I still remember the community potlucks of my childhood, where the dessert table was a kaleidoscope of Tupperware and glass dishes. There was always a cool, creamy sheet cake that seemed to disappear the fastest on hot July afternoons. It wasn’t fancy, but it was made with love, usually by a neighbor who knew that the best way to beat the heat was with something chilled straight from the icebox.
This strawberry poke cake captures that vintage magic perfectly. By dressing up a reliable white cake mix with freeze-dried strawberries and infusing it with sweet gelatin, we create a dessert that is incredibly moist and bursting with flavor. It is a timeless classic that feels just like a warm hug from Grandma.
A Nostalgic Treat for Warm Days
This recipe holds a special place in my heart because it combines convenience with homemade care. The addition of freeze-dried strawberries to the batter gives it a depth of flavor that a plain box mix often lacks. It is the kind of cake that actually improves as it sits, allowing the strawberry flavor to marry with the tender crumb, making it perfect for preparing ahead of time for Sunday dinner.
Everything about this cake speaks to the joy of simple, honest baking. From the bright red stripes that appear when you slice it to the cloud-like topping, it is a dessert that doesn’t need to show off to be the star of the table.
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Strawberry Poke Cake
- Total Time: 5 hours
- Yield: 12 servings
Description
This nostalgic Strawberry Poke Cake features a moist white cake base enhanced with freeze-dried berries and a vibrant strawberry gelatin soak. Topped with a cloud of whipped cream and fresh strawberries, it’s a refreshing vintage classic perfect for summer gatherings and family potlucks.
Ingredients
- 1 (15.25 oz) box white cake mix
- Ingredients required by the cake mix package (water, oil, and eggs)
- 1/2 cup freeze-dried strawberries, chopped
- 1 (3 oz) box strawberry gelatin
- 1 cup boiling water
- 1 (8 oz) tub whipped topping, thawed
- 1 cup fresh strawberries, sliced
Instructions
- Preheat your oven to 350°F and grease a 9×13-inch baking pan.
- In a large bowl, prepare the white cake mix according to package directions, then fold in the chopped freeze-dried strawberries.
- Pour the batter into the prepared pan and bake for 30-35 minutes until the top springs back when touched.
- Let the cake cool for 20 minutes, then use the handle of a wooden spoon to poke holes across the surface at one-inch intervals.
- Whisk the strawberry gelatin with boiling water until fully dissolved and pour it slowly over the cake, ensuring it fills the holes.
- Allow the cake to cool completely on a wire rack.
- Spread the thawed whipped topping over the cake and refrigerate for at least 4 hours.
- Garnish with sliced fresh strawberries just before serving.
Notes
For the cleanest slices, wipe your knife with a warm, damp cloth between each cut to prevent the whipped topping from smearing. If you want to maximize the flavor, let the cake sit in the refrigerator overnight; the extra time allows the gelatin soak to fully penetrate the crumb, making it even more moist and flavorful.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
The Pantry Staples You’ll Need
To make this vintage treasure, you will need just a few simple ingredients that you likely already have in your cupboard. We focus on quality where it counts to make this simple cake shine.
- White Cake Mix: I prefer a standard 15.25-ounce box. It serves as a reliable canvas that lets the strawberry flavor truly come through.
- Freeze-Dried Strawberries: These are a wonderful modern addition to a vintage method. They add intense fruit flavor and a lovely speckled look without altering the liquid ratio of the batter.
- Strawberry Gelatin: The classic 3-ounce box is just right. This provides the signature moisture and vibrant color that defines a poke cake.
- Whipped Topping: A tub of thawed whipped topping offers that nostalgic, stable frosting that holds up well in the fridge, just like the cakes I remember from church picnics.
- Fresh Strawberries: Essential for topping, they add a fresh bite that cuts through the sweetness.
How to Bake It the Old-Fashioned Way
Step 1: Prepare the Batter
Preheat your oven to 350°F. In your favorite large mixing bowl, beat the cake mix with water, oil, and eggs (or egg whites) according to the package directions. I like to mix for a full two minutes to ensure the batter is light and airy. Gently fold in the chopped freeze-dried strawberries with a rubber spatula.
Step 2: Bake Until Golden
Pour the batter into a greased and lined 9×13-inch baking pan. Spread it evenly and bake for 30-35 minutes. You will know it is ready when the top springs back lightly when touched—a simple trick my mother taught me.
Step 3: The Poke Method
Allow the cake to cool for about 20 minutes. It should still be slightly warm but not hot. Take the handle of a wooden spoon—or a wide smoothie straw—and poke holes all over the cake, spacing them about an inch apart. Don’t be shy; press about halfway down into the cake to create little wells for the filling.
Step 4: Infuse with Flavor
In a measuring cup, whisk the strawberry gelatin powder with boiling water until it is completely dissolved. Pour this vibrant red liquid slowly and evenly over the cake, aiming to fill those holes you just made. Let the cake cool completely on a wire rack.
Step 5: Chill and Frost
Once cooled, spread the whipped topping over the cake like a soft cloud. Cover and refrigerate for at least 4 hours to let the flavors set. Just before serving, top with fresh sliced strawberries for a beautiful finish.
Grandma’s Secrets for Success
One of the keys to a perfect poke cake is patience. Make sure your gelatin is fully dissolved before pouring it; otherwise, you might get grainy bits in your cake. Also, wiping your knife with a warm, damp cloth between cuts makes for beautiful, clean slices that show off those red stripes. If you enjoy this style of wet, soaked cake, you might also adore our strawberry tres leches cake, which uses milk instead of gelatin for a creamy twist.
Twists on a Classic
While strawberry is the traditional favorite, you can easily swap the flavor profile to suit the season. Try using lime gelatin and zest for a refreshing citrus cake, or raspberry gelatin for a deeper berry flavor. If you try the raspberry version, it reminds me of our rich raspberry white chocolate cake. For a homemade touch, you can use stabilized whipped cream instead of the frozen topping, though the frozen variety does hold up better in the summer heat.
Sharing the Sweetness
This cake is best served straight from the refrigerator, making it incredibly refreshing on a warm day. It pairs beautifully with a glass of iced tea or fresh lemonade on the porch. To keep your fresh berry garnish looking its best and preventing them from browning, you might consider using a product like Fruit Fresh on the berries if they will be sitting out for long.
Making New Memories
I hope this strawberry poke cake brings as much joy to your kitchen as it does to mine. It is a simple reminder that the best recipes are often the ones that bring us together. There are many ways to make this classic, similar to the version found at My Baking Addiction, but I find the addition of freeze-dried strawberries makes this one extra special.
For another breakfast favorite to share with family, try our blueberry coffee cake. If you make this recipe, please let me know how it turned out!
For more inspiration, you can always visit us on Pinterest, Facebook, Instagram, or TikTok.
