Strawberry Poke Cake

A moist strawberry poke cake with a homemade white cake mix and strawberry syrup poured into poked hole in the cake. Topped with a homemade whipped cream frosting and sliced strawberries.
Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 12 -18
Author Jessica (


  • [b]For the White Cake
  • [/b]2 1/4 cups cake flour
  • 1 Tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups buttermilk , at room temperature
  • 4 extra large egg whites , at room temperature
  • 1 1/2 cups granulated sugar
  • 8 Tablespoons (4-ounces) unsalted butter, at room temperature
  • 1 1/2 teaspoons pure vanilla extract
  • [b]For the Syrup
  • [/b]
  • 1 cup boiling water
  • 1 {3 oz.} packet Strawberry Jello
  • 1/2 cold water
  • 1 cup strawberry ice cream , melted, see below
  • Topping
  • 2 cups heavy cream or 8 oz cool whip
  • 1/3 cup powdered sugar
  • Sliced strawberries


  • Preheat the oven to 350° F. Butter and flour a 9 x 13-inch baking pan; set aside.
  • In a medium bowl, whisk together the flour, baking powder, and salt. In a separate medium bowl, whisk together the buttermilk and egg whites.
  • In a bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until they are light and creamy, about 3 minutes. Add the vanilla and scrape down the sides of the bowl and continue beating. Add flour mixture in portions still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the milk-egg mixture, beating until the batter one. Add the last of the dry ingredients.
  • Beat batter for 2 minutes to ensure that it is thoroughly mixed and well aerated. Pour the batter into the prepared baking pan and smooth the top with a rubber spatula.
  • Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let cake cool completely in pan on a wire rack, at least one hour.
  • Once cake has cooled, in a small saucepan on medium heat, boil 1 cup water then pour jello packet in a stir until dissolved. Stir in water. Stir in ice cream.
  • Using a wooden spoon or pen, poke holes into cake and pour jello mixture into the holes. Refrigerate for 3 hours. 7. In a bowl fitted with a mixer, whip heavy cream until it peaks. Add powdered sugar. If using pre-made whipped topping, beat powdered sugar and whipped cream on low speed for 1 minute. Spread topping evenly over cake and place sliced strawberries on top.


This cake can be made an alternative way:
Use a store bought, pre-made white cake mix and make cake according to directions. A store bought, pre-made whipped topping can be used as well with 1/3 cup powdered sugar.
***This cake does not need ice cream if preferred. Simply add 1/2 cup more of cold water to jello after it cools.