Strawberry Poke Cake

I’m just gonna say it: Strawberry Poke Cake is pure joy on a plate. It’s got that soft, spongey base, juicy strawberry filling in every bite, a shiny jelly layer that looks fancy (but really isn’t), and a big dollop of whipped cream on top—plus fresh strawberries to seal the deal.

I made this for my niece’s birthday once, and the kids lost their minds. No frosting mess, no complicated decorations, no “is this going to turn out right?” stress.

Just simple steps, real ingredients, and a cake that looks like it came straight out of a bakery window.

What I love most? You don’t need to be a pro to make it. No decorating skills. No piping bags. Just a spoon, a bowl, and a bit of time.

And that first slice you pull out? With all those strawberry streaks running through the cake—yeah, it’s a moment.

This recipe has become my go-to whenever I want something that feels special, without making a big deal out of it. You can bake it ahead, chill it, slice it up, and boom—you’re the dessert hero.

Let me show you how I make it. Every step’s broken down, no weird ingredients, and everything’s totally doable—even if you’re baking with one hand and texting your best friend with the other.

Table of Contents

Strawberry Poke Cake Recipe

Ingredients

For the Sponge Cake:

1 cup (200g) fine granulated sugar
4 large eggs, room temperature
1 cup (120g) all-purpose flour, sifted
1 tsp baking powder
1/4 tsp salt
1/3 cup (80ml) sunflower oil (or any neutral oil)
1 tsp pure vanilla extract
1/4 cup (60ml) whole milk, room temperature

For the Strawberry Sauce (Filling Layer):

2 cups (300g) fresh strawberries, hulled and diced
1/3 cup (65g) sugar
1 tbsp lemon juice
1 tbsp cornstarch
3 tbsp water

For the Strawberry Gelatin Layer:

1 packet (about 2 1/2 tsp) agar-agar powder
2 cups (480ml) 100% strawberry juice (no added gelatin)
1/4 cup (50g) sugar (adjust to taste)

For the Whipped Cream Topping:

1 cup (240ml) heavy whipping cream, cold
2 tbsp powdered sugar
1/2 tsp vanilla extract

Garnish:

Fresh strawberries, sliced
Small mint leaves (optional)

Instructions

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round springform cake pan with parchment paper on the bottom.
In a mixing bowl, beat eggs and sugar together using a hand or stand mixer for 5–6 minutes until pale, thick, and tripled in volume.
In a separate bowl, sift together flour, baking powder, and salt.
Gently fold the dry ingredients into the egg mixture using a spatula, in three batches, to avoid deflating the batter.
Mix oil, milk, and vanilla extract in a small bowl. Add this slowly to the batter, folding gently until fully incorporated.
