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Strawberry Poke Cake

Strawberry Poke Cake Recipe

White cake gets poked and soaked with strawberry gelatin mixed with cooked frozen strawberries and orange juice, creating concentrated flavor pockets throughout, then tops with strawberry-berry mixture and whipped cream. This gorgeous pink-streaked dessert delivers pure strawberry bliss in every bite without fancy decorating skills, impressing guests through simplicity and foolproof technique.
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Prep Time 20 minutes
Cook Time 35 minutes
Chilling time 1 day
Servings: 15
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 3 cups frozen strawberries
  • 1/4 cup sugar for strawberry mixture
  • 2 tablespoons orange juice
  • 1/2 cup water
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon table salt
  • 4 teaspoons baking powder
  • 1 cup milk
  • 6 egg whites
  • 2 teaspoons vanilla extract
  • 1 3/4 cups white sugar
  • 12 tablespoons butter at room temperature
  • 2 tablespoons strawberry gelatin
  • 1 cup frozen strawberries for topping
  • 2 tablespoons sugar for topping
  • Whipped cream

Method
 

  1. Making this strawberry poke cake involves three distinct components that come together beautifully. Start by creating the strawberry liquid that will soak into the cake. Combine 3 cups frozen strawberries, 1/4 cup sugar, 2 tablespoons orange juice, and 1/2 cup water in a saucepan.
  2. Cover and cook over medium heat until the strawberries break down and become soft—no need to thaw them first. While this mixture cooks, prepare your cake batter by preheating the oven to 350°F and buttering and flouring a 13x9x2 baking pan.
  3. In a large bowl, whisk together 2 1/4 cups all-purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking powder. In a separate bowl, whisk together 1 cup milk, 6 egg whites, and 2 teaspoons vanilla extract until the egg whites are just broken up.
  4. The cake assembly follows a specific mixing order that's pivotal for achieving the proper texture. Using a stand mixer, cream together 1 3/4 cups white sugar and 12 tablespoons room temperature butter for about 3 minutes until fluffy.
  5. Reduce the mixer speed to low and alternate adding the wet and dry ingredients: first half the wet ingredients, then half the dry ingredients, then the remaining wet, followed by the remaining dry. Pour this batter into your prepared pan, spread evenly, and bake on the middle rack for 35 minutes.
  6. While the cake bakes, separate the cooked strawberry solids from the liquid, setting the solids aside. Stir 2 tablespoons strawberry gelatin into the liquid and let it stand until the cake is done.
  7. Once the cake has cooled for at least one hour, the real magic happens. Using a large skewer, poke the cake about 50 times, being careful not to poke all the way to the bottom or the gelatin will run underneath.
  8. Pour the strawberry gelatin mixture all over the top and refrigerate for 3 hours or up to a day. For the final topping, combine the reserved cooked strawberry solids with 1 cup frozen strawberries and 2 tablespoons sugar in a food processor, pulsing until it reaches a jam-like consistency. Spread this mixture evenly over the cake, then finish with a layer of whipped cream.

Notes

What To Serve With Strawberry Poke Cake

While strawberry poke cake tastes amazing on its own, pairing it with the right accompaniments can turn dessert into something truly memorable. I love serving it with vanilla ice cream because the cold creaminess balances the cake’s sweetness perfectly. Fresh mint leaves make everything look fancy, though I usually forget them until the last second. Hot coffee works surprisingly well too – the bitter notes contrast beautifully with all that strawberry goodness.
Want something lighter? Try serving small portions alongside fresh berries or a dollop of Greek yogurt. The tangy yogurt cuts through the richness while adding protein. For special occasions, I’ll add a drizzle of chocolate sauce or caramel. Trust me, your guests won’t complain about the extra indulgence.