Strawberry Poke Cake is an easy, moist, and flavorful dessert made with fluffy cake soaked in sweet strawberry jelly and topped with a creamy layer. Yum!
Strawberry Poke Cake
I like how light and fruity this cake is, and how it comes together in just a few simple steps. It’s perfect for spring and summer, or actually, any time you’re craving something refreshing.
I start by baking a fluffy cake using a simple box mix, poke holes all over the top, and pour in the warm jelly. After it chills, I finish it with whipped cream and fresh strawberries. Ta-da!
You'll need
For the cake: I use a vanilla cake mix box, sunflower oil, eggs (at room temperature), and water.
To prepare the jelly: You'll need a box of strawberry jelly (strawberry gelatin powder), water and lemon juice.
For the whipped cream topping: You'll need heavy cream, honey, sour cream and fresh strawberries to decorate the cake.
Find the quantities in the recipe card.
The Step-By-Step Process
First, you need to know that this cake needs to chill in the fridge to for at least 4 hours before serving.
Now, let's break down the process:
Step 1: Preheat the oven to 180C / 350F and grease a 3x9-inch pan with oil.
Step 2: Make the cake: In a mixing bowl, mix together the cake mix, 180 ml of water, sunflower oil and the eggs until combined.
Step 3: Transfer the batter to the baking pan and bake for 30-35 minutes.
Step 4: Prepare the strawberry jelly: In a saucepan, add 350 ml of water and bring to a boil. Then, turn off the heat, add the strawberry jelly powder and lemon juice, and stir until dissolved.
Step 5: While that cake is still warm poke holes evenly all over the cake with a skewer (I use a chopstick) and CAREFULLY spoon the hot jelly over the cake, letting it soak in thoroughly. Put the cake in the fridge for at least 4 hours to let the jelly set.
Tip: Space the pokes about 2 inches apart for best coverage.
Step 6: Prepare the whipped cream topping: In a stand mixer bowl, add the cold heavy cream and honey and whip until a stiff peak forms. Then fold in the sour cream.
Step 7: Take the cake out of the fridge and spread the cream on top, decorate with strawberry slices and enjoy.
Pro Tips
- Let the cake cool for 5-10 minutes or so before adding the jelly; otherwise, the cake may turn mushy.
- After pouring the jelly into the pokes, chill the cake for at least 4 hours; overnight is even better, allowing the jelly to firm.
- This cake actually gets better as it sits, making it perfect for prepping in a day or 2 in advance.
More Cake Recipes
- Mandarin Orange Cake Recipe
- Pineapple Cloud Cake (Starbucks)
- Cloud Cake Recipe
- Pandan Cake
- Orange Cake
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Recipe
Strawberry Poke Cake
Equipment
- Baking pan
- Electric mixer
- Mixing bowl
Ingredients
For The Cake
- 1 box vanilla cake mix (425g)
- 90 ml sunflower oil
- 3 large eggs, room temperature
- 180 ml water
For The Jelly
- 1 box strawberry jelly (strawberry gelatin powder) (75g)
- 350 ml water
- 1 teaspoon lemon juice
Toppings
- 300 ml heavy cream
- 2 tablespoon honey
- 2 tablespoon sour cream
- 100 g fresh strawberries ,sliced
Instructions
- Preheat the oven to 180C / 350F and grease a 3x9-inch pan with oil.
- Make the cake: In a mixing bowl, mix together the cake mix, 180 ml of water, sunflower oil and the eggs until combined.
- Transfer the batter to the baking pan and bake for 20-25 minutes.
- Prepare the jelly: In a saucepan, add 350 ml of water and bring to a boil. Then, turn off the heat, add the strawberry jelly powder and lemon juice, and stir until dissolved.
- While that cake is still warm poke holes evenly all over the cake with a skewer (I use a chopstick) and carefully spoon the hot strawberry jelly over the cake, letting it soak in thoroughly. Put the cake in the fridge for at least 4 hours to let the jelly set.
- Prepare the topping: In a stand mixer bowl, add the cold heavy cream and honey and whip until a stiff peak forms. Then fold in the sour cream.
- Take the cake out of the fridge and spread the cream on top, decorate with strawberry slices and enjoy.
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