Ingredients
For the Cake
1 box white cake mix (plus eggs and oil as directed on the box)
1 cup whole milk (use in place of the water called for on the box)
For the Strawberry Filling
2 cups fresh strawberries, hulled and sliced
1/4 cup granulated sugar
For the Strawberry Jell-O Mixture
1 box (3 oz) strawberry-flavored gelatin (Jell-O)
1 cup boiling water
1/2 cup cold water
For the Whipped Topping
2 cups heavy whipping cream, cold
1/2 cup powdered sugar (adjust to taste)
1 teaspoon pure vanilla extract
Garnish (optional)
Fresh strawberry slices
Mint leaves
Instructions
Prepare and bake the cake: Preheat the oven according to the cake mix package. Prepare the white cake batter following package directions but substitute 1 cup whole milk for the water for a richer crumb. Pour batter into a greased 9×13-inch pan and bake until a toothpick inserted near the center comes out clean, usually 25–30 minutes depending on your oven. Remove from the oven and cool thoroughly on a wire rack until the cake reaches room temperature (cooling may take 30–60 minutes).
Macerate the strawberries: While the cake cools, combine the sliced strawberries and 1/4 cup granulated sugar in a bowl. Gently toss, then let sit 15 minutes at room temperature to draw out juices. After macerating, stir again and set aside, reserving any juices produced.
Poke the cake: Once the cake has cooled completely, use the handle of a wooden spoon or the end of a large wooden utensil to poke holes across the cake surface about 1 inch apart. Make sure holes penetrate to the bottom so the gelatin and any strawberry juices sink into the crumb.
Prepare the Jell-O: In a heatproof bowl, dissolve the strawberry gelatin in 1 cup boiling water, stirring until fully dissolved. Stir in 1/2 cup cold water and allow the mixture to cool for 2–3 minutes but not set. For deeper fruit flavor, fold in 1–2 tablespoons of the reserved maceration juices (optional).
Pour gelatin over the cake: Slowly pour the warm (not scorching) gelatin evenly over the poked cake, allowing it to seep into the holes. If you notice dry pockets, use a spoon to coax the liquid into them. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or until the gelatin is fully set. Chilling overnight will intensify flavor and texture.
Whip the cream: When the gelatin has set, whip the cold heavy cream with powdered sugar and vanilla extract using an electric mixer in a chilled bowl. Start on medium speed until soft peaks form, then increase speed briefly to reach firm peaks—stop as soon as the cream holds shape to avoid overwhipping.
Assemble the cake: Spread the macerated strawberries evenly over the gelatin layer. Gently spread the whipped cream over the strawberries, smoothing with a spatula for an even finish. Decorate with additional strawberry slices and mint leaves if desired.
Chill before serving: Return the assembled cake to the refrigerator for 2–3 hours so the layers meld and slices hold cleanly. Serve chilled. Store leftovers refrigerated and consume within 2–3 days for best quality.
Troubleshooting & Consistency Tips
Cake sank or gummy center: Make sure the cake is fully baked—test with a toothpick and add a few extra minutes if necessary. Overmixing batter can also cause a dense crumb; mix just until combined.
Gelatin didn’t sink: Ensure holes are deep enough and pour the gelatin slowly; use a spoon to direct liquid into any dry spots. If your gelatin cools and begins to set while pouring, warm it briefly in short bursts to restore fluidity (do not boil).
Whipped cream weeps: Use very cold cream and a chilled bowl; add powdered sugar near the end of whipping to help stabilize. If the cream softens after assembly, keep the cake chilled until serving.
Too sweet: Reduce powdered sugar in the whipped cream, use a reduced-sugar or sugar-free gelatin if desired, or increase the ratio of fresh strawberries to add natural acidity to balance sweetness.
Storage & Make-Ahead
Refrigerator: Store the assembled cake covered with plastic wrap or an airtight cake container for up to 2–3 days. Because the cake contains fresh fruit and whipped cream, refrigeration is required.
Make-ahead: Bake the cake up to 24 hours in advance and keep it tightly wrapped at room temperature once fully cooled (or refrigerated if your kitchen is warm). Prepare the gelatin and macerated strawberries the day of serving for the best texture. You can also poke and pour gelatin the day before and add whipped cream just before serving.
Freezing: This cake does not freeze well due to the gelatin and whipped cream layers; freezing will alter texture and is not recommended.
Why This Recipe Works
The poke-and-pour method ensures flavor penetrates the cake rather than sitting only on the surface: gelatin carries strawberry flavor and juices into the crumb so every forkful is moist and fruit-forward. Substituting whole milk for water in the cake mix yields a richer, more tender crumb that stands up to added liquid without becoming soggy. Macerated strawberries contribute fresh texture and natural acidity to balance sweetness, while stabilized whipped cream provides a light, airy contrast to the juicy cake.
Expert Tips
Use very cold heavy cream and a chilled metal bowl for the most stable whipped cream.
If you want a firmer fruit layer, fold a small amount (about 1 teaspoon) of dissolved gelatin into the macerated strawberries before spreading them on the cake.
For extra strawberry intensity, replace up to 1/2 of the cold water in the gelatin with reserved strawberry maceration juices.
To make individual servings, bake in a 9×9 pan or portion into jars using the same poke-and-pour technique.
Serve slices straight from the refrigerator for the cleanest cuts; warm kitchen knives will smear the layers.
Recipe provided by Tinsuf. Try this Strawberry Shortcake Poke Cake for a bright, crowd-pleasing dessert that’s easy to make and delightful to serve.
