Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
I remember the first time I made a strawberry poke cake with fresh strawberries. It was a rainy Saturday afternoon, and I wanted something bright and cheerful to lift my family’s spirits. As I stirred the cake batter, the sweet scent of vanilla filled my little kitchen, and I imagined my kids’ faces lighting up when they saw the vibrant pink filling soaking into the soft sponge. That’s the magic of this recipe it’s not just cake; it’s a celebration in a dish, a cozy memory waiting to happen. Today, I’ll walk you through every step of making my favorite strawberry poke cake with fresh strawberries, sharing little secrets I’ve picked up along the way to make it extra special.
Strawberry poke cake with fresh strawberries isn’t just dessert it’s love you can slice and share. From the moment you poke holes into the golden cake to pour the strawberry syrup, to topping it with luscious whipped cream and fresh berries, this recipe turns an ordinary day into a sweet, memorable occasion. I promise, once you try this strawberry poke cake with fresh strawberries, it will become a staple in your family gatherings.
Why I Love Making This Recipe
I love making strawberry poke cake with fresh strawberries because it’s simple, forgiving, and full of joy. Some recipes feel intimidating or require hours of fussing, but this one is different. The sponge is tender, the strawberry filling is juicy and natural, and the whipped cream adds that creamy touch that brings it all together. Every time I make it, I feel like I’m giving my family a hug in dessert form.
What makes this cake even more special is its versatility. You can prepare it for birthdays, for a sunny afternoon tea, or simply because you want to brighten someone’s day. The fresh strawberries on top make it feel festive, while the poke method ensures every bite is moist and indulgent. I also love how it connects generations my grandmother used to make simple berry desserts, and now I get to create new memories with my kids using this easy, heartwarming recipe.
Ingredients & Little Kitchen Secrets
Here’s everything you need for my strawberry poke cake with fresh strawberries:
Cake Ingredients
- 1 box of white or vanilla cake mix (or homemade sponge if you prefer)
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
Filling & Topping
- 1 (6 oz) package strawberry gelatin
- 1 cup boiling water
- 2 cups fresh strawberries, chopped
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Little Kitchen Secrets
- Use room temperature eggs and oil for a fluffier cake.
- Chop strawberries evenly so the topping looks picture-perfect.
- Make the whipped cream fresh it’s always creamier and lighter than pre-made varieties.
- For extra strawberry punch, gently fold some chopped strawberries into the gelatin before pouring it over the cake.
How I Make It, Step by Step
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
- Prepare the cake batter by combining the cake mix, water, oil, and eggs in a large bowl. Beat with an electric mixer for 2 minutes.
- Pour the batter into the prepared pan and bake for 25–30 minutes, or until a toothpick comes out clean. Let it cool slightly.
- While the cake cools, dissolve the strawberry gelatin in 1 cup boiling water, stirring until fully dissolved. Allow it to cool for 5–10 minutes.
- Using the handle of a wooden spoon, gently poke holes all over the surface of the warm cake. Don’t overdo it just enough so the strawberry filling seeps in.
- Slowly pour the cooled strawberry gelatin over the cake, making sure it fills all the holes. Chill in the refrigerator for at least 2 hours to let it set.
- Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form. Spread over the chilled cake.
- Top with fresh chopped strawberries, arranging them in a pretty pattern for that extra wow factor.
How I Serve It at Home
At home, I serve this strawberry poke cake with fresh strawberries on a large, cheerful platter. I love how the pink gelatin contrasts with the white whipped cream and the bright red strawberries on top. I usually slice it into generous squares, and everyone gets a little bit of the syrup in every bite — that’s the magic of a poke cake. Pair it with a cup of tea or coffee, and suddenly the simplest moments feel special.
For a fun twist during summer, I sometimes add a scoop of vanilla ice cream on the side. The warmth of the cake and the cool, creamy ice cream create a perfect harmony. My kids always fight over the corners because the strawberry syrup pools there, and I secretly love that it makes the cake feel extra indulgent.
Storage, Reheating & Make-Ahead Tips
- Storage: Cover the cake with plastic wrap and store it in the fridge for up to 4 days. The gelatin keeps it moist and fresh.
- Reheating: This cake is best enjoyed cold, so I don’t recommend microwaving it.
- Make-Ahead: You can make the cake base and gelatin a day ahead. Whip the cream and chop strawberries just before serving to maintain freshness.
100-Word Short Version
Strawberry poke cake with fresh strawberries is my go-to for a cheerful, comforting dessert. I bake a tender vanilla sponge, poke holes, and pour sweet strawberry gelatin over it. Chilling it allows the syrup to soak every bite. I top it with freshly whipped cream and a generous layer of bright, juicy strawberries. It’s simple, festive, and full of love perfect for family gatherings or a cozy afternoon treat. Every bite feels like a hug, and the best part is sharing it with the people I love. Simple, heartfelt, and delicious.
Recipe Card Section
⏱️ Time
- Prep: 20 min
- Cook: 30 min
- Chill: 2 hr
- Total: 2 hr 50 min
🛒 Ingredients
- 1 box white or vanilla cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 (6 oz) package strawberry gelatin
- 1 cup boiling water
- 2 cups fresh strawberries, chopped
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
👩🍳 Instructions
- Preheat oven to 350°F (175°C). Grease and flour 9×13 pan.
- Mix cake ingredients and beat 2 minutes.
- Pour batter into pan, bake 25–30 minutes, cool.
- Dissolve strawberry gelatin in boiling water; cool 5–10 min.
- Poke holes in warm cake.
- Pour gelatin over cake, chill 2 hours.
- Whip cream with sugar and vanilla; spread over cake.
- Top with fresh strawberries.
📝 Notes
- Use room-temperature ingredients for fluffiness.
- Fold some strawberries into gelatin for extra flavor.
- Make whipped cream fresh for best results.
- Store in fridge up to 4 days.
🍽️ Nutrition
- Serving size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Strawberry Poke Cake with Fresh Strawberries
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British/Western
- Diet: Vegetarian
Description
This Strawberry Poke Cake with Fresh Strawberries is a cozy, family-friendly dessert. Moist cake, sweet strawberry gelatin, and fresh whipped cream top a vibrant cake that brings smiles to every table. Easy, comforting, and full of love, it’s perfect for any occasion.
Ingredients
- 1 box white or vanilla cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 (6 oz) package strawberry gelatin
- 1 cup boiling water
- 2 cups fresh strawberries, chopped
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour 9×13 pan.
- Mix cake ingredients and beat 2 minutes.
- Pour batter into pan, bake 25–30 minutes, cool.
- Dissolve strawberry gelatin in boiling water; cool 5–10 min.
- Poke holes in warm cake.
- Pour gelatin over cake, chill 2 hours.
- Whip cream with sugar and vanilla; spread over cake.
- Top with fresh strawberries.
Notes
Use room-temperature ingredients for fluffiness. Fold some strawberries into gelatin for extra flavor. Make whipped cream fresh for best results. Store in fridge up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 50mg
Conclusion
Strawberry poke cake with fresh strawberries is more than just dessert it’s a story, a memory, and a hug on a plate. I love making it because it’s simple, beautiful, and full of love. Every time I serve it, I see smiles, hear laughter, and feel the warmth of family around me. Whether you’re baking for a special occasion or just to brighten a rainy afternoon, this cake brings joy and togetherness. From my kitchen to yours, I hope you enjoy making it as much as I do. Happy baking! 💖