Strawberry Poke Cake: the easy and light cake recipe

If you’re looking for a quick, easy dessert, then look no further. This Strawberry Poke Cake is an easy dessert to make, and even the most amateur baker will be able to pull it off. It’s perfect for summer or spring season, and is often described as a fruity version of the red velvet poke cake. It’s light and fluffy, with a deliciously fruity flavor. Keep a few boxes of vanilla cake mix in your cupboard and you’ll always be ready to make this dessert. Simply mix the cake mix and bake. Top with a fruity milk topping and leave to set. Incredibly moist and delicious, this fluffy cake is filled with strawberry cream and topped with fresh whipped cream and strawberries. A sweet, fruity dessert is now ready to be devoured!

What is a Poke Cake?

Poke Cake was originally invented in 1969 to improve the sales of Jell-O. Traditionally, poke cake is baked then “poked” with holes, then filled with a liquid filling. This could be a jelly, jam, or milky mixture. Because the liquid steeps into the cake, it’s a great way to ensure that every bite of the cake remains moist and flavorful.

Tips for the Best Strawberry Poke Cake

If you can’t find a vanilla cake mix, you can make any basic vanilla cake. So don’t feel obliged to use boxed cake mix, it’s just an easy shortcut!

You can also use other fruit for a different flavor Poke Cake. Try peaches, lime or even the chocolate version!

How to store Strawberry Poke cake

To make it ahead of time, you can bake the cake a day before and store it in the fridge (in an airtight container).

Can I freeze the Best Strawberry Poke Cake?

You can freeze the cake base and then assemble it on the day of serving. Simply allow it to cool, wrap in plastic wrap, and freeze for up to 3 months. Allow to thaw at room temperature before you poke it with holes and proceed with the recipe.

How to make Strawberry Poke Cake

Spray a baking tray. Put 9 crackers on the bottom of the tray.

Pour the prepared vanilla cake batter onto the Graham cracker base.

Bake for 25-30 minutes at 350°F/175°C until the inserted toothpick comes out clean.

Using the back of a wooden spoon, make 4×4 holes in the cake, getting a total of 16 holes.

In a large bowl, mash the strawberries.

Add cream cheese and condensed milk.

Add milk, stirring until smooth.

Pour the mixture onto the cake.

Spread the whipped cream over the cake.  Refrigerate the cake from 3 hours.

Cut into slices and serve with strawberries and cracker crumbs.

Notes

If you have more of a sweet tooth, you can also top the Strawberry Poke Cake with a buttercream frosting.