Strawberries & Cream Poke Cake (Crowd-Pleaser Dessert)

This strawberries and cream poke cake gives you a soft vanilla cake soaked with strawberry flavor, then topped with a fluffy cream layer and fresh berries. It feeds a crowd, slices clean, and tastes even better after a long chill, which makes it perfect for summer parties.

Why it wins

You get strawberry flavor in every bite because the strawberry soak fills the holes instead of sitting only on top. The cream topping stays light and stable, so the cake tastes rich without feeling heavy.

Strawberries & Cream Poke Cake (Crowd-Pleaser Dessert)

Author: danyrecipes
Total Time: 170
Yield: 12 servings
Diet: Vegetarian

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Description

This strawberries and cream poke cake bakes up soft and fluffy, then soaks up a strawberry gelatin mixture for juicy flavor in every bite. A light cream topping and fresh strawberries make it the ultimate crowd-pleasing summer dessert.

Ingredients

1 box white or vanilla cake mix (plus eggs, oil, water per box)

1 box (3 oz) strawberry gelatin mix

1 cup boiling water

1/2 cup cold water

1/2 cup strawberry puree (optional)

8 oz cream cheese, softened

1/2 cup powdered sugar

1 1/2 cups heavy whipping cream (or 8 oz whipped topping)

2 cups fresh strawberries, sliced

1 tsp lemon juice (optional)

2 tbsp sugar for berries (optional)

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Instructions

1. Bake the cake in a 9×13-inch pan according to the package directions.

2. Cool the cake for 15 minutes, then poke holes all over using the handle of a wooden spoon.

3. Whisk the strawberry gelatin with boiling water until dissolved, then stir in cold water. Stir in strawberry puree if using.

4. Pour the strawberry mixture slowly over the cake so it sinks into the holes.

5. Cover and refrigerate for at least 2 hours.

6. Beat cream cheese with powdered sugar until smooth.

7. Whip heavy cream to soft peaks, then fold into the cream cheese mixture (or fold in whipped topping).

8. Spread the cream layer over the chilled cake.

9. Top with sliced strawberries and serve cold.

Notes

Chill time helps the cake slice clean and keeps the soak inside the cake.

If you use fresh strawberries on top, add them close to serving time for the best texture.

Add a spoon of Meyer lemon marmalade to the strawberry topping if you want a bright citrus twist.

Prep Time: 20
Cook Time: 30
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 260mg
Fat: 16g
Saturated Fat: 10g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg

What you need

White or vanilla cake mix (plus eggs, oil, water per box).
Strawberry gelatin mix (1 box, 3 oz).
Boiling water + cold water (for the gelatin soak).
Strawberry purée (optional, but it boosts real fruit flavor).
Cream cheese (softened).
Powdered sugar.
Heavy whipping cream (or whipped topping if you want the fastest option).
Fresh strawberries (sliced).
Lemon juice (a small squeeze brightens the berries), macerate the strawberries with sugar if you want extra syrupy fruit.

If you want a bright citrus note, add a spoon of Meyer Lemon Marmalade to the strawberry topping.

Make it Step By Step

Heat oven to 350°F (175°C). Bake the cake in a 9×13-inch pan according to the box directions.
Cool the cake 15 minutes, then poke holes all over using the handle of a wooden spoon.
Whisk strawberry gelatin with boiling water until fully dissolved, then stir in cold water. Add strawberry purée if you use it.
Pour the strawberry mixture slowly over the cake so it sinks into the holes.
Cover and chill at least 2 hours so the cake sets and slices clean.
Beat cream cheese with powdered sugar until smooth. Fold in whipped cream (or whipped topping).
Spread the cream layer over the chilled cake and top with fresh strawberries.

For a full dessert table, serve this next to Meyer Lemon Bars and Fudgy Lemon Brownies Blondies.

Easy twists

Lemon cream: Fold 2 tablespoons of Easy Lemon Mousse into the topping for a strawberries-and-lemon-cream vibe.
Strawberry jam swirl: Warm 2 tablespoons jam and swirl it into the cream layer.
Extra crunch: Add crushed vanilla wafers on top right before serving.