Enjoy this moist and delicious strawberry poke cake. Made with fresh mashed berries and creamy homemade whipped cream over a base of homemade lemon cake mix. It’s budget-friendly, healthy and super easy to make with simple ingredients. This strawberry poke cake will be the biggest hit at your summer gathering or cookout!
You know how much we like baking cakes in the Crumbs house (especially since my teenage daughter took up baking)!
We have a few different favorite cake recipes from scratch like chocolate, yellow, and lemon cake mix.
This strawberry poke cake recipe works off my amazing lemon cake mix recipe (you also could use the yellow cake mix too, for variation).
It’s so easy to make with a handful of simple ingredients – which is the best part because it’s healthier than other strawberry poke cake recipes you might find.
We’re not working with any ultra-processed ingredients at all! No boxed cake mixes, or store-bought frostings with long lists of unrecognizable ingredients.
Trust me, this is the BEST strawberry poke cake recipe ever! It’s super moist and flavorful with the fresh macerated berries and zesty lemon flavor of the cake. Yum!
Take this cake as a budget-friendly dessert to a cookout this summer, and your friends and family will fall completely in love!
Ingredients For Strawberry Poke Cake
- mashed strawberries (fresh or frozen, thawed)
- sugar
- gelatin (optional)
- homemade lemon cake mix
- homemade whipped cream recipe
How to Make Strawberry Poke Cake Step by Step
Step 1. Combine 4 cups mashed strawberries (fresh or frozen, thawed) with 1/2 cup sugar and 1 Tbsp gelatin (optional). Let sit while preparing cake.
Step 2. Prepare 1 batch homemade lemon cake mix as directed in a 9×13 pan. Let cool 30 minutes.
Step 3. Use a straw or large fork to poke several holes throughout the top of the semi-cooled cake. The bigger the poking device, the bigger chunks of strawberry you’ll get in each slice. I tested w/straw and large fork and preferred the straw.
Step 4. Pour macerated strawberries all over the top of the cake, letting the mixture seep down into the cake itself. The cake will absorb the liquid as it continues to cool and there will also be a slight layer of strawberry on top.
Step 5. Prepare homemade whipped cream (plus add 2 cups cream + 2 Tbsp powdered sugar to this whipped cream recipe) and spread evenly over the cake.
Step 6. Place the cake in the fridge to cool completely. Serve cold.
Step 7. Cover w/plastic wrap and store in fridge for up to 3-4 days.
Recipe Note:
You can make a half batch with an 8×8 pan, halving entire recipe.
Strawberry Poke Cake FAQs
Why is my poke cake is soggy?
Your poke cake will be soggy if you use too much filling. This recipe for strawberry poke cake will not be soggy if you use the exact amount of mashed berries listed for this recipe. More is not always better – especially for poke cakes.
What’s the best way to poke holes in a strawberry poke cake?
Using a straw is my favorite tool to poke holes for this strawberry poke cake recipe.
30 Minute Dinners Sample Meal Plan
Sign up to get instant access to my 30 Minute Dinners Sample Meal Plan, complete with recipes and step-by-step instructions!More Easy & Delicious Cake Recipes
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Strawberry Poke Cake
Enjoy this moist and delicious strawberry poke cake. Made with fresh mashed berries and creamy homemade whipped cream over a base of homemade lemon cake mix. It’s budget-friendly, healthy and super easy to make with simple ingredients. This strawberry poke cake will be the biggest hit at your summer gathering or cookout!
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 55 minutes
- Yield: Serves 10 1x
- Category: Desserts
- Method: Bake
- Cuisine: American
Ingredients
- 4 cups mashed strawberries (fresh or frozen, thawed)
- ½ cups sugar
- 1 Tbsp gelatin (optional)
- 1 batch homemade lemon cake mix
- Homemade whipped cream recipe (plus add 2 cups cream + 2 Tbsp powdered sugar to this homemade whipped cream recipe.)
Instructions
- Combine 4 cups mashed strawberries (fresh or frozen, thawed) with ½ cup sugar and 1 Tbsp gelatin (optional). Let sit while preparing cake.
- Prepare 1 batch homemade lemon cake mix as directed in a 9×13 pan. Let cool 30 minutes.
- Use a straw or large fork to poke several holes throughout the top of the semi-cooled cake. The bigger the poking device, the bigger chunks of strawberry you’ll get in each slice. I tested with a straw and large fork and preferred the straw.
- Pour macerated strawberries all over the top of the cake, letting the mixture seep down into the cake itself. The cake will absorb the liquid as it continues to cool and there will also be a slight layer of strawberry on top.
- Prepare homemade whipped cream (plus add 2 cups cream + 2 Tbsp powdered sugar to this whipped cream recipe) and spread evenly over the cake.
- Place the cake in the fridge to cool completely. Serve cold.
- Cover with plastic wrap and store in fridge for up to 3-4 days.
Notes
You can make a half batch with an 8×8 pan, halving entire recipe.
Nutrition
- Serving Size: 1
- Calories: 237
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