Name: Strawberry Poke Sheet Cake from Scratch
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour; 2 ½ tsp baking powder; ½ tsp salt; ½ cup unsalted butter, softened; 1 ¾ cups granulated sugar; 4 large eggs, room temperature; 1 tsp vanilla extract; 1 cup whole milk, room temperature; 1 can (14 oz) sweetened condensed milk; 1 package (3 oz) strawberry-flavored gelatin; 1 cup boiling water; 2 cups fresh strawberries, chopped; 2 cups heavy whipping cream; ¼ cup powdered sugar; 1 tsp vanilla extract; Fresh strawberries for garnish

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Hi👋 I’m MARILYN, a 34-year-old FROM 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.

One of my fondest childhood memories is of my mum baking in our little kitchen on a rainy Saturday afternoon. The smell of sweet vanilla, fresh strawberries, and warm butter filling the air, while my siblings and I would sneak little tastes of the batter, giggling as we tried not to get caught. That memory inspired me to make this Strawberry Poke Sheet Cake from Scratch. Every time I bake it, I feel like I’m recreating that cozy moment, filling my home with love, laughter, and sweetness. The soft cake, soaked in a strawberry glaze, topped with fluffy whipped cream and fresh berries, feels like a hug on a plate.

I love making this Strawberry Poke Sheet Cake from Scratch because it’s simple, fun, and always a crowd-pleaser. Whether I’m baking for my family, friends, or just a quiet treat for myself, this cake feels special but never fussy. It’s one of those recipes that turns ordinary moments into celebrations, reminding me that food truly brings people together.

I first learned to make this cake from scratch because I wanted something bright, fruity, and nostalgic. I wanted the sweetness of strawberries to shine, the cake to be soft and tender, and the whole thing to be a joy to make not intimidating. Over the years, I’ve perfected the balance of flavors and textures, and now, I can make this cake confidently for any occasion.

Why I Love Making This Recipe

There’s something magical about a poke cake. The way the cake soaks up the strawberry glaze is mesmerizing each bite is juicy, soft, and bursting with flavor. I love that this recipe is forgiving, yet impressive. It’s perfect for beginners like my younger self and satisfying for seasoned bakers like me. Making the Strawberry Poke Sheet Cake from Scratch is not just baking; it’s a little ritual that fills my home with warmth and makes everyone smile.

I also adore the versatility of this cake. You can enjoy it as a decadent dessert after dinner, a sweet treat at tea time, or even a birthday cake for someone special. Watching people take that first bite, eyes lighting up, is my favorite reward. This cake brings women, families, and friends together it’s love in dessert form.

Ingredients & Little Kitchen Secrets

Here’s what you’ll need to create this sweet masterpiece. I’ll also share my little secrets for making the cake extra moist and flavorful:

For the Cake:

2 ½ cups all-purpose flour
2 ½ tsp baking powder
½ tsp salt
½ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 tsp pure vanilla extract
1 cup whole milk, room temperature

For the Strawberry Glaze:

1 can (14 oz) sweetened condensed milk
1 package (3 oz) strawberry-flavored gelatin
1 cup boiling water
2 cups fresh strawberries, chopped

For the Whipped Cream Topping:

2 cups heavy whipping cream
¼ cup powdered sugar
1 tsp vanilla extract
Fresh strawberries for garnish

Little Kitchen Secrets:

Use room-temperature eggs and milk for a lighter, fluffier cake.
Sift your flour and baking powder together to avoid lumps.
Chill the whipped cream bowl and beaters in the freezer for 10–15 minutes for perfectly fluffy cream.

How I Make It, Step by Step

Preheat & Prepare: I start by preheating my oven to 350°F (175°C). I grease and flour a 9×13-inch sheet pan this ensures my cake slides out easily and stays intact.
Mix Dry Ingredients: I whisk together flour, baking powder, and salt in a bowl. This step may seem simple, but it guarantees that my cake rises evenly and has a tender crumb.
Cream Butter & Sugar: Using a stand mixer, I beat the softened butter and sugar until it’s light and fluffy usually about 3–4 minutes. This creates the cake’s airy texture.
Add Eggs & Vanilla: I add eggs one at a time, beating well after each addition, and then pour in vanilla extract. This helps emulsify the batter for a smooth consistency.
Combine Wet & Dry: Alternating between the milk and flour mixture, I fold everything together gently. I always start and end with the flour mixture. Overmixing can make the cake tough, so I’m careful here.
Bake the Cake: I pour the batter into my prepared pan, smoothing the top with a spatula. The oven fills with a comforting aroma as it bakes for 30–35 minutes, until a toothpick inserted comes out clean.
Prepare Strawberry Glaze: While the cake cools slightly, I dissolve the strawberry gelatin in boiling water, then stir in sweetened condensed milk. I fold in chopped strawberries for that fresh, fruity burst.
Poke & Pour: Using the handle of a wooden spoon, I poke holes all over the warm cake. Then I slowly pour the strawberry glaze, making sure it seeps into every hole this is what makes the cake so moist and magical.
Whip the Cream: I beat the chilled heavy cream with powdered sugar and vanilla until stiff peaks form. The cream adds a light, airy layer that balances the sweetness.
Assemble: I spread the whipped cream evenly over the cooled cake, then top with additional fresh strawberries for a beautiful finish.

