If you’re searching for a dessert that captures the very essence of summer, look no further than Strawberry Shortcake Poke Cake. This irresistible treat combines moist white cake, sweet strawberry gelatin, swirls of fluffy whipped cream, and a crown of fresh strawberries and buttery cookie crumbles. Every bite delivers a celebration of bright flavors and creamy textures, making it the ultimate crowd-pleaser for picnics, barbecues, or just a weeknight pick-me-up.

Strawberry Shortcake Poke Cake Recipe - Recipe Image

Ingredients You’ll Need

All you need for this Strawberry Shortcake Poke Cake are a handful of well-chosen ingredients. Each one plays a starring role: the cake soaks up the berry goodness, the whipped cream brings airy lightness, and the fresh strawberries and cookie crumbles add the perfect finishing touch.

White cake mix: The base of our poke cake, it bakes up tender and beautifully absorbs the strawberry gelatin.
Strawberry gelatin: Brings a burst of berry flavor and that gorgeous pink color that makes this cake so eye-catching.
Boiling water: Essential for dissolving the gelatin thoroughly so it pours easily into every nook and cranny of the cake.
Cold water: Helps cool down the gelatin mixture for the perfect texture and sets it up nicely in the cake holes.
Fresh strawberries: Sweet, juicy, and vibrant, they add both freshness and a pop of color on top.
Heavy whipping cream: Whips up into a cloud-like topping that balances the sweetness with creamy richness.
Powdered sugar: Just the right amount to sweeten the whipped cream without overpowering the strawberries.
Vanilla extract: Adds a subtle warmth and depth to the whipped cream.
Shortbread cookies: Crushed for a buttery, crunchy finish that echoes classic shortcake flavors.

How to Make Strawberry Shortcake Poke Cake

Step 1: Bake the Cake

Start by preparing the white cake mix exactly as the package instructs and pour the batter into a 9×13-inch baking dish. Bake until golden and a toothpick inserted in the center comes out clean. Let the cake cool for about 10 minutes, just enough time for it to settle but still be warm and ready for the next step.

Step 2: Poke the Cake

Using the handle of a wooden spoon (or anything similar), poke holes all over the cake, spacing them about an inch apart. These little pockets are where all the strawberry magic will seep in, so don’t be shy with your poking!

Step 3: Prepare the Strawberry Gelatin

In a medium bowl, dissolve the strawberry gelatin in boiling water. Stir until it’s completely dissolved, then mix in the cold water to cool it down. This vibrant, fragrant liquid is what will give the Strawberry Shortcake Poke Cake its signature flavor and beautiful look.

Step 4: Pour and Chill

Carefully pour the gelatin mixture evenly over the cake, making sure it fills all the holes. Refrigerate the cake for at least 2 hours. This gives the gelatin time to set, infusing every bite with juicy strawberry flavor.

Step 5: Whip the Cream

While the cake chills, whip up the heavy cream with powdered sugar and vanilla extract until stiff peaks form. There’s nothing quite like homemade whipped cream for that luscious, melt-in-your-mouth experience.

Step 6: Assemble and Finish

Once the cake is fully chilled and set, spread the whipped cream evenly over the top. Layer on the sliced fresh strawberries and finish with a generous sprinkle of crushed shortbread cookies. Now your Strawberry Shortcake Poke Cake is ready to wow!

How to Serve Strawberry Shortcake Poke Cake

Garnishes

For a truly eye-catching finish, scatter a few extra strawberry slices and a big pinch of cookie crumbles over each slice just before serving. A sprig of mint or a dusting of powdered sugar adds a little extra charm, too!

Side Dishes

Pair your Strawberry Shortcake Poke Cake with a scoop of vanilla ice cream, a drizzle of strawberry sauce, or even a sparkling glass of lemonade. These sides make it feel even more festive and summery.

Creative Ways to Present

Try cutting the cake into individual squares and serving each in a cupcake liner for easy grab-and-go treats at parties. Or, use a round cookie cutter to create mini poke cakes for an adorable dessert platter!

