Strawberry Poke Cake
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Enjoy a moist and flavorful strawberry poke cake made with real strawberry syrup and creamy whipped topping. This easy dessert is perfect for any occasion and loved by both kids and adults!
When it comes to desserts that wow a crowd, a strawberry poke cake never fails. I still remember the first time I made it for a family gathering. The vibrant streaks of strawberry pie filling soaked into every bite had everyone returning for seconds. It’s one of those recipes that’s so simple yet feels like a special treat every single time.
It starts with a boxed cake mix and canned pie filling, so there’s no need to spend hours in the kitchen. The convenience makes it one of my go-to recipes when I need something quick but impressive. I usually dress it up with fresh strawberries, but it can be kept simple with just a fluffy layer of whipped topping.
This poke cake is easier to make than my strawberry cupcakes with sprinkle filling. All you need to do is bake the cake, poke holes in it (hence the name), and pour over a delicious strawberry filling that soaks into every hole. It’s fun to make, incredibly satisfying, and the results are always crowd-pleasing. Trust me, once you make this, it’ll become a favorite in your dessert rotation!
Items Needed
Here’s what you’ll need to make the cake:
- White cake mix plus ingredients listed on the box: Provides a quick and reliable base for a fluffy and light cake.
- Strawberry pie filling: Adds rich, sweet strawberry flavor that soaks into the cake for a vibrant and moist dessert.
- Cool Whip (thawed): Creates a creamy, light topping that balances the sweetness and adds a smooth texture.
- Fresh strawberries (sliced): Adds a burst of natural flavor, vibrant color, and a fresh finish to the cake.
Tools you’ll need
Before starting the recipe, you’ll want to have all your kitchen essentials ready. I recommend having the following items:
Ways To Customize
Here are some fun and simple ways to customize your strawberry poke cake:
- Switch the pie filling: Try using blueberry, cherry, or raspberry pie filling for a different fruity soak.
- Use a flavored cake mix: Swap the white cake mix for strawberry, vanilla, or lemon to complement the flavors. You can even try a carrot cake poke cake.
- Add a topping: Sprinkle crushed graham crackers, white chocolate shavings, or chopped nuts on top of the Cool Whip for extra texture.
- Try homemade whipped cream: Replace Cool Whip with freshly made stabilized whipped cream for a homemade touch.
- Add a drizzle: Finish with a drizzle of chocolate syrup, caramel sauce, or strawberry glaze for added indulgence.
- Layer with more fruit: Add other fruits like blueberries, blackberries, or kiwi for a colorful and fresh topping.
Be sure to check out the full recipe and ingredient list below.
How To Make It
Follow the instructions on the cake mix box to prepare the batter. Once done, set the pan on a wire rack to cool for 15 minutes.
Pour it into the prepared baking dish and bake until a toothpick inserted in the center comes out clean.
Use the end of a wooden spoon to poke holes in the cake about every inch apart.
Carefully pour the strawberry pie filling evenly over the top of the cake. Cover and refrigerate for 1 hour.
Top with Cool Whip: Spread the thawed Cool Whip evenly over the pie filling.
Just before serving, top the cake with the sliced strawberries in a decorative manner. Enjoy!
Note
Ensure the cake is completely cooled before adding the Cool Whip to prevent it from melting and losing its fluffy texture.
Storage
To store strawberry poke cake, cover it tightly with plastic wrap or transfer it to an airtight container and refrigerate it for up to 3 days. When ready to serve, just slice and enjoy straight from the fridge. For best results, wait to add the fresh strawberries until just before serving to keep them fresh and vibrant.
Helpful Hints
Pro tip: Let It Cool Completely!
Make sure the cake has cooled for at least 15 minutes before poking holes and adding the strawberry filling. This helps the filling soak in properly without making the cake soggy.
Here are some tips to ensure your strawberry poke cake turns out perfectly every time:
- Be sure to poke holes in the cake while it’s still warm, but not too hot, so the strawberry filling soaks in properly without spilling over.
- If you prefer a thicker topping, you can double the amount of Cool Whip or add a layer of freshly whipped cream for extra creaminess.
- For an extra burst of flavor, try adding a splash of vanilla extract to the cake mix or a squeeze of lemon juice to the strawberries.
- Let the cake chill for at least an hour, but the longer it sits, the more the flavors meld together for a deliciously moist dessert.
Serving Suggestions
For a simple yet satisfying option, serve the strawberry poke cake chilled, topped with freshly sliced strawberries and a generous dollop of whipped cream or Cool Whip. The cool cake with the sweet, creamy topping is a refreshing dessert for warmer days. It also goes well with a cup of hot or iced white chocolate mocha.
For a refreshing summer treat, try serving the cake with a scoop of vanilla or strawberry ice cream. The cold, creamy ice cream pairs perfectly with the moist, fruity cake, offering a delicious contrast in texture. For an added crunch, sprinkle crushed graham crackers or toasted coconut on top before serving.
If you want to add even more flavor, drizzle chocolate or caramel sauce over the cake just before serving. The rich sauce enhances the sweetness of the strawberries and gives the poke cake a little extra something. This is a great option for special occasions or when you want to make the dessert feel a bit more special.
FAQs
Recipe
Strawberry Poke Cake
Ingredients
- 1 box white cake mix plus ingredients listed on the box
- 42 ounces strawberry pie filling 2 21-ounce cans
- 8- ounces Cool Whip thawed
- 2 pints fresh strawberries sliced
Instructions
- Follow the instructions on the cake mix box to prepare the batter. Pour it into the prepared baking dish and bake until a toothpick inserted in the center comes out clean. Once done, set the pan on a wire rack to cool for 15 minutes.
- Use the end of a wooden spoon to poke holes in the cake about every inch apart. Carefully pour the strawberry pie filling evenly over the top of the cake. Cover and refrigerate for 1 hour.
- Top with Cool Whip: Spread the thawed Cool Whip evenly over the pie filling.
- Just before serving, top the cake with the sliced strawberries in a decorative manner. Enjoy!
