Strawberry Cream Poke Cake

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

Cook Time40

Total Time1 20

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: servings

Author: Beth

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 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.
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.

Video

Notes

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

Nutrition