Description
Strawberry Poke Cake is a delightful and easy-to-make dessert featuring a moist white cake infused with strawberry gelatin, topped with a luscious cream cheese and whipped cream frosting, and fresh strawberries. Perfect for gatherings and sure to satisfy any sweet tooth with its fruity and creamy layers.
Ingredients
Scale
Cake
- 1 Box white cake mix (15 ¼-Ounce, plus ingredients on box: water, oil, and eggs)
- 1 Cup boiling water
- 1 Box strawberry gelatin (3-Ounce)
- 1 Cup sweetened condensed milk
Frosting
- 8 Ounces cream cheese (at room temperature)
- 1 ½ Cups heavy cream (very cold)
- ¾ Cup powdered sugar
- 1 Teaspoon vanilla extract
Toppings
- 2 Cups strawberries (fresh, sliced)
- Whipped cream (for garnish)
- Strawberries (fresh, for garnish)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Grease and flour a 9 x 13-inch baking pan to prevent the cake from sticking.
- Prepare cake batter: Follow the instructions on the white cake mix box, adding water, oil, and eggs as directed. Pour the batter into the prepared pan and bake for about 30 minutes or until a toothpick inserted in the center comes out clean.
- Make strawberry gelatin mixture: While the cake is baking, dissolve the strawberry gelatin powder in 1 cup of boiling water, stirring until completely dissolved. Let it cool slightly.
- Poke cake holes: Once the cake is done baking, immediately poke holes all over the top of the warm cake using the handle of a wooden spoon or a skewer.
- Pour gelatin and condensed milk: Carefully pour the cooled strawberry gelatin evenly over the cake, allowing it to soak into the holes. Then pour the sweetened condensed milk over the top, which will seep into the gelatin and cake for added moisture and flavor. Refrigerate the cake for about 1 hour to let it set.
- Prepare cream cheese frosting: In a mixing bowl, beat the cream cheese until smooth. In a separate chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Gently fold the whipped cream into the cream cheese until fully combined and smooth.
- Frost and garnish the cake: Remove the cake from the refrigerator and spread the cream cheese frosting evenly over the top. Sprinkle the sliced strawberries over the frosting and add additional whipped cream and fresh strawberries on top for garnish.
- Chill before serving: Refrigerate the poke cake for at least another hour to allow the flavors to meld and the frosting to firm up. Slice and serve chilled.
Notes
- Strawberry poke cake is easy, fruity, and fun to make with boxed mix, jello, and cream cheese frosting.
- A sweet treat that’s totally worth the wait!
- Use fresh, ripe strawberries for the best flavor and texture.
- Make sure to poke evenly so the gelatin seeps throughout the cake, giving it that signature moistness.
- Keeping the heavy cream very cold helps achieve stiff peaks when whipping.
- This cake is best served chilled but can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 474 kcal
- Sugar: 48 g
- Sodium: 432 mg
- Fat: 21 g
- Saturated Fat: 13 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 67 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 61 mg
