With a soft vanilla sponge soaked in homemade strawberry sauce and topped with luscious Chantilly whipped topping, every bite packs an irresistible flavor and a melt-in-your-mouth texture.
Best From Scratch Strawberry Poke Cake Recipe
This isn't your typical boxed mix and strawberry Jello poke cake! This 100% homemade strawberry cake isn't just easy to make but also delivers the most incredible flavor without artificial ingredients! Just my soft, moist vanilla sponge, soaked with a fresh strawberry sauce and topped with my fluffy Chantilly Cream.
Even beginners can create a beautiful, delicious dessert in just an hour without any fancy equipment—just basic pantry staples you likely already have at home. Plus, it is super customizable, so you can experiment with different fruit sauces, toppings, and cake flavors to make it your own!
Katalin's Take On Why Bother Making This Cake From Scratch Using Real Ingredients
If you had looked at other recipes for strawberry poke cakes before landing here, you would have probably seen plenty of them using boxed cake mix, strawberry Jello, and Cool Whip. I am proud to say that this recipe uses none of those, and once you taste it, you'll understand why making it from scratch is the only way to go!
Yes, boxed cake mix is a convenient shortcut if you're short on time. However, making my few ingredients vanilla sponge really can´t be easier.
Regarding the flavor.... The fantastic flavor comes from making the strawberry sauce from scratch. Unlike Jello, which doesn't even contain real strawberries, a homemade strawberry filling uses just a few simple ingredients and gives you a fresh, vibrant berry flavor.
Regarding the whipped topping... While Cool Whip is an easy go-to alternative, it is packed with artificial ingredients, except real cream. On the other hand, real whipped cream requires just two ingredients: heavy cream and powdered sugar. I also use mascarpone to add stability and give it a rich, luxurious texture!
Give my recipe a try, and you will never look at poke cake the same way.
Ingredients
You will need some base pantry ingredients for the cake, such as butter, sugar, oil, eggs, flour, and so on. The strawberry sauce comes together really easily using real strawberries, a little bit of sugar, and cornstarch. Lastly, we ship up the frosting using heavy cream, mascarpone, and powdered sugar.
You can find the ingredient quantities in the original strawberry poke cake recipe on Spatula Desserts.
The Secret Ingredients to Making Moist Vanilla Sheet Cake Are 1. Oil, and 2. Greek-style Yogurt
If an incredibly moist, sink-between-your-teeth cake is your goal, you only need two key ingredients: vegetable oil and Greek-style yogurt. We also use butter, which adds rich flavor. However, the oil keeps the cake soft and tender for days since it stays liquid at room temperature. The Greek yogurt adds a slight tang while keeping the cake ultra-moist without making it heavy. Together, they create the perfect balance of fluffy and flavorful.
First, ensure your eggs, butter, and Greek yogurt are at room temperature so they easily blend into the batter. Also, make sure you use unsalted butter; otherwise, you may end up with salty cake.
When your ingredients are ready, preheat your oven to 350°F (175°C) and grease a 9x13-inch (22x33 cm) pan. You can also line it with parchment paper, covering the bottom and sides for easy removal.
In a large mixing bowl, cream the butter and sugar together for a few minutes until light and fluffy. Next, add the oil, followed by the eggs (one at a time, mixing well after each). Then, stir in the Greek yogurt and vanilla extract.
Sift the dry ingredients—the all-purpose flour, baking powder, baking soda, and salt—into the wet mixture. Please don't skip the salt, as it plays a vital role in balancing the flavors! Use a rubber spatula to gently fold everything together, being careful not to overmix.
Pour the batter into your prepared pan, smoothing the top with an offset spatula. Bake the cake for about 35 minutes at 350°F (175°C) or until a toothpick inserted comes out clean.
You can find the ingredient quantities and more step-by-step details in the original strawberry poke cake recipe on Spatula Desserts.
10-minute Real Strawberry Sauce Instead of Jello... Yummy!
Around halfway through baking, start preparing your fresh strawberry sauce. If using frozen strawberries, be sure to let them thaw first.
