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.
This Strawberry Shortcake Poke Sheet Cake holds a special place in my heart. I remember the first time I made it for my nieces’ birthday party. They ran around the kitchen, sugar on their noses, eagerly waiting for me to finish poking the cake and drizzling it with strawberry syrup. The aroma of fresh strawberries and sweet cake filled the air, and I knew this recipe was a keeper. Over the years, it has become my go-to dessert whenever I want to bring a little joy and nostalgia to family gatherings.
The beauty of this cake is that it combines the soft, moist texture of a sheet cake with the juicy, sweet burst of strawberries, making it feel indulgent yet homey. I use it for everything from casual tea parties to festive celebrations, and every single time, it’s a hit.
In this article, I’m going to walk you through everything: why I adore making this cake, the ingredients and little kitchen secrets, step-by-step instructions, tips for serving, storing, and even a short 100-word version for quick reference. Let’s make magic in the kitchen together!
Why I Love Making This Strawberry Shortcake Poke Sheet Cake
I love this cake because it’s both simple and show-stopping. There’s something magical about poking holes into a soft sheet cake and watching it soak up a luscious strawberry syrup. Each bite bursts with flavor, and it’s the kind of dessert that sparks smiles instantly.
It’s versatile, too. You can make it ahead of time, store it, and it actually tastes even better the next day because the strawberries sink into the cake, creating a dessert that’s moist and flavorful all the way through.
I also love how this recipe brings people together. From measuring flour with my nieces to whisking the batter with my mom on a lazy Sunday afternoon, this cake is all about shared memories and simple joys.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need for this strawberry shortcake delight. I’ve added a few secrets that make all the difference.
Cake Ingredients:
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- ½ cup sour cream
Strawberry Syrup:
- 2 cups fresh strawberries, hulled and chopped
- ½ cup granulated sugar
- 1 tsp lemon juice
Whipped Cream Topping:
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Little Kitchen Secrets:
- Room temperature eggs and butter create a smoother batter. Don’t skip this!
- Sour cream in the batter makes the cake incredibly moist.
- Gently fold strawberries into syrup for a fresh, vibrant flavor without turning it mushy.
- Whip cream just to soft peaks overwhipping can turn it grainy.
How I Make It, Step by Step
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking pan. Line it with parchment for easy removal.
- Mix dry ingredients – flour, baking powder, baking soda, and salt – in a medium bowl.
- Cream butter and sugar – in a large bowl, beat softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- Alternate adding dry ingredients and buttermilk, starting and ending with dry ingredients. Fold in sour cream until smooth.
- Pour batter into prepared pan and spread evenly. Bake 30-35 minutes or until a toothpick comes out clean. Cool for 10 minutes.
- Prepare strawberry syrup – combine strawberries, sugar, and lemon juice in a saucepan. Cook on medium heat for 5-7 minutes until slightly thickened. Cool slightly and mash lightly for a chunky syrup.
- Poke the cake – use the handle of a wooden spoon to poke holes all over the warm cake.
- Pour strawberry syrup over cake, making sure it seeps into the holes. Let it sit 10 minutes to absorb.
- Whip the cream – beat heavy cream, powdered sugar, and vanilla extract until soft peaks form. Spread over the cake evenly.
- Chill for 1 hour before serving for the best texture and flavor infusion.
How I Serve It at Home
I love serving this cake family-style, straight from the pan, with extra fresh strawberries on the side. It pairs beautifully with a cup of tea or a glass of cold milk.
Sometimes, I like to add a sprinkling of crushed shortbread cookies on top for an extra crunch it gives it that authentic “shortcake” vibe. Watching everyone dig in with smiles on their faces is my favorite part of baking.
Storage, Reheating & Make-Ahead Tips
- Storage: Keep in an airtight container in the fridge for up to 3 days.
- Make-ahead: You can bake the cake a day in advance. Add syrup and whipped cream the next day for fresh flavor.
- Freezing: Cake only (without syrup or whipped cream) freezes well up to 2 months. Thaw overnight in the fridge.
- Reheating: For a warm twist, serve a slice with a dollop of whipped cream and a drizzle of leftover strawberry syrup.
