Strawberry Shortcake Poke Sheet Cake (the sweet, pink, cloud-soft one I make when I want everyone to smile)

Name: Strawberry Shortcake Poke Sheet Cake
Prep time: 20 min
Cook time: 30 min
Total time: 2 h 50 min
Cuisine: American
Ingredients: 1 box (15.25 oz / 432 g) vanilla or white cake mix; 3 large eggs; 1/2 cup (120 ml) vegetable oil; 1 cup (240 ml) whole milk (or 2%); 1 box (3 oz / 85 g) strawberry gelatin; 1 cup (240 ml) boiling water; 1/2 cup (120 ml) cold water; 1 cup (240 ml) strawberry puree (sweetened or lightly sweetened); 2 cups (480 ml) cold heavy whipping cream; 1/4 cup (30 g) powdered sugar; 1 teaspoon vanilla extract; 2 cups (300–350 g) fresh strawberries, sliced

Fati Bendahi 2 hours ago

0 0 7 minutes read

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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.

Now, I know this isn’t a “traditional Greek” dessert, but let me tell you something I learned from my grandmother: love travels. It travels with people, with recipes, with little ideas we borrow and make our own. The first time I made Strawberry Shortcake Poke Sheet Cake, I didn’t plan it like some grand dessert moment. I had a tray of strawberries that smelled like summer, a busy week behind me, and that familiar feeling that I wanted to do something sweet for the women in my life—my neighbor who always checks on me, my cousin who shows up with her big laugh, and the friends who come to the kitchen just to talk.

I wanted something easy, something soft, something that would feel like a hug. And that’s exactly what Strawberry Shortcake Poke Sheet Cake gives me every single time. I bake a simple vanilla sheet cake, poke it all over (yes, the poking is strangely satisfying), pour in a strawberry soak that slips into every little hole, and then I cover it with whipped cream like a fluffy blanket. I top it with fresh strawberries, and suddenly it looks like a celebration even if it’s just a regular day.

When you serve Strawberry Shortcake Poke Sheet Cake, people don’t just taste cake. They taste a memory waiting to happen. They taste summer, birthdays, Sundays, and the kind of sweetness that makes you pause and close your eyes for a second. If you need a dessert for a gathering, if you want something that feeds a crowd without stress, or if you simply want to make your kitchen smell like vanilla and happiness, Strawberry Shortcake Poke Sheet Cake will become your friend.

Why I Love Making This Recipe

I love this cake because it works with real life.

I love it because I don’t need perfect layers or fancy piping skills. I love it because it stays moist for days (hello, best leftovers). I love it because I can make it ahead, tuck it in the fridge, and focus on the people instead of rushing around the kitchen like I’m in a race.

And honestly? I love how it looks when I cut that first slice. You see the pale vanilla crumb with pink strawberry streaks hiding inside. You see whipped cream and juicy strawberries on top. It feels generous. It feels like I did something special—even though I kept it simple.

This cake also gives me room to be creative. Some days I add a little lemon zest to the batter. Some days I fold chopped strawberries between the soak and the whipped cream. Sometimes I make it extra “shortcake-style” by adding crushed vanilla cookies on top for that buttery crunch. This recipe doesn’t punish you for being human. It welcomes you.

Ingredients & Little Kitchen Secrets

What I use

Vanilla or white cake mix (or homemade vanilla sheet cake if you want)
Eggs, oil, milk (for richness and softness)
Strawberry gelatin (for color, set, and that classic “poke cake” magic)
Boiling water + cold water (to dissolve and cool the gelatin)
Strawberry puree (this is the secret that makes it taste like real strawberries, not just candy)
Heavy whipping cream (for the cloud topping)
Powdered sugar + vanilla (to sweeten and perfume the cream)
Fresh strawberries (because this is strawberry shortcake energy, always)

My little kitchen secrets (the ones I’d whisper to you while we wash dishes)

I poke deeper than I think I should. I use the handle of a wooden spoon and make holes close together, so every bite gets strawberry soak.
I chill the cake before topping. Cold cake holds whipped cream better and slices cleaner.
I whip the cream cold. Cold bowl, cold cream, quick whip this keeps it stable and fluffy.
I slice strawberries right before serving. This keeps them bright and juicy instead of watery.
I add real strawberry puree. Even a half cup makes a big difference in taste.

How I Make It, Step by Step

1) I bake the cake

I heat my oven to 350°F (175°C). I grease a 9×13-inch pan (I grease the corners well because corners deserve love too).

I mix the cake batter until it looks smooth and creamy. I don’t overmix. I pour it into the pan and bake it until the top looks golden and a toothpick comes out clean.

Then I let it cool for about 10–15 minutes. I want it warm, not hot, when I poke.

2) I poke the cake (the fun part)

I grab a wooden spoon and use the handle to poke holes all over the cake. I poke straight down, then lift, then poke again. I aim for a neat pattern, but I never stress about it. The cake still tastes perfect even if my holes look like they danced around.

3) I make the strawberry soak

I dissolve strawberry gelatin in boiling water until it looks clear. Then I stir in cold water and strawberry puree. I mix until it looks like a bright strawberry potion—exactly what I want.