Make Ahead and Storage

Storing Leftovers

Keep any leftover Strawberry Shortcake Poke Cake tightly covered in the refrigerator. It stays fresh and delicious for up to three days, making it perfect for prepping ahead of time.

Freezing

While the cake and gelatin layers freeze well, whipped cream can lose its texture after thawing. For best results, freeze the cake (without toppings) wrapped tightly, then add fresh whipped cream, strawberries, and cookies just before serving.

Reheating

This cake is best enjoyed cold, straight from the fridge. If you’d like to take the chill off, let a slice sit at room temperature for 10–15 minutes before serving—no microwaving needed!

FAQs

Can I make Strawberry Shortcake Poke Cake a day in advance?

Absolutely! In fact, making it a day ahead allows the flavors to meld and the gelatin to set perfectly. Just wait to add the whipped cream and toppings until you’re ready to serve for the freshest results.

What can I use instead of shortbread cookies?

If you don’t have shortbread cookies on hand, try golden Oreos, vanilla wafers, or even crushed graham crackers. Each one brings a unique twist to the classic poke cake topping.

Can I use frozen strawberries?

Frozen strawberries work in a pinch, especially if you thaw and drain them well. However, fresh strawberries give the best flavor and appearance for this cake.

Is there a shortcut for the whipped cream?

Yes! If you’re short on time, you can use store-bought whipped topping. It saves a few minutes, but homemade whipped cream will always give your Strawberry Shortcake Poke Cake that extra-special touch.

Can I use a different flavor of gelatin?

Certainly! While strawberry is classic, raspberry or cherry gelatin also taste wonderful and give the cake a fun color variation. Feel free to experiment with your favorites.

Final Thoughts

This Strawberry Shortcake Poke Cake is pure joy in dessert form—simple, stunning, and bursting with fresh flavor. Gather your ingredients and treat yourself and your loved ones to a slice (or two) of this delightful cake. You’ll be making it again and again!

Strawberry Shortcake Poke Cake Recipe

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4.8 from 14 reviews

Author: admin
Total Time: 2 hours 50 minutes
Yield: 12 servings 1x
Diet: Non-Vegetarian

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Description

This Strawberry Shortcake Poke Cake is a delightful twist on a classic dessert, featuring a moist white cake infused with sweet strawberry gelatin, topped with fresh whipped cream, juicy strawberries, and a crunchy shortbread cookie crumble. Perfect for summer gatherings and easy to prepare, this vibrant dessert combines light textures and rich flavors for a crowd-pleasing treat.

Ingredients

Scale

Cake

1 box white cake mix (plus ingredients listed on the package)
1 package (3 oz) strawberry gelatin
1 cup boiling water
1/2 cup cold water

Topping

1 pint fresh strawberries, sliced
2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 package (6–8 oz) shortbread cookies, crushed

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Instructions

Prepare the Cake: Follow the package directions to prepare the white cake mix and bake in a 9×13-inch baking dish. Once baked, let the cake cool for 10 minutes to set.
Poke the Cake: Use the handle of a wooden spoon to poke holes throughout the cake about 1 inch apart, creating spaces for the gelatin to soak in.
Make the Gelatin Mixture: In a medium bowl, dissolve the strawberry gelatin in 1 cup boiling water. Stir in 1/2 cup cold water to cool the mixture slightly.
Pour Gelatin Over Cake: Carefully pour the strawberry gelatin evenly over the cake, ensuring that the liquid seeps into all the holes for maximum flavor infusion.
Chill the Cake: Refrigerate the cake for at least 2 hours to allow the gelatin to set properly and the flavors to meld.
Prepare Whipped Cream: In a large bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form, creating a rich and fluffy topping.
Assemble the Cake: Spread the whipped cream evenly over the chilled gelatin-infused cake, then top with sliced fresh strawberries.
Add Cookie Crumble: Sprinkle the crushed shortbread cookies on top for added texture and a buttery flavor contrast right before serving.

Notes

You can substitute whipped topping for the homemade whipped cream if you prefer a quicker version.
Try using golden Oreos or graham crackers in place of shortbread cookies for a different flavor profile.
Store leftovers in the refrigerator for up to 3 days to maintain freshness.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking, Refrigeration
Cuisine: American