100-Word Short Version
This Strawberry Shortcake Poke Sheet Cake is a soft, moist sheet cake drenched in sweet strawberry syrup and topped with fluffy whipped cream. I love it for family gatherings because it’s simple yet impressive. After baking, I poke holes in the warm cake, pour over homemade strawberry syrup, and let it soak. The whipped cream topping adds a light, creamy contrast to the fruity sweetness. Served chilled, it’s a crowd-pleaser every time. Perfect for birthdays, tea parties, or any cozy moment, this cake is all about love, laughter, and delicious memories shared in the kitchen.
Recipe Card Section
⏱️ Time
- Prep: 20 mins
- Cook: 35 mins
- Total: 1 hr 15 mins
🛒 Ingredients <ul> <li>2 ½ cups all-purpose flour</li> <li>2 ½ tsp baking powder</li> <li>½ tsp baking soda</li> <li>½ tsp salt</li> <li>1 cup unsalted butter, softened</li> <li>2 cups granulated sugar</li> <li>4 large eggs</li> <li>1 tsp vanilla extract</li> <li>1 cup buttermilk</li> <li>½ cup sour cream</li> <li>2 cups fresh strawberries, hulled and chopped</li> <li>½ cup granulated sugar</li> <li>1 tsp lemon juice</li> <li>2 cups heavy cream</li> <li>¼ cup powdered sugar</li> <li>1 tsp vanilla extract</li> </ul>
👩🍳 Instructions <ol> <li>Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan.</li> <li>Mix flour, baking powder, baking soda, and salt in a bowl.</li> <li>Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.</li> <li>Alternate adding dry ingredients and buttermilk. Fold in sour cream.</li> <li>Pour into pan and bake 30–35 minutes. Cool 10 minutes.</li> <li>Cook strawberries, sugar, and lemon juice until thickened. Mash lightly.</li> <li>Poke holes in warm cake and pour syrup over it. Let absorb 10 minutes.</li> <li>Whip cream with powdered sugar and vanilla to soft peaks. Spread over cake.</li> <li>Chill 1 hour before serving.</li> </ol>
📝 Notes
- Room temperature eggs and butter ensure a smooth batter.
- Sour cream makes the cake moist.
- Fold strawberries gently to avoid mushiness.
- Whip cream to soft peaks only.
🍽️ Nutrition (per slice, 1/12th)
Calories: 380 kcal
Sugar: 28g
Fat: 22g
Saturated Fat: 14g
Carbohydrates: 38g
Protein: 5g
Fiber: 2g
Sodium: 210mg
Cholesterol: 85mg
Strawberry Shortcake Poke Sheet Cake
- Prep Time: 20 mins
- Cook Time: 35 mins
- Total Time: 1 hr 15 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Shortcake Poke Sheet Cake is a moist, fluffy sheet cake drenched in homemade strawberry syrup and topped with silky whipped cream. Perfect for family gatherings or cozy afternoons, each bite bursts with sweet, fruity flavor and homemade charm.
Ingredients
- 2 ½ cups all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- ½ cup sour cream
- 2 cups fresh strawberries, hulled and chopped
- ½ cup granulated sugar
- 1 tsp lemon juice
- 2 cups heavy cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9×13-inch pan.
- Mix flour, baking powder, baking soda, and salt in a bowl.
- Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
- Alternate adding dry ingredients and buttermilk. Fold in sour cream.
- Pour into pan and bake 30–35 minutes. Cool 10 minutes.
- Cook strawberries, sugar, and lemon juice until thickened. Mash lightly.
- Poke holes in warm cake and pour syrup over it. Let absorb 10 minutes.
- Whip cream with powdered sugar and vanilla to soft peaks. Spread over cake.
- Chill 1 hour before serving.
Notes
Room temperature eggs and butter ensure a smooth batter. Sour cream makes the cake moist. Fold strawberries gently to avoid mushiness. Whip cream to soft peaks only.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg
Conclusion
Making this Strawberry Shortcake Poke Sheet Cake always fills my kitchen with love and warmth. It’s simple, comforting, and perfect for creating memories with family and friends. Each bite is a little celebration of joy, sweetness, and togetherness. I hope this recipe brings as much happiness to your table as it does to mine. Keep baking, keep sharing, and never forget that the best ingredient in any recipe is love.