Strawberry Poke Cake Recipe

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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.

★★★★★ 1 vote
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


1In 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.
2Using 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.
3Dip 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.
4Garnish with fresh berries if desired. Refrigerate leftovers

About this Recipe

Course/Dish: Cakes