This incredibly moist and flavorful strawberry poke cake with fresh strawberries is the perfect way to add a burst of fruity flavor to your dessert table this spring or summer! 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. This ingredient list is no joke: water, corn syrup, high fructose corn syrup, hydrogenated vegetable oil (coconut and palm kernel oils), contains less than 2% of modified food starch, sodium caseinate (from milk), guar gum, xanthan gum, polysorbate 60, polysorbate 65, sorbitan monostearate, sodium hydroxide, natural and artificial flavors, beta carotene (color).
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.
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.
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
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.
Helpful Resources to Work Around Dietary Restrictions
If you have dietary restrictions or specific food allergies, you may be able to adjust this recipe with alternative ingredients like gluten-free flour (see my flour guide for examples), an egg substitute, or a vegan, dairy-free substitute for the butter, heavy cream, and mascarpone substitute guides.
However, swapping ingredients often means adjusting others to maintain the right texture and flavor. Unfortunately, I cannot provide detailed instructions for all dietary needs.
Expert Tips For Making Strawberry Poke Cake
- 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.
Useful Equipment
For the best results, use a digital scale to measure ingredients precisely. Just as important is a digital oven thermometer to ensure the most accurate temperature.
For this strawberry poke cake, you'll need a 9x13-inch sheet pan, an electric hand mixer to make the batter and the frosting, and a rubber spatula to gently fold the dry ingredients into the batter. And when it's time to decorate, a piping bag will help you apply the perfect finishing touch!
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:
- Apple Crumb Cake
- Blueberry Ricotta Cake
- Italian Lemon Ricotta Cake
- Caramelized Banana Upside Down Cake
- Mango Mousse Cake
- Peach Cake
For even more desserts that are just as impressive as they are delicious, check out my roundup of the 65+ Best Fancy Desserts.
Have You Tried This Recipe?
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Strawberry Poke Cake
Equipment
- Digital scale
- 9x13 inch sheet pan
Ingredients
Vanilla Sheet Cake
- 300 g (1½ cups) Granulated sugar
- 113 g (½ cups) Unsalted butter at room temperature
- 110 g (½ cups) Oil
- 3 Eggs at room temperature
- 240 g (1 cup) Greek Yogurt at room temperature
- 1 teaspoons Vanilla extract
- 375 g (3 cups) All purpose flour
- ½ teaspoon Salt
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
Strawberry sauce filling
- 600 g (2½ cups) Strawberry puree Puree fresh or frozen strawberries (defrost first)
- 100 g (½ cups) Granulated sugar
- 1 tablespoon Corn starch dissolved in 2 tablespoons of water
Mascarpone Stabilized Whipped Cream
- 460 g (2 cups) Heavy cream 36% fat content, cold
- 150 g (⅔ cups) Mascarpone 41% fat content, cold
- 60 g (½ cups) Powdered sugar sifted
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Instructions
Vanilla Sheet Cake
- Preheat your oven to 175℃ / 350℉ (no fan) and grease a 9x13-inch / 22x33 cm pan or line it with parchment paper on the bottom and sides for easy removal.
- In a large bowl, cream the room-temperature butter and sugar for a few minutes until light and fluffy. Next, add the oil, and then the room-temperature eggs one at a time, mixing well after each addition. Then, mix in the room-temperature yogurt and vanilla extract.
- Sift the dry ingredients—flour, baking powder, baking soda, and salt—into the butter mixture. Gently fold them in with a rubber spatula until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared baking pan and smooth the top with an offset spatula. Bake for about 35 minutes at 175℃ / 350℉, or until a toothpick inserted into the center comes out clean. Be sure not to overbake it, as this can cause the cake to dry out.
Strawberry sauce
- About halfway through the baking time, begin making the strawberry sauce by cooking the strawberry puree and sugar together for about 3 minutes. In a separate bowl, mix the cornstarch with water until smooth. Add a tablespoon of the warm strawberry sauce to the cornstarch mixture, then pour the cornstarch mixture into the strawberry-sugar mixture. Continue cooking for about a minute, stirring constantly, until the strawberry sauce thickens slightly.
Poke the cake
- As soon as the sheet cake is done baking, take it out of the oven and use the handle of a wooden spoon to poke holes all over the top. Pour the strawberry sauce over the hot cake, making sure to focus on filling the holes. Set aside 1-2 tablespoons of sauce for later to use as decoration.
- Let the cake come to room temperature before frosting.
Mascarpone Stabilized Whipped Cream
- Place very cold 36% fat-content heavy cream and cold 41% fat-content mascarpone into a mixing bowl, along with the sifted powdered sugar. Use an electric hand mixer to whip the mixture for about 2-3 minutes until fluffy.
Assembling
- Once the sheet cake has cooled to room temperature, spread the frosting on top. To create the marble decoration, place dollops of strawberry sauce on top of the frosting and gently swirl it into the whipped cream. For the finishing touch, pipe additional whipped cream on top and garnish with strawberries.
- Serve the strawberry poke cake fresh. Any leftovers can be covered and stored in the refrigerator for 1-2 days.
Notes
- Measure your ingredients with a digital scale for accuracy.
- All cake ingredients must be at room temperature to properly emulsify: eggs, butter, and yogurt.
- Both the mascarpone and the heavy cream need to be high in fat. The low-fat versions won't whip up correctly because they contain more water.
- Baking this cake takes 35 minutes in my oven. However, you should focus on the texture, not the time. Apply the toothpick test (it should come out clean) to avoid overbaking your cake - that would result in a dry texture.
- Chantilly cream is very easy to overwhip. When whipping, stop as soon as the mixture has reached a fluffy consistency (this will take 2-3 minutes) and early stiff peaks. It won't get stiffer after this point. In fact, if you overbeat it, it will only get runnier, and then it will break.
James
very good
Jennifer
Hi! want to make this for my son's birthday. I'm in the US and concerned about your note regarding the cup conversions from grams. I never have an occasion to use a digital scale so don't really want to go buy one for one recipe. how confident are you in your conversion amounts?🙂 Have you used them instead of grams? Just don't want to screw it up!
Katalin Nagy
The gram to cup measurements are from official sites e.g. 1 cup of flour supposed to be around 125g. But that is where the issues comes whether you use my recipe or any other recipe, depending on how you scoop the flour you might end up with 110g or 120g or 140g... your one cup is never the same as the recipe creator´s one cup, but your 120g is always the same as my 120g, if that makes sense? Measuring the ingredients is really just like measuring yourself on a bathroom scale... Easy and accurate.. also results in less baking mistakes (that alone worths the price of the scale) and even less dirty dishes.
If you message me on my Instagram, I am to happy yo help and to teach you how to use the scale. If you don´t want to use the scale, you might as well try my recipe with the cup measurement, it is not less accurate than any other recipe out there using cup measurement. Thanks a lot for considering my recipe, it is the only from scratch strawberry poke cake recipe and I can guarantee that the taste will be superior 🙂