4) I pour and chill

I pour the strawberry mixture slowly over the cake. I move across the surface so it soaks evenly. I pause when I see a puddle, then I keep going. The cake drinks it up like it’s been waiting for it.

Then I refrigerate for at least 2 hours. If I can, I leave it for 4 hours or overnight. This step transforms everything.

5) I whip the topping

I whip heavy cream with powdered sugar and vanilla until it holds stiff peaks. I stop right when it looks stable and fluffy. I don’t whip until it turns grainy.

6) I decorate

I spread the whipped cream over the chilled cake like I’m tucking it in. Then I top with sliced strawberries. Sometimes I arrange them neatly. Sometimes I scatter them like a strawberry garden. Both ways feel beautiful.

7) I slice and serve

I wipe my knife between slices for clean edges. I serve big squares because this cake is meant to be generous.

How I Serve It at Home

I serve this cake cold, straight from the fridge. I bring it out and let it sit for just 5 minutes, so the whipped cream softens slightly.

When I serve it for friends, I put the pan right on the table with a big spoon and say, “Take what you want.” Women always laugh when they take a second piece like they’re getting away with something. I love that.

I pair it with:

iced coffee or cold milk
hot tea with a little honey
a bowl of extra strawberries on the side
sometimes a drizzle of strawberry syrup if I feel playful

Storage, Reheating & Make-Ahead Tips

Storage: I cover the pan tightly and keep it in the refrigerator for up to 3 days.
Make-ahead: I bake and soak the cake the day before, then whip and top it the next day. This keeps the strawberries fresh and pretty.
Reheating: I never reheat it. I serve it chilled.
Freezing: I don’t love freezing whipped-cream-topped cake. If you want to freeze, freeze the plain baked cake (wrapped well), then thaw, poke, soak, and top fresh.

100-Word Short Version

I bake a soft vanilla sheet cake, then poke holes all over it while it’s still warm. I dissolve strawberry gelatin in boiling water, stir in cold water and strawberry puree, and pour it slowly over the cake so it soaks into every hole. I chill the cake until the strawberry layer sets. Then I whip cold heavy cream with powdered sugar and vanilla until fluffy and spread it over the chilled cake. I finish with fresh sliced strawberries. I serve it cold for the best texture, clean slices, and bright strawberry flavor.

Recipe Card Section

⏱️ Time
Prep Time: 20 minutes
Cook Time: 28–32 minutes
Chill Time: 2 hours (or overnight)
Total Time: about 2 hours 50 minutes

🛒 Ingredients (with quantity)

1 box (15.25 oz / 432 g) vanilla or white cake mix
3 large eggs
1/2 cup (120 ml) vegetable oil
1 cup (240 ml) whole milk (or 2%)
1 box (3 oz / 85 g) strawberry gelatin
1 cup (240 ml) boiling water
1/2 cup (120 ml) cold water
1 cup (240 ml) strawberry puree (sweetened or lightly sweetened)
2 cups (480 ml) cold heavy whipping cream
1/4 cup (30 g) powdered sugar
1 teaspoon vanilla extract
2 cups (about 300–350 g) fresh strawberries, sliced

👩‍🍳 Instructions (numbered)

I preheat the oven to 350°F (175°C) and grease a 9×13-inch pan.
I mix cake mix, eggs, oil, and milk until smooth.
I bake for 28–32 minutes, until a toothpick comes out clean.
I cool the cake 10–15 minutes, then I poke holes all over with a wooden spoon handle.
I dissolve the strawberry gelatin in boiling water, then stir in cold water and strawberry puree.
I pour the strawberry mixture slowly over the cake, letting it soak into the holes.
I chill the cake at least 2 hours (longer for best results).
I whip the heavy cream with powdered sugar and vanilla to stiff peaks.
I spread whipped cream over the chilled cake.
I top with fresh sliced strawberries and serve cold.

📝 Notes

I poke lots of holes close together so the strawberry soak reaches every bite.
I chill the cake longer when I want cleaner slices (overnight works beautifully).
I add lemon zest to the batter when I want a brighter “shortcake” feeling.
I keep strawberries fresh by slicing them right before serving.

🍽️ Nutrition (approximate, per slice if you cut 12 slices)
Calories: ~320
Carbohydrates: ~36g
Sugar: ~28g
Fat: ~18g
Protein: ~4g
Sodium: ~280mg
Cholesterol: ~85mg

Conclusion

When I make this cake, I don’t just make dessert. I make a moment. I make something soft and sweet that gives people permission to relax, to laugh, to take one more bite, to feel cared for.

If you ever feel tired, overwhelmed, or simply in need of a little sweetness that doesn’t demand perfection, please make my Strawberry Shortcake Poke Sheet Cake. Keep it cold, top it with fresh strawberries, and share it with someone you love especially the women who hold your world together in quiet ways.

And if you make it, I hope your kitchen gets a little messy too. That’s where the fun is.

Fati Bendahi 2 hours ago

0 0 7 minutes read

Strawberry Shortcake Poke Sheet Cake (the sweet, pink, cloud-soft one I make when I want everyone to smile)

The Story & Intro

Why I Love Making This Recipe