How I Serve It at Home

I love serving this cake family-style, right from the baking dish. Sometimes I cut it into generous squares and place them on pretty dessert plates. A little garnish of mint leaves adds a pop of color. I pour a small bowl of extra strawberry glaze on the side for anyone wanting a little more indulgence.

For special occasions, I like to layer the cake with extra whipped cream and strawberries in individual dessert cups it’s charming, elegant, and perfect for sharing. No matter how it’s served, the smiles around the table are what make this recipe so rewarding.

Storage, Reheating & Make-Ahead Tips

Storage: Store the cake in an airtight container in the fridge. It stays fresh for up to 4 days.
Make-Ahead: You can bake the cake a day in advance, poke it, and pour the strawberry glaze over it. Add whipped cream just before serving.
Freezing: Slice the cake before freezing, wrap individual pieces in plastic wrap and foil, and freeze for up to 2 months. Thaw in the fridge overnight.

Little tip: the cake actually tastes even better the next day as the flavors meld beautifully!

100-Word Short Version

This Strawberry Poke Sheet Cake from Scratch is my go-to dessert for cozy family gatherings. A soft, moist cake gets “poked” and drenched in a strawberry glaze, creating a juicy, flavorful treat. Topped with homemade whipped cream and fresh strawberries, it’s simple, comforting, and irresistible. I love making it because it’s easy, fun, and fills the kitchen with warm, nostalgic aromas. Perfect for birthdays, afternoon tea, or just a sweet indulgence, this cake turns ordinary moments into cherished memories. Follow my step-by-step guide for a strawberry-filled hug in every bite.

Recipe Card Section

⏱️ Time

Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes

🛒 Ingredients <ul> <li>2 ½ cups all-purpose flour</li> <li>2 ½ tsp baking powder</li> <li>½ tsp salt</li> <li>½ cup unsalted butter, softened</li> <li>1 ¾ cups granulated sugar</li> <li>4 large eggs, room temperature</li> <li>1 tsp vanilla extract</li> <li>1 cup whole milk, room temperature</li> <li>1 can (14 oz) sweetened condensed milk</li> <li>1 package (3 oz) strawberry-flavored gelatin</li> <li>1 cup boiling water</li> <li>2 cups fresh strawberries, chopped</li> <li>2 cups heavy whipping cream</li> <li>¼ cup powdered sugar</li> <li>1 tsp vanilla extract</li> <li>Fresh strawberries for garnish</li> </ul>

👩‍🍳 Instructions <ol> <li>Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch pan.</li> <li>Whisk together flour, baking powder, and salt.</li> <li>Cream butter and sugar until light and fluffy.</li> <li>Add eggs one at a time, then vanilla.</li> <li>Alternate adding milk and flour mixture, beginning and ending with flour.</li> <li>Pour batter into pan and bake 30–35 minutes, until a toothpick comes out clean.</li> <li>Dissolve strawberry gelatin in boiling water, stir in sweetened condensed milk and chopped strawberries.</li> <li>Poke holes in warm cake and pour strawberry glaze over.</li> <li>Whip cream with powdered sugar and vanilla until stiff peaks form.</li> <li>Spread whipped cream over cooled cake, top with fresh strawberries, and serve.</li> </ol>

📝 Notes

Use room-temperature ingredients for better texture.
Chill mixing bowl and beaters for perfect whipped cream.
Cake can be made ahead; add whipped cream just before serving.
Store in an airtight container in the fridge for up to 4 days.

🍽️ Nutrition (per serving, approximate)
Calories: 350 kcal 🍰
Sugar: 28g 🍓
Fat: 18g 🧈
Saturated Fat: 10g 🥛
Carbohydrates: 40g 🌾
Protein: 5g 🥚
Fiber: 2g 🌿
Sodium: 180mg 🧂
Cholesterol: 65mg 🥚

Conclusion

Baking this Strawberry Poke Sheet Cake from Scratch always brings me back to those cozy afternoons in my mum’s kitchen. Every step from mixing the batter to poking the cake, pouring the glaze, and topping it with whipped cream — feels like creating memories. It’s more than just a dessert; it’s love, warmth, and joy all on a plate. I hope this recipe fills your kitchen with sweetness, your table with smiles, and your heart with that same cozy happiness I feel every time I bake it. Enjoy every bite you deserve it! 💖