Print

Moist Classic Strawberry Poke Cake Recipe with Fluffy Whipped Cream

strawberry poke cake - featured image
Print Recipe

A moist and flavorful strawberry poke cake infused with strawberry gelatin syrup and topped with fluffy whipped cream. This easy-to-make dessert is perfect for gatherings and quick to prepare.

Ingredients

Scale
  • 1 box white or yellow cake mix (about 15.25 oz / 432 g)
  • Ingredients called for on the cake box (usually eggs, oil, water)
  • 1 package (3 oz / 85 g) strawberry-flavored gelatin (like Jell-O)
  • 1 cup boiling water (240 ml)
  • 1 cup fresh strawberries, pureed or finely chopped
  • 2 cups heavy whipping cream (480 ml), cold
  • 1/2 cup powdered sugar (60 g)
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease or spray your 9×13-inch pan lightly to prevent sticking.
  2. Prepare the cake batter according to the box instructions, usually combining cake mix, eggs, oil, and water. Beat until smooth and pour into the prepared pan. Spread evenly with a spatula.
  3. Bake the cake for 30–35 minutes or until a toothpick inserted in the center comes out clean. The cake will be golden on top and spring back lightly when touched. Remove from oven and let cool for 10 minutes.
  4. While the cake cools, prepare the strawberry gelatin syrup: In a bowl, dissolve the strawberry gelatin powder in 1 cup (240 ml) boiling water, stirring until fully dissolved. Add 1 cup of fresh strawberry puree or finely chopped strawberries to the mixture.
  5. Using the handle of a wooden spoon or a skewer, poke holes all over the cake about 1 inch (2.5 cm) apart. Make sure you don’t go too deep; just enough for the syrup to seep in.
  6. Pour the strawberry gelatin mixture over the cake slowly, letting it fill the holes and soak into the cake. It’s okay if the surface looks wet. Place the cake in the refrigerator to chill for at least 2 hours, or until the gelatin sets and the cake is fully infused.
  7. Chill your mixing bowl and beaters in the fridge for 15 minutes before whipping. Then, beat 2 cups (480 ml) cold heavy cream with 1/2 cup (60 g) powdered sugar and 1 teaspoon vanilla extract until soft peaks form. Be careful not to overbeat.
  8. Spread the whipped cream evenly over the chilled cake. Use a spatula to smooth the top or create soft swirls for a pretty finish.
  9. Refrigerate the cake for another 30 minutes before serving to let the flavors meld and the whipped cream set slightly.

Notes

Chill bowl and beaters before whipping cream for better texture. Poke holes evenly and not too deep to avoid cake collapse. Use fresh strawberries in gelatin for natural flavor. Chilling time is key for moistness and flavor melding. Adjust sugar in whipped cream to taste. Gelatin filling hydrates cake if it seems dry.

Nutrition

Keywords: strawberry poke cake, poke cake, whipped cream, easy dessert, moist cake, strawberry gelatin, summer dessert

Find it online: https://emmaoven.com/moist-classic-strawberry-poke-cake-recipe-with-fluffy-whipped-cream-easy-steps/