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+ servings
a slice of strawberry poke cake

Strawberry Poke Cake

This classic cake is fluffy, moist, and full of delicious strawberry flavor.
Course Dessert
Cuisine american, western
Prep Time 5 minutes
Cook Time 32 minutes
Cool Time 1 hour 20 minutes
Total Time 1 hour 57 minutes
Servings 10 servings
Calories 407kcal


For the cake:

  • 15 ¼ ounces (432g) 1 box white cake mix
  • 1 ¼ cups (296ml) water
  • cup (78ml) vegetable oil
  • 3 egg whites

For the filling:

  • 1 cup (237ml) boiling water
  • 3 ounces (85g) 1 box strawberry gelatin

For decorating:

  • 12 ounces (340g) 1 can white frosting
  • .68 oz (18g) red decorating gel
  • 12 fresh strawberries cut in half


  • Preheat oven to 350F / 180C. Spray 13x9 pan with cooking spray. Mix cake mix, water, oil, and egg whites on low speed for 30 seconds in a large bowl. Then mix on medium speed for 2 minutes, making sure to scrape down the sides of the bowl. Pour cake mixture into the prepared pan.
  • Bake for 28-32 minutes. Test the doneness of the cake by inserting a toothpick into the center of the cake. If it comes out clean, it’s finished baking. Remove from oven and cool on a rack for 20 minutes.
  • Boil water and add the gelatin packet to a bowl. Pour in the boiling water and stir until gelatin is dissolved.
  • Use a wooden spoon handle to poke holes in the cake about one inch apart, going halfway down into the cake. Carefully pour the gelatin over the whole cake evenly. Cool for 1 hour in the refrigerator.
  • Once the cake is cool, use a spatula to spread on the frosting, then add red decorating gel. Use a knife to cut the cake into 4x3 rows. Garnish with strawberries, serve, and enjoy!


  • If you don’t have a wooden spoon for poking the cake, you can use a metal fork or a drinking straw. 
  • If you don’t have a ton of time to wait for the gelatin to set and “cool”, try placing the cake in the freezer for about a half-hour and check on it. 
  • If you’re going to use a homemade cake recipe, it will add to your prep time.
  • Clean your knife after each cut when cutting the cake. The frosting makes the knife very messy and cutting becomes extremely hard. 
  • Keeping your cake in the refrigerator when not being served is helpful so that your icing doesn’t become too soft. 
  • If you find your gelatin isn’t going in the holes well, use a funnel.
  • Inspired by a Betty Crocker Recipe.


Calories: 407kcal | Carbohydrates: 67g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Trans Fat: 1g | Sodium: 420mg | Potassium: 76mg | Fiber: 1g | Sugar: 48g | Vitamin A: 2IU | Vitamin C: 8mg | Calcium: 100mg | Iron: 1mg