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This strawberry poke cake is upgraded with REAL homemade strawberry sauce instead of jello mix. It’s still just as easy to make, but so much more delicious! If you want to wow a crowd with strawberries and cream cake flavor, this is it!
The Best Strawberry Poke Cake Recipe
Poke cakes are popular because they are easy to make and so MOIST!
The typical poke cake calls for powdered jello mix to flood the cake, but I wanted to create a poke cake that uses fresh strawberry sauce instead.
The result is a cake that tastes like strawberries and cream!
Strawberry Poke Cake Recipe Ingredients
- white cake mix
- granulated sugar
- all-purpose flour
- salt
- egg whites
- Whole milk
- buttermilk
- sour cream
Strawberry Sauce
- chopped strawberries
- Granulated sugar
- Vanilla extract
- Squeeze of fresh lemon
Topping
- Cool whip
- Strawberries
How to make Strawberry Poke Cake with Fresh Strawberries
There’s a few parts to this recipe. The cake, the strawberry sauce, and the topping.
For the Strawberry Cake:
For the cake I decided to use our go-to doctored up white cake mix. Our family LOVES this white cake mix recipe! The cake turns out so moist and flavorful, gets tons of compliments each time I make it, plus no one has to know that it starts with a box mix
You’ll have to do a test taste to see how good it is for yourself! But if you’re in a pinch, a regular box of cake mix will do.
Strawberry Cream Poke Cake Sauce:
The next component is the strawberry sauce. At first glance it might sound scary, but it’s as easy as putting strawberries and sugar in a sauce pan and boiling. The strawberries release their juices and it’s magic. You can make the strawberry sauce ahead of time or make it while the cake is baking.
- Once the cake cools, poke holes all over the cake. I like to use a reusable straw to poke holes, but the handle of a wooden spoon works well too.
- Pour the strawberry sauce all over the cake and use a spatula to spread it around and fill in the holes. I topped this cake with homemade whipped cream, but you could also use cool whip.
Strawberry Poke Cake Toppings:
- Top the cake with strawberry slices or strawberry roses for a really fancy presentation! I attempted to make strawberry roses and it was difficult. I’’ll need to practice those a bit more :)
- There you have it, a real, fresh strawberry poke cake!
Strawberry Poke Cake Recipe Substitutions
For a Strawberry Poke Cake, consider the following substitutions:
- Cake Mix: Instead of using a white cake mix, you can use a yellow cake mix or strawberry cake mix.
- Whipped Topping: Substitute cool whip with freshly whipped cream or stabilized whipped cream for a homemade touch. https://thefirstyearblog.com/whipped-cream/ https://thefirstyearblog.com/stabilized-whipped-cream/
- Fresh Strawberries: If fresh strawberries are unavailable, frozen strawberries (thawed and drained) can be used in both the cake and as a topping.
- Sweetened Condensed Milk: Consider using a strawberry-flavored condensed milk or mixing regular condensed milk with strawberry puree for added flavor.
Fresh Strawberry Poke Cake Recipe Tips
For a successful Fresh Strawberry Poke Cake, consider the following tips:
- Select Ripe Strawberries: Choose ripe and sweet strawberries for the best flavor. Look for berries that are firm, plump, and brightly colored.
- Poke Holes Uniformly: When poking holes in the cake, use a tool with a round end, like the handle of a wooden spoon, and ensure the holes are evenly spaced to allow for uniform soaking.
- Use Freshly Whipped Cream: If using whipped cream, whip it just before serving for the best texture and flavor. This ensures a light and fluffy topping.
- Refrigerate Before Serving: Allow the cake to chill in the refrigerator for a few hours or overnight. This allows the flavors to meld and the cake to set properly.
- Add Fresh Strawberries Before Serving: Consider adding fresh sliced strawberries on top just before serving for a burst of freshness and visual appeal.
- Prevent Soggy Cake: Be cautious not to overfill the holes with strawberry puree to prevent the cake from becoming overly soggy.
- Chill Leftovers Promptly: If there are leftovers, refrigerate the cake promptly to maintain its freshness and flavor.
How to Store Strawberry Poke Cake with Fresh Strawberries
Store Strawberry Poke Cake with fresh strawberries in the refrigerator in an airtight container or tightly covered with plastic wrap for short-term storage.
More like this Fresh Strawberry Poke Cake
Strawberry Poke Cake FAQs
A poke cake may become soggy if too much liquid is added during the poking or filling process. Ensure that the cake has cooled adequately before poking to prevent excessive absorption of liquids. Additionally, avoid overfilling the poked holes with wet ingredients to maintain the cake’s texture.
Use the end of a wooden spoon or a dowel to poke holes in the cake, ensuring they are evenly spaced. Make the holes about an inch apart, penetrating the cake’s full depth. Be gentle to prevent tearing, allowing the cake to absorb the desired filling evenly.
Poke holes in the cake when it is slightly cooled but still warm, not hot. This allows the holes to be easily made without causing the cake to crumble or tear. Waiting until the cake is cold may result in a less effective absorption of any liquid or filling.
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Strawberry Cream Poke Cake
Ingredients
CAKE (Doctored Up White Cake Mix)
- 1 box white cake mix, 15.25 oz
- 1 cup sugar
- 1 cup all purpose flour
- ¾ tsp salt
- 4 large egg whites
- 1 cup milk
- ½ cup buttermilk
- 1 cup sour cream
Strawberry Sauce
- [We have a separate tutorial for that right here]! , All the sauce you make from this recipe will be used on the cake.
All the sauce you make from this recipe will be used on the cake.
- 2 cups chopped strawberries, equal to about a 1 lb carton
- ⅓ cup sugar
- 1 tsp vanilla extract
- Squeeze of fresh lemon
Topping
- 2 containers cool whip or homemade whipped cream, 1 cup heavy whipping cream and 1/4 cup powdered sugar
- Strawberries, optional
Instructions
CAKE
- Preheat the oven to 350º F.
- In a large mixing bowl combine the cake mix, sugar, flour, salt, egg whites, milk, buttermilk, and sour cream, beat with an electric mixer until combined, 2-3 minutes.
- Spray a 9×13 inch pan with non-stick cooking spray. Pour the batter into the pan and bake for 37-43 minutes or until a toothpick inserted in the center of the cake comes out clean. **NOTE** While the cake is baking, it’s a good time to make the strawberry sauce! Allow the cake to cool completely, then use a straw or wooden handle from spoon to poke holes all over the cake.
Strawberry Sauce
- We have a separate tutorial for that right here! All the sauce you make from this recipe will be used on the cake.
- Putting the cake together
- After you make the strawberry sauce, pour all the sauce evenly over the cake and use a spatula to smooth the sauce over the cake and into the holes. Top the cake with cool whip or homemade whipped cream.
- For homemade whipped cream: Place a metal mixing bowl and beaters in the freezer for 15 minutes. Remove the bowl from the freezer. Add the heavy cream and powdered sugar, and beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.
- Top the cake with fresh strawberries (chopped, whole, etc.). Refrigerate the cake until ready to serve.
Cake is too dense. I think next time I would just make the cake mix according to the package instructions.
Looks so delicious 😋
Can frozen strawberries be used in place of fresh strawberries?
Yes you can!