until the mixture thickens. I remove it from heat.
8. I poke the cake.
While the cake still feels warm, I use the handle of a wooden spoon to poke holes all over the surface. I space them about 2–3 cm apart. I don’t worry about perfection.
9. I pour the strawberry syrup.
I spoon the warm strawberry mixture over the cake. I gently spread it so the syrup flows into the holes. I let the cake cool completely, then I place it in the fridge for at least 2 hours. This resting time makes magic happen.
10. I whip the cream.
I beat cold heavy cream with powdered sugar and vanilla until soft peaks form. I spread it generously over the chilled cake.
11. I decorate.
I scatter fresh strawberry slices on top. Sometimes I add a little lemon zest for brightness.
How I Serve It at Home
I slice this strawberry poke sheet cake from scratch into generous squares. I serve it cold. The chilled texture feels refreshing and creamy.
When friends visit in the afternoon, I place the cake in the center of my wooden table. I serve it with Greek coffee or iced coffee in summer. For children, I offer cold milk.
For birthdays, I add a few candles. For Sunday lunch, I bring it out after a simple meal of roasted chicken or vegetables. This cake fits every moment.
Sometimes I drizzle a little extra strawberry syrup on each slice just before serving. I love how the red color contrasts with the white cream.
Storage, Reheating & Make-Ahead Tips
I store this strawberry poke sheet cake from scratch in the refrigerator. I cover the pan tightly with plastic wrap or place slices in an airtight container. It stays fresh for up to 4 days.
I never reheat this cake. I serve it cold. The chilled texture makes it special.
If I want to prepare it ahead, I bake the cake and add the strawberry filling one day before serving. I wait to add whipped cream until the day I serve it. This method keeps the topping fresh and fluffy.
If I need extra convenience, I prepare the strawberry filling up to 2 days in advance and store it in the fridge. I gently warm it before pouring over the cake.
100-Word Short Version
I bake a soft vanilla sheet cake from scratch, poke holes in it while warm, and pour homemade strawberry syrup over the top so the cake absorbs all the sweet flavor. After chilling, I spread fresh whipped cream and decorate with sliced strawberries. This strawberry poke sheet cake from scratch tastes light, fruity, and perfectly balanced. I serve it cold for birthdays, family gatherings, or cozy afternoons with coffee. It stays fresh in the fridge for several days and tastes even better the next day. This simple homemade dessert brings color, joy, and sweetness to every table.
Recipe Card Section
⏱️ Time
Prep Time: 25 minutes
Cook Time: 35 minutes
Chill Time: 2 hours
Total Time: About 3 hours
🛒 Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
For the Strawberry Filling:
3 cups fresh strawberries, chopped
½ cup granulated sugar
1 tablespoon lemon juice
2 tablespoons cornstarch
3 tablespoons water
For the Topping:
2 cups heavy cream
¼ cup powdered sugar
1 teaspoon vanilla extract
1 cup fresh strawberries, sliced
👩🍳 Instructions
- Preheat oven to 180°C (350°F) and prepare a 9×13-inch pan.
- Whisk flour, baking powder, and salt.
- Beat butter and sugar until fluffy.
- Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and milk.
- Bake for 30–35 minutes.
- Cook strawberries, sugar, and lemon juice; thicken with cornstarch mixture.
- Poke holes in warm cake.
- Pour strawberry mixture over cake and chill 2 hours.
- Whip cream with powdered sugar and vanilla.
- Spread cream over cake and top with fresh strawberries.
📝 Notes
Use ripe strawberries for best flavor.
Chill bowl before whipping cream.
Add lemon zest for extra brightness.
Prepare cake one day ahead for deeper flavor.
🍽️ Nutrition (per serving, approximate)
Calories: 420
Carbohydrates: 52g
Protein: 5g
Fat: 22g
Sugar: 35g
Fiber: 2g
Strawberry Poke Sheet Cake from Scratch
- Total Time: 3 hours (includes chilling)
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
This Strawberry Poke Sheet Cake from Scratch is the kind of dessert I make when I want a table full of smiles. I bake a soft vanilla sheet cake, poke it while it’s still warm, then pour over a bright homemade strawberry syrup so every bite turns juicy and tender. I finish it with fluffy whipped cream and fresh strawberries on top. It’s simple, make-ahead friendly, and perfect for birthdays, potlucks, and sunny weekends—no box mix needed.
Ingredients
- 2 1/2 cups (315 g) all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon fine salt
- 1 cup (225 g) unsalted butter, softened
- 1 3/4 cups (350 g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon pure vanilla extract
- 1 cup (240 ml) whole milk, room temperature
- 3 cups (450 g) fresh strawberries, hulled and chopped
- 1/2 cup (100 g) granulated sugar (for strawberry syrup)
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 3 tablespoons water
- 2 cups (480 ml) cold heavy whipping cream
- 1/4 cup (30 g) powdered sugar
- 1 teaspoon vanilla extract (for whipped cream)
- 1 cup (150 g) fresh strawberries, sliced (for topping)
Instructions
- Preheat the oven to 350°F (180°C). Grease and line a 9×13-inch baking pan with parchment for easy lifting.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and sugar until pale and fluffy, about 3–4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- Add the dry ingredients in 3 additions, alternating with the milk (start and end with the flour). Mix just until combined—don’t overmix.
- Spread the batter evenly in the pan. Bake 30–35 minutes, until a toothpick inserted in the center comes out clean.
- While the cake bakes (or cools slightly), make the strawberry syrup: in a saucepan over medium heat, cook chopped strawberries with 1/2 cup sugar and lemon juice until the berries soften and release juices, about 5–7 minutes.
- Stir cornstarch and water together in a small bowl until smooth, then pour into the strawberries. Cook 1–2 minutes, stirring, until thick and glossy. Remove from heat.
- Let the baked cake cool for 10 minutes. Use the handle of a wooden spoon (or a thick straw) to poke holes all over the surface, spacing them about 1 inch (2–3 cm) apart.
- Spoon the warm strawberry syrup over the cake and gently spread it so it flows into the holes. Cool completely, then refrigerate at least 2 hours (or overnight) so the cake can soak up the strawberry goodness.
- Before serving, whip the cold cream with powdered sugar and vanilla to soft peaks. Spread evenly over the chilled cake.
- Top with sliced fresh strawberries. Slice into squares and serve cold.
Notes
Use ripe, fragrant strawberries for the sweetest flavor. If your berries taste very sweet, reduce the strawberry-syrup sugar to 1/3 cup. If you only have frozen strawberries, thaw and drain them first (save a little juice to replace part of the water). Chill the cake at least 2 hours—overnight tastes even better. For a sturdier topping, whip to medium peaks, but stop before it looks grainy. Store covered in the fridge for up to 4 days. For best texture, add the whipped cream and fresh strawberry topping the day you serve it (you can bake and soak the cake a day ahead).
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 35g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Conclusion
Every time I make this strawberry poke sheet cake from scratch, I feel proud of its simplicity. I don’t need complicated layers or decorations. I trust good ingredients and a loving process.
When I watch someone take the first bite, I see surprise in their eyes. They expect a simple cake. They taste juicy strawberries soaked into soft vanilla sponge. They taste freshness and creaminess together.
That moment reminds me why I cook. I cook to create connection. I cook to give comfort. I cook to bring women, families, and friends around one table.
If you bake this strawberry poke sheet cake from scratch, think of me in Crete, flour on my hands, smiling in my messy kitchen. Let your cake drink deeply. Let your home fill with sweetness. And let your table hold laughter.
Because cooking never means just food. Cooking means love.
