Delicious Strawberry Poke Cake

This strawberry poke cake brings together all my favorite dessert elements - fluffy cake, fruity filling, creamy custard, and light whipped topping. It's the perfect make-ahead treat that always disappears quickly at gatherings.

I first made this cake for my daughter's birthday when I was short on time, and it became an instant family favorite. The combination of textures and flavors creates something that tastes like it took hours of expert preparation.

Ingredients

Cake Batter

• 1 box vanilla cake mix. The foundation of our dessert provides the perfect neutral base to absorb all the strawberry goodness.
• 4 large eggs. These provide structure and richness to make the boxed mix taste homemade.
• ½ cup unsalted butter melted. Adds moisture and richness that water alone cannot provide.
• 1 cup milk. Creates a more tender crumb than using water as directed on the box.

Strawberry Filling

• 1 3ounce box strawberry gelatin. The star ingredient that infuses bright color and flavor throughout the cake.
• 1 cup boiling water. Needed to properly dissolve the gelatin crystals completely.
• ½ cup cold water. Helps cool the mixture and creates the right consistency.
• 1½ cups fresh strawberries hulled. Fresh berries elevate the artificial gelatin with natural flavor and texture.

Custard Layer

• 2 3.4ounce boxes instant vanilla pudding. Creates a creamy middle layer that complements the strawberry flavor.
• 2½ cups half and half. Makes the pudding extra rich and silky compared to using regular milk.

Topping

• 2 8ounce containers whipped topping thawed. Provides a light cloud like finish that balances the richer layers below.
• 1 cup fresh strawberries sliced for garnish. Adds visual appeal and reinforces the fresh strawberry flavor.

Step-by-Step Instructions

Prepare the Oven and Pan

Preheat your oven to 350° Fahrenheit and thoroughly grease a 9×13inch baking dish making sure to get into all the corners.

Mix the Cake Batter

Combine the cake mix eggs melted butter and milk in a large bowl. Beat for about 2 minutes until the mixture becomes smooth and no dry pockets remain. The batter should have a pourable but not too runny consistency.

Bake to Perfection

Pour the batter into your prepared pan and smooth the top with a spatula. Bake for exactly 25 minutes then test for doneness by inserting a toothpick in the center. Look for it to come out clean or with just a few moist crumbs. Let the cake cool for precisely 10 minutes no more no less.

Create the Poke Holes

Take the rounded end of a wooden spoon and systematically poke holes throughout the entire cake surface spacing them about 1 inch apart. Make sure to press all the way to the bottom of the pan but not so forcefully that you damage the pan.

Prepare the Strawberry Filling

In a heat safe bowl dissolve the strawberry gelatin in boiling water stirring continuously until no granules remain visible. This usually takes about 2 minutes of constant stirring.

Blend the Berries

Place the fresh hulled strawberries in a blender and process until completely smooth. Combine with the dissolved gelatin mixture stirring well to incorporate.

Complete the Filling

Add the cold water to the strawberry gelatin mixture and blend again until fully integrated. The mixture should have a pourable consistency but not be too watery.

Chill and Stir

Refrigerate the strawberry mixture for 2 hours stirring every 30 minutes. This prevents the gelatin from settling and ensures even distribution of the strawberries. The mixture should thicken slightly but remain pourable.

Fill the Cake

Pour the strawberry mixture slowly and evenly over the entire cake focusing on filling each hole. Use a spatula to ensure the mixture gets distributed to every corner. Refrigerate for at least 1 hour to allow the filling to set.

Add the Custard Layer

Whisk the vanilla pudding mix with cold half and half for approximately 2 minutes until it thickens noticeably. The pudding should coat the back of a spoon but still be spreadable.

Apply the Pudding

Carefully spread the pudding mixture over the cake in an even layer reaching all the way to the edges. Use gentle strokes to avoid disturbing the strawberry layer beneath. Refrigerate for an additional 30 minutes.

Add the Final Touches

Spread the thawed whipped topping over the pudding layer using a clean spatula in long smooth strokes. Arrange sliced fresh strawberries on top in an attractive pattern.

Set and Serve

Chill the completed cake for at least 1 hour before serving to allow all layers to set properly. This cake is best served cold from the refrigerator.

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This cake immediately takes me back to summer gatherings at my grandmother's house. She taught me that the secret is using really ripe strawberries that are almost too soft to slice they'll have the most intense flavor when blended into the filling.

Make it Special

Seasonal Variations

This poke cake concept works beautifully with different seasonal fruits. Try using raspberry gelatin with fresh raspberries in summer or orange gelatin with mandarin segments in winter. You can even make a festive version with cranberry gelatin and a hint of orange zest for holiday gatherings. The technique remains the same only the flavors change to match what's fresh and available.

Serving Suggestions

For an extra special presentation serve each slice with a small scoop of vanilla ice cream on the side. The contrast between the cold cake and melting ice cream creates a wonderful textural experience. For adults consider adding a splash of strawberry liqueur to the gelatin mixture it adds sophistication without overwhelming the fresh fruit flavor. This cake pairs beautifully with coffee after dinner or with mimosas for a brunch gathering.

Storage Tips

This cake keeps brilliantly in the refrigerator for up to 4 days though the whipped topping may begin to weep slightly after day 2. To maintain the best appearance cover loosely with foil rather than plastic wrap which can stick to the topping. For longer storage cut into individual portions and freeze wrapped tightly just thaw in the refrigerator overnight before serving. The texture remains surprisingly good even after freezing.

Making It From Scratch

While this recipe uses convenient boxed mixes you can elevate it by making components from scratch. A homemade vanilla cake using real vanilla bean works wonderfully and homemade pudding with egg yolks creates an even richer custard layer. If making your own whipped topping stabilize it with a bit of unflavored gelatin to help it hold up longer. These upgrades take more time but the difference in flavor is noticeable for special occasions.

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Common Questions

→ How far in advance can I make strawberry poke cake?

You can prepare strawberry poke cake up to 2 days in advance. Keep it refrigerated and covered to maintain freshness. Add the final whipped topping and fresh strawberry garnish just a few hours before serving for the best appearance and texture.

→ Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be substituted for fresh in the filling. Thaw them completely and drain excess liquid before blending. For garnishing, fresh strawberries are still recommended for the best visual appeal and texture.

→ Why is my strawberry filling not soaking into the cake properly?

This usually happens if the holes aren't large enough or if the filling has set too much. Make sure to use the handle of a wooden spoon for larger holes and pour the filling while it's still slightly liquid but beginning to set. Also ensure the cake is still warm when poking holes.

→ Can I use a homemade cake instead of boxed mix?

Absolutely! A homemade vanilla cake works wonderfully as the base. Just ensure it has a tender, slightly firm crumb that can hold up to the filling without becoming soggy. Your favorite white or vanilla cake recipe can be substituted for the boxed mix.

→ How should I store leftover strawberry poke cake?

Store any leftover cake covered in the refrigerator for up to 5 days. The moisture from the filling and layers will keep the cake from drying out. For best taste and texture, allow it to sit at room temperature for about 15 minutes before serving leftovers.

→ Can I make this cake with other fruit flavors?

Definitely! This versatile dessert works wonderfully with other fruit combinations. Try raspberry, peach, or mixed berry variations by substituting the corresponding gelatin flavor and fresh fruit. The preparation method remains the same regardless of which fruit you choose.