Strawberry Poke Cake Recipe

No Photo

Have you made this?

 Share your own photo!

Strawberry Poke Cake

Lori Brown


This is another Taste of Home recipe, and it hasn't been tested in my kitchen. It's a great twist on Strawberry Shortcake.

pinch tips: How to Grease a Pan






1 Hr 15 Min


3 Hr


1 pkg
(18-1/4 oz) white cake mix
1 1/4 c
1/4 c
canola oil
2 large
1 pkg
(16 oz.) frozen sweetened sliced strawberries, thawed
2 pkg
(3 oz. each) strawberry gelatin
(12 oz. ) container frozen whipped topping, thawed, divided
fresh strawberries optional

Directions Step-By-Step

In a mixing bowl, beat cake mix, water, oil, and eggs on low speed until moistened. Beat on medium for 2 minutes. Pour into two greased an floured 9 inch baking pans. Bake at 350 degrees for 25-35 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Using a serrated knife, level top of each cake if necessary. Return layers top side up, to two clean 9 inch round baking pans. Pierce cakes with a meat fork at 1/2 inch intervals. Drain juice from strawberries into a 2 cup measuring cup, refrigerate strawberries. Add water to juice to measure 2 cups; pour into saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours.
Dip bottom of one pan in warm water for 10 seconds, invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping. Frost cake with remaining whipped topping. Chill at least 1 hour.
Garnish with fresh berries if desired. Refrigerate leftovers

About this Recipe

Course/Dish: Cakes