The Best Strawberry Poke Cake

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A slice of the Best Strawberry Poke Cake feels like summer in every bite—light, fluffy, and bursting with fresh strawberry flavor. This dessert is as refreshing as it is eye-catching, thanks to its vibrant red streaks running through soft white cake, all topped with a generous layer of whipped cream and juicy strawberries. It’s the kind of treat that makes you want to grab a fork and head poolside.

Perfect for warm weather gatherings, picnics, or a simple family dessert night, this strawberry poke cake is as easy to make as it is delightful to serve. The magic lies in how the strawberry gelatin seeps into the holes of the cake, creating sweet-tart pockets of fruitiness that balance the creaminess on top. It’s the ultimate crowd-pleaser, combining simplicity, flavor, and a picture-perfect presentation.

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Ingredients for the Best Strawberry Poke Cake

• 1 box white cake mix (plus ingredients listed on the box: usually eggs, oil, and water)
• 1 package (3 oz) strawberry-flavored gelatin (like Jell-O)
• 1 cup boiling water
• 1/2 cup cold water
• 1 container (8 oz) whipped topping (like Cool Whip), thawed
• 1 1/2 cups fresh strawberries, hulled and sliced
• Optional: extra strawberries for garnish
• Optional: strawberry glaze or jam (for added strawberry swirls in the topping)

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Step 1: Bake the Cake

Preheat your oven according to the directions on the white cake mix box (typically 350°F or 175°C). Prepare the cake mix as instructed on the package, mixing in the eggs, oil, and water. Pour the batter into a 9×13-inch baking dish and bake until a toothpick inserted in the center comes out clean—usually around 25-30 minutes. Once baked, let the cake cool for about 15 minutes.

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Step 2: Poke the Cake

Using the handle of a wooden spoon (or a similar utensil), poke holes all over the cake. Make sure the holes go about three-quarters of the way down, and space them evenly apart. This step is key—it’s what allows the strawberry gelatin to soak in and infuse every bite.

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Step 3: Make the Strawberry Gelatin

In a bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir until completely dissolved, then add 1/2 cup of cold water to cool the mixture slightly. Carefully pour the gelatin over the cake, focusing on getting it into the holes. Don’t worry if some stays on top—it’ll all absorb while chilling.

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Step 4: Chill the Cake

Transfer the cake to the refrigerator and chill for at least 3 hours, or until the gelatin is set. For best results and flavor, overnight chilling is ideal—it allows the cake to absorb every bit of the fruity goodness.

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Step 5: Add Whipped Topping and Strawberries

Once the cake is fully chilled and set, spread the thawed whipped topping evenly over the surface. Layer the fresh strawberry slices on top, arranging them however you like. For extra flair, you can drizzle a little strawberry glaze or warmed strawberry jam across the top.

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Step 6: Serve and Enjoy

Slice into squares and serve cold. This strawberry poke cake is perfect on its own, but it also pairs beautifully with a glass of iced tea, lemonade, or even a scoop of vanilla ice cream on the side.

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Storage Instructions

To keep your Best Strawberry Poke Cake fresh and delicious:

• Refrigerator: Always store this cake in the refrigerator due to the whipped topping and gelatin. Cover it tightly with plastic wrap or transfer to an airtight container. It will stay fresh for 3–4 days.
• Freezer: While freezing is possible, it may slightly change the texture of the whipped topping and strawberries. If needed, freeze slices individually and wrap in plastic wrap plus foil. Store for up to 1 month, and thaw in the refrigerator before serving.
• Make-Ahead Tip: You can prepare the cake and gelatin a day in advance, and top it with whipped cream and strawberries just before serving for the freshest look.

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Estimated Nutrition

(Per serving, based on 12 servings)

• Calories: ~260 kcal
• Total Fat: 9g
• Saturated Fat: 3g
• Cholesterol: 20mg
• Sodium: 270mg
• Carbohydrates: 42g
• Sugar: 28g
• Protein: 2g
• Fiber: 1g

Note: Values are approximate and may vary depending on brands and portion sizes.

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Frequently Asked Questions

1. Can I use homemade whipped cream instead of Cool Whip?

Yes! Use sweetened stabilized whipped cream so it holds up well in the fridge without deflating.

2. Can I use a different flavor of gelatin?

Absolutely. Raspberry, cherry, or even lemon gelatin work well if you want to experiment with different flavor profiles.

3. Is it okay to use frozen strawberries?

Yes, but thaw and drain them well before using to prevent excess moisture from watering down the topping.

4. What can I use instead of white cake mix?

Yellow or vanilla cake mix works just fine. Even a homemade sponge cake can be used for a more from-scratch feel.

5. Can I make this cake gluten-free?

Definitely—just use a gluten-free cake mix. Ensure all other ingredients (like gelatin and topping) are also labeled gluten-free.

6. Can I make this recipe dairy-free?

Yes, use a dairy-free whipped topping and a dairy-free cake mix. Always check labels to ensure all components are free of milk products.

7. Why is my cake soggy at the bottom?

This may happen if too much gelatin pools at the bottom. Be sure to pour the gelatin slowly and evenly across the cake.

8. Can I serve this cake warm?

This cake is best served chilled to allow the flavors and textures to set properly. Warm servings may cause the whipped topping to melt.

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