Strawberry Shortcake Poke Cake

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My favorite summer dessert is strawberry shortcake. There is something about the flavor of delicious yellow sponge, strawberries and whipped topping that is just perfect! This cake takes those flavors to the next level by adding swirls of strawberry gelatin so the cake is infused with the delicious strawberry flavor! Topped with lots of fresh strawberries this cake is loaded with the flavor of strawberry season!

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Before we get started here are frequently asked questions about this strawberry poke cake-

Do I have to use boxed cake mix? Absolutely not! I like to use a box cake mix because they are so easy and pretty much fool proof! However, if you have a yellow or white cake recipe you love you can of course use it! If you want to be adventurous you could even try a chocolate cake or strawberry cake recipe! For a super easy shortcut you can buy an unfrosted cake from a local bakery or grocery store to have a pre-made base!

Can I use sugar-free ingredients? I’m diabetic so I am always looking for ways to decrease the amount of sugar in desserts and this is one where you can make some fairly easy swaps! You can use sugar-free Jello, sugar-free cool whip topping, and even a sugar-free or keto cake mix for your base. This doesn’t guarantee this cake will be diabetic or diet-friendly so make sure you check the ingredients to make sure they fit your dietary needs!

Do I have to refrigerate it so long? I like to refrigerate this 3- 4 hours or even overnight to make sure the gelatin is nice and cool so it doesn’t melt the whipped topping when you put it on. If you’re in a pinch for time you can pop it in the freezer for about an hour, that will be long enough to set the gelatin but not freeze the cake.

Can I use whipped cream instead of cool whip? Cool Whip makes a great, easy topping for this cake, it also holds up well so that you can make the cake hours before you serve it. However, if you prefer fresh whipped cream instead you can use it! I suggest following all the steps until you’d add cool whip and stop there. Add whipped cream to each piece as you serve them! You could also use a whipped cream icing, this fluffy frosting made with heavy cream and cream cheese it tastes just like whipped cream but is stable and will hold up on a frosted cake in the fridge for a few days. This is my favorite recipe (add link)

Can I make smaller holes? For this recipe I used the handle of a wooden spoon to create the holes for the gelatin. If you prefer smaller holes for your poke cake there are many great options you can use a drinking straw, or even a fork for very fine holes. Just make sure to pour your gelatin slowly so that it has time to sink into the smaller holes. If you don’t have a wooden spoon with a round handle you can use most any thin round object in your kitchen (even your pinky finger will work!)

Can I use frozen or overripe strawberries? The fresh strawberry topping on this poke cake is one of the elements that really makes it delicious! However if you are making it in the off season, or have strawberries that are a little past their prime, you’re in luck! Frozen strawberries work really well, they may have more water content so when cooking the topping it may require a little longer to thicken. This cake is also a great way to use up strawberries that are a bit overripe. Because the cooking process softens them anyway no one will know! You do need fresh strawberries for topping the cake but if you don’t have any you can omit them and it will still be delicious!

How to store this cake– This cake stores well in the fridge in an airtight container. Or cover the entire pan with plastic wrap to keep it fresh in the fridge. It keeps well for 2-3 days, the cake texture may change a bit as the moisture from the gelatin, strawberry mixture, and topping sink into it, but it still tastes good!

Traditional poke cakes are simply cake infused with gelatin and topped with cool whip. This version adds a delicious twist with strawberry topping that helps increase the sweet strawberry flavor. This topping sets it apart from a traditional strawberry poke cake recipe and will make it your new favorite cake. If you want to skip the topping you can and the result will still be delicious!

This is a great recipe to take to any summer party or picnic it is a cool, light and easy dessert !

Here’s what you’ll need for this Strawberry Shortcake Poke Cake

For the cake-

White or Yellow cake Mix

Vegetable oil, eggs & water for preparing the cake according to the package directions.

1 3oz (small) box Strawberry Jello

1- Cup Boiling water

1 Cup Cold Water

For the Strawberry topping –

1 Cup Fresh Strawberries

1/2 Cup Sugar

1 Tbsp. Fresh Lemon Juice

To top the cake-

1 10 oz. Container of Cool Whip – thawed

1- Pint of Fresh Strawberries

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Here’s how to make this poke cake

First, bake the cake in a 13×9 in pan according to package directions. Once it is baked set it on a wire cooling rack to cool.

While the cake is baking we’ll prepare the strawberry topping. First cut the stems and leaves off of your strawberries. If your strawberries are quite large you can chop them into halves or quarters. In a medium saucepan combine strawberries, sugar and lemon juice. Cook over medium heat for 5-10 minutes or until thickened. When it clings to the back of a spoon you know it is done. Remove from the heat and set aside.

Next, using the handle of a wooden spoon or other thin round object poke holes in rows across the cooled cake, they don’t have to be perfect just evenly spaced.

Now we’ll prepare the gelatin. Boil 1 cup of water in a pan or microwave safe dish. A heat safe Pyrex measuring cup works well for this because it will be easy to pour from, but a bowl works well too. Carefully stir the Jello powder in the hot water until fully dissolved, then pour in one cup of cold water and mix throughly.

Pour the strawberry gelatin mixture over the cake slowly so that it soaks into the holes. Next spread your prepared strawberry topping over the cake evenly. Cover with foil or plastic wrap.

Place the cake in the refrigerator for 3-4 hours or overnight.

When you’re ready to top the cake first thinly slice or chop your fresh berries and set them aside.

Now spread the thawed cool whip over the top of the cake, sprinkle chopped strawberries across the cool whip evenly.

Slice and serve! Enjoy your delicious cake full of amazing summer flavor!