Name: Strawberry Shortcake Poke Cake
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Cuisine: American
Ingredients: 1 box white or yellow cake mix; Ingredients as called for on cake mix box (typically eggs, oil, and water); 1 package (3 oz) strawberry-flavored gelatin mix; 1 cup boiling water; 1 cup fresh strawberries, chopped; 1 container (8 oz) sweetened whipped topping

A delightful and moist cake bursting with fresh strawberries and velvety whipped topping—this strawberry shortcake poke cake is an easy, fun twist on a classic dessert perfect for any occasion.

Strawberry Shortcake Poke Cake

Why You’ll Love This Recipe

I adore how this poke cake transforms ordinary box mix into something extraordinary. Each forkful has juicy strawberry flavor soaking through every layer, and the creamy topping ties it all together beautifully. It’s a breeze to make, yet always impresses guests.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

white or yellow cake mix
eggs, oil, and water (for the cake mix)
strawberry-flavored gelatin mix
boiling water
fresh strawberries, chopped
sweetened whipped topping

directions

Preheat the oven and prepare the cake mix according to package instructions.
Pour batter into a 9×13-inch baking pan and bake until golden and springy to touch.
While still warm, poke holes evenly across the cake using the handle of a wooden spoon.
Dissolve the strawberry gelatin in boiling water, then pour it slowly over the poked cake to soak in.
Allow the cake to cool completely, then spread whipped topping over the surface.
Scatter chopped fresh strawberries on top just before serving for a fresh, colorful finish.

Servings and timing

This recipe yields 12–15 servings.

Prep time: approximately 15 minutes
Bake time: around 25–30 minutes
Cooling and assembly: about 30 minutes
In total, anticipate 1 hour to 1 hour 15 minutes, including cooling, before the cake is ready to serve.

Variations

I sometimes stir a bit of vanilla extract into the whipped topping for extra richness.
Swapping fresh strawberries for raspberries or a mixed berry medley gives a lovely twist.
For a golden crunch, I sprinkle crushed shortbread cookies or graham crackers on top.
I can make a lighter version by using sugar-free gelatin and low-fat whipped topping.

storage/reheating

I store leftover poke cake under airtight wrap in the refrigerator—it keeps beautifully for 3–4 days. If I make it ahead, I assemble it and refrigerate it until serving. This cake isn’t suitable for reheating; I serve it chilled so the gelatin stays intact and refreshing.

FAQs

1. How do I prevent the cake from getting soggy?

I make sure not to over-poke the cake—just enough holes for the gelatin to seep in without pooling. Also, refrigerating uncovered for 10–15 minutes before covering helps retain a pleasant texture.

2. Can I use homemade cake instead of boxed mix?

Absolutely—I use my go-to scratch vanilla cake batter all the time, and it works wonderfully. Just bake in the same size pan and follow the same poking and gelatin steps.

3. What’s the best way to choose strawberries?

I pick strawberries that are bright red, firm, and fragrant. I slice them just before assembling to prevent any sogginess or flavor loss.

4. Can I freeze the poke cake?

Yes, I freeze it after assembly. I wrap it tightly in plastic wrap and store it in a freezer-safe container for up to 2 months. I thaw it in the fridge overnight before serving.

5. Is this cake good for parties and potlucks?

Definitely—I bring this cold, ready-to-serve cake to gatherings and it’s always a hit. It travels well, and I bring extra strawberries for a final fresh topping.

Conclusion

This Strawberry Shortcake Poke Cake is my go-to dessert when I want something effortless yet impressive. The vivid strawberry flavor, moist cake, and creamy topping combine into a crowd-pleaser every time. I love how versatile it is with my own tweaks—fresh berries, crunchy toppings, or lighter ingredients make it suit any occasion. Give it a try, and I’m confident it’ll become a favorite in your desserts repertoire.