This Strawberry Poke Cake is a light and fruity dessert that starts with a boxed cake mix, frozen strawberries, and a homemade creamy frosting. Easy, refreshing, and perfect for parties, potlucks, and holidays!
Why You’ll Love this Strawberry Poke Cake!
This Strawberry Poke Cake is one of those homemade desserts that always reminds me of potlucks, family gatherings, and the holidays.
It’s simple, sweet, and has that fun “poke” effect where the strawberries soak into the cake, making every slice vibrant and full of flavor. It’s the kind of dessert that disappears fast, especially when topped with fluffy frosting and fresh strawberries!
If you are looking for a fruity and refreshing dessert this is the one to make! With its bright color, light texture, and sweet strawberry flavor in every bite, this cake is guaranteed to be a hit wherever you serve it! You may even like these recipes – chocolate poke cake, jello poke cake,pineapple upside down cake or this strawberry crunch cake.
Ingredients
For the Cake:
- Strawberry Cake Mix plus ingredients on package to prepare – Gives the cake extra strawberry flavor. White cake mix also works and makes the pink filling stand out more.
- Frozen Strawberries – Thaw before using and keep the juices for the puree.
For the Topping:
- Instant Vanilla Pudding Mix – Use instant pudding, not cook and serve, so it sets properly with cold milk.
- Milk – Mixes with the pudding to make the creamy topping.
- Whipped Topping – Thaw in the refrigerator before using. Avoid microwaving it.
- Fresh Strawberries – Use for garnish just before serving.
Equipment You Will Need
- 13×9 Baking Pan
- Wooden Spoon for Poking
- Whisk
- Blender
Scroll to the recipe card for the full recipe details.
How to Make Strawberry Poke Cake
Here are my simple instructions to learn how you can make your own strawberry poke cake.
Step 1 – Preheat the oven to 350°F. Spray a 13×9-inch baking pan with cooking spray.
Step 2 – Prepare the cake mix according to package directions, then bake and allow to cool completely.
Step 3 – Using the handle of a wooden spoon, poke holes about 1 inch apart all over the cake.
Step 4 – Puree the thawed strawberries in a blender, then spoon the mixture evenly over the cake, letting it soak into the holes.
Step 5 – In a medium bowl, prepare the pudding mix with 1 cup of milk. Fold in the whipped topping until smooth and fluffy.
Step 6 – Spread the pudding mixture evenly over the cooled cake. Garnish with fresh strawberries.
Step 7 – Refrigerate for at least 4 hours before serving. Slice, serve and enjoy!
Recipe Tips
- Poking Holes – Make the holes almost to the bottom of the cake so the filling spreads throughout.
- Prepare Baking Pan – Make sure to prepare the baking dish with cooking spray for easy cleanup and to serve cake.
- Chilling Cake – Don’t skip the chill time after the cake has been prepared. This allows for the strawberry mixture to really soak into the cake.
- Cool the cake first – Let the cake cool completely before adding the strawberry puree so it does not soak in too quickly.
- Space the holes evenly – Leave a little space between each hole so the cake stays together.
- Do not overbake – Bake just until a toothpick comes out clean so the cake stays soft and moist.
Variation Ideas
- Strawberries and Cream – Add cream cheese to the Cool Whip for a creamy topping.
- Strawberry Lemonade Cake – Use lemon cake mix and strawberry gelatin for the perfect cake to take to potlucks.
- Chocolate Strawberry Cake – Use chocolate cake mix for a chocolate-covered strawberry vibe.
- Different fruit – Try raspberry, cherry, or peach filling instead of strawberry.
- Pudding Filling – Use vanilla or cheesecake pudding for a creamier poke cake.
- Cookie Topping – Add crushed vanilla wafers or sandwich cookies on top.
Want to Make It with Strawberry Jell-O?
For a more classic poke cake, you can use strawberry Jell-O instead of the strawberry puree. Prepare the gelatin with hot water according to the package directions, then pour it over the holes in the cake.
For the full method, see our Jell-O Poke Cake.
Storage and Make Ahead Instructions
- Storing – Cover the cake tightly with a plastic wrap and place in the refrigerator for up to 3 days.
- Freezing – Bake the cake in a disposable freezer pan. Then poke the holes and pour strawberry puree over the top. Wrap tightly with plastic wrap and foil and freeze for up to 2 months. When ready to serve, thaw the cake and top with frosting and fresh strawberries.
- Make Ahead – Make the cake a day ahead and keep it refrigerated until ready to serve.
Frequently Asked Questions
Yes! This Strawberry Poke Cake has great flavor made with a Homemade Cake Recipe. You may like to use this Best Vanilla Cake Recipe.
A poke cake is a baked cake with holes poked across the top so a filling can soak into every slice. Traditional versions became popular with Jell-O, but this recipe uses strawberry puree instead.
Yes. Strawberry cake mix adds extra strawberry flavor. White cake mix also works and makes the pink filling stand out more.
Yes. Let the cake cool so it stays together better when you poke the holes and add the filling.
It can if too much filling is added. Use the amount called for and chill the cake so the filling has time to set.
Poke cakes can be filled with fruit puree, Jell-O, pudding, sweetened condensed milk, or other creamy fillings.
Yes. Fresh strawberries can be pureed and used in place of frozen strawberries, but you may need to add a little liquid if the puree is too thick.
More Strawberry Dessert Recipes
If you make Strawberry Poke Cake, please let us know how it turns out by leaving a comment or a star review. We love hearing from you!
Strawberry Poke Cake
Ingredients
For the Cake:
- 1 box Strawberry Cake Mix plus ingredients on package to prepare
- 10 ounces Frozen Strawberries thawed
For the Topping:
- 1 box Instant Vanilla Pudding Mix 3.4 ounces
- 1 cup Milk
- 3 cups Whipped Topping
- Fresh Strawberries for garnish
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Instructions
- Preheat the oven to 350°F. Spray a 13×9-inch baking pan with cooking spray.
- Prepare the cake mix according to package directions, then bake and allow to cool completely.
- Using the handle of a wooden spoon, poke holes about 1 inch apart all over the cake.
- Puree the thawed strawberries in a blender, then spoon the mixture evenly over the cake, letting it soak into the holes.
- In a medium bowl, prepare the pudding mix with 1 cup of milk. Fold in the whipped topping until smooth and fluffy.
- Spread the pudding mixture evenly over the cooled cake.
- Garnish with fresh strawberries.
- Refrigerate for at least 4 hours before serving.
- Slice, serve and enjoy!
This is one of my favorite desserts that my wife makes. My kids love it as well. I request this once a month!
Turned out great , family loved this one
The most refreshing summer dessert! 10 out of 10!!
Delicious! I could not stop eating this cake! So good!
This made the perfect cake to take to my church potluck! When I went to get my pan, the entire cake was gone! Everyone was asking for the recipe. I call that a win!