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4.12 from 17 ratings

Strawberry Cream Poke Cake

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!
Prep Time40 minutes
Cook Time40 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: berry poke cake, buttermilk, egg whites, heavy cream, poke cake recipes, poke cake strawberry, sour cream, strawberries, white cake mix
Servings: 20 servings
Author: Beth

Equipment

Ingredients

CAKE (Doctored Up White Cake Mix)

  • 1 box white cake mix 15.25 oz
  • 1 cup (198g) sugar
  • 1 cup (120g) all purpose flour
  • ¾ tsp salt
  • 4 large egg whites
  • 1 cup (236ml) milk
  • ½ cup (118ml) buttermilk
  • 1 cup (228g) sour cream

Strawberry Sauce

All the sauce you make from this recipe will be used on the cake.

  • 2 cups (334g) chopped strawberries equal to about a 1 lb carton
  • ⅓ cup (66g) 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.
    1 box white cake mix, 1 cup (198g) sugar, 1 cup (120g) all purpose flour, 3/4 tsp salt, 4 large egg whites, 1 cup (236ml) milk, 1/2 cup (118ml) buttermilk, 1 cup (228g) sour cream
  • Spray a 9x13 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.
    [We have a separate tutorial for that right here]!, 2 cups (334g) chopped strawberries, 1/3 cup (66g) sugar, 1 tsp vanilla extract, Squeeze of fresh lemon
  • 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.
    2 containers cool whip or homemade whipped cream
  • Top the cake with fresh strawberries (chopped, whole, etc.). Refrigerate the cake until ready to serve.
    Strawberries

Video

Notes

Make the strawberry sauce ahead of time or while the cake is baking.

Nutrition

Calories: 289kcal | Carbohydrates: 58g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 318mg | Potassium: 130mg | Fiber: 1g | Sugar: 34g | Vitamin A: 146IU | Vitamin C: 11mg | Calcium: 119mg | Iron: 1mg