Strawberry Shortcake Poke Cake

Name: Strawberry Shortcake Poke Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 box of vanilla cake mix; 3 large eggs; 1 cup water; 1/3 cup vegetable oil; 1 cup fresh strawberries, hulled and sliced; 1/2 cup sugar; 1/2 cup water; 2 cups heavy whipping cream; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; Fresh strawberries for garnish

Highlighted under: Baked Perfection

I absolutely love making this Strawberry Shortcake Poke Cake for gatherings—it’s a showstopper! The moist cake soaked in sweet strawberry syrup is simply irresistible, and the rich whipped cream topping adds the perfect finishing touch. Whether you're celebrating a birthday or enjoying a summer barbecue, this dessert never fails to impress. Plus, it’s surprisingly easy to assemble, making it one of my go-to recipes when I want something delicious without spending all day in the kitchen.

Created by

Maribel Hayes

Last updated on 2026-02-24T01:33:36.444Z

When I first created this Strawberry Shortcake Poke Cake, I was inspired by a family picnic. I wanted to bring a dessert that was light, fruity, and absolutely delicious. After experimenting with different methods, I discovered that poking holes in the cake allows for the perfect infusion of strawberry flavor, making each slice moist and delectable. It’s become a staple in my recipe collection!

One tip I learned along the way is to let the cake cool completely before adding the strawberry syrup. This step allows the syrup to soak in evenly, giving the cake that signature burst of flavor everyone loves. Trust me, this little detail makes all the difference in the world!

Why You'll Love This Recipe
Fresh strawberries make this cake burst with flavor.
A light and airy texture that delights your senses.
Perfectly sweetened for a crowd-pleasing finish.

The Importance of Choosing the Right Strawberries

When making the strawberry syrup for this cake, it’s crucial to pick ripe, seasonal strawberries. Look for berries that are bright red with no green or white patches. These will provide the best flavor and sweetness, enhancing the syrup’s richness. If you can’t find fresh strawberries, frozen ones can be an alternative, but make sure to thaw them properly to avoid excess moisture in your syrup.

To achieve the right consistency in your syrup, don’t rush the cooking process. Allow the strawberries to break down completely; this will help concentrate their flavor. If your syrup seems too thin after cooking, simmer it a bit longer while stirring gently until it thickens to your desired consistency.

Mastering the Whipped Topping

For the whipped cream topping, ensure your heavy cream is cold; this helps achieve fluffy peaks. I recommend chilling your mixing bowl and beaters as well for about 10-15 minutes beforehand. Beat the cream at medium-high speed until soft peaks form, being mindful not to overbeat, which can turn your whipped cream into butter.

Adding powdered sugar not only sweetens the whipped cream but also stabilizes it, preventing it from collapsing. If you want to experiment with flavors, consider adding a splash of almond or citrus extract to the whipped cream for added depth.

Ingredients

For the Cake

1 box of vanilla cake mix
3 large eggs
1 cup water
1/3 cup vegetable oil

For the Strawberry Syrup

1 cup fresh strawberries, hulled and sliced
1/2 cup sugar
1/2 cup water

For the Topping

2 cups heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Fresh strawberries for garnish

Instructions

Prepare the Cake

Preheat your oven to 350°F (175°C). In a large bowl, mix the cake mix, eggs, water, and oil as per the package directions. Pour the batter into a greased 9x13 inch baking dish and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Make the Strawberry Syrup

While the cake is baking, combine the sliced strawberries, sugar, and water in a small saucepan. Cook over medium heat until the strawberries break down and the mixture thickens, about 10 minutes. Remove from heat and let cool.

Poke and Soak

Once the cake is baked and cooled for about 10 minutes, use a fork or skewer to poke holes all over the surface. Pour the strawberry syrup evenly over the cake, ensuring it seeps into the holes.

Prepare the Topping

In a mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla until soft peaks form. Spread the whipped cream over the cake and top with fresh strawberries.

Serve

Chill the cake for at least an hour before serving to allow the flavors to meld. Slice, serve, and enjoy!

Pro Tips

For a more intense strawberry flavor, consider adding a splash of strawberry extract to the whipped cream or garnishing with strawberry slices before serving.

Storage and Make-Ahead Tips

This Strawberry Shortcake Poke Cake can be made ahead of time, making it perfect for gatherings. Once prepared, store the cake in the refrigerator, where it can last for up to 3 days. Cover it with plastic wrap to prevent the whipped cream from absorbing any odors from your fridge.

If you want to freeze the cake, it’s best to freeze it without the whipped cream topping. Wrap the cooled, unpoked cake in plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. When ready to serve, let it thaw in the refrigerator, poke holes, and add the syrup and topping before serving.

Serving Suggestions and Variations

For an extra touch, consider serving the cake with a scoop of vanilla ice cream or a drizzle of chocolate sauce for those chocolate lovers. You can also garnish individual slices with mint leaves for a pop of color and freshness.

If you're looking to experiment, you can substitute other fruits for the strawberry syrup. Raspberries, blueberries, or peaches make delightful variations and can add unique flavors to your poke cake. Just be sure to adjust the sugar levels based on the sweetness of the fruit you choose.

Questions About Recipes

→ Can I make this cake in advance?

Yes, you can prepare the cake a day before. Just add the strawberry syrup and whipped cream topping on the day you plan to serve it.

→ Can I substitute the fruit?

Absolutely! You can use raspberries, blueberries, or any other fruit you prefer for a different flavor profile.

→ How should I store leftovers?

Store any leftovers in the refrigerator covered with plastic wrap or aluminum foil for up to 3 days.

→ Can I freeze this cake?

It's best not to freeze this cake as the whipped cream topping may not defrost well. The cake itself can be frozen for up to 2 months without the toppings.