Start by pureeing the strawberries. Then, heat the strawberry purée and granulated sugar in a saucepan over medium heat for about three minutes, stirring occasionally.
In a small bowl, whisk the cornstarch and water together until smooth. Add 1-2 tablespoons of the warm strawberry puree into the mixture, then pour the content of the bowl back into the saucepan.
Cook for the sauce for about one more minute, stirring continuously, until the sauce thickens slightly.
Now, the Fun Part! Let´s Poke the Cake
You can find the ingredient quantities and more step-by-step details in the original strawberry poke cake recipe on Spatula Desserts.
Once the cake has thoroughly baked (you'll know it's done when you can stick a toothpick in the middle in the center, and it comes out clean), remove it from the oven and immediately use the handle of a wooden spoon to poke holes across the surface.
Then, pour the warm strawberry sauce over the cake, ensuring it seeps into each hole. Put aside approx. 2 tablespoons of the sauce for decorating.
Allow the cake to cool completely to room temperature before adding the frosting.
Finish With a Mascarpone Stabilized Whipped Cream (Chantilly Cream) Frosting
To make the rich and creamy Chantilly Cream topping, combine the very cold heavy cream and mascarpone in a mixing bowl with sifted powdered sugar. Use an electric hand mixer to whip the mixture for about 2-3 minutes until it is smooth and fluffy with stiff peaks. Do not whip after this point, or you'll end up with runny whipped cream!
Once the sheet cake has completely cooled, spread the frosting evenly over the top.
Optional: For a beautiful marble effect, add small dollops of strawberry sauce on top and gently swirl it into the whipped cream. Pipe extra whipped cream on top for a beautiful final touch, then garnish it with fresh strawberries. Serve it fresh, and enjoy!
Store and Freeze Like a Pro
As delicious as this recipe is, it's hard to imagine you'll have any strawberry poke cake at the end of the day. However, if you have leftovers or want to make it a day or two in advance, cover the cake and keep it in the refrigerator for 1-2 days.
To freeze your unfrosted cake, wrap the entire cake tightly in plastic wrap, then add a layer of aluminum foil. Thaw it overnight in the fridge, then enjoy!
I do not recommend freezing frosted cake as Chantilly does not freeze well.
Want to Customize It? Here Are Some Flavor Variations
Who says you have to make your poke cake strawberry? One of the best things about this cake is how easy it is to switch up the flavors! Whether you want to experiment with different fruits, toppings, or cake flavors, there are endless ways to customize it. Here are a few ways:
Instead of strawberries, try a raspberry reduction (like in my chocolate raspberry cupcakes), mango curd, or lemon curd for a zesty twist. If you're a chocolate lover, try this recipe with fudge sauce or my white chocolate sauce.
Instead of vanilla cake, try this recipe with my chocolate sponge cake as a base, which pairs beautifully with strawberry. You can even make your strawberry poke cake with a strawberry cake mix!
Add some crunch with my strawberry shortcake crumble as a topping, or sprinkle on crushed nuts, sprinkles, or chocolate shavings.
Instead of the whipped cream topping, you can use my cream cheese frosting or one of these 25 types of frostings for a rich, creamy finish.
Expert Tips For Making Strawberry Poke Cake
You can find the ingredient quantities and more step-by-step details in the original strawberry poke cake recipe on Spatula Desserts.
- Always use full-fat, high-quality ingredients when baking, as low-fat versions contain more water and won't come together correctly. I recommend heavy cream with at least 36% fat, mascarpone with 41% fat, and European-style unsalted butter with 82% fat.
- Make sure the heavy cream and mascarpone are very cold when making the Chantilly cream. Cold ingredients whip up faster and hold their shape better.
- Feel free to adjust the hole size to your preference. For smaller strawberry pokes, you can use a drinking straw instead of a spoon handle.
- For easier slicing and a cleaner presentation, poke the holes about 1.5-2 inches apart in neat rows.
- Since baking times can vary depending on your oven, use the toothpick test to check for doneness versus only time.
Try Some Of My Other Cake Recipes
If you thought my strawberry poke cake without Jello was tasty, you'll also love my other fruity cakes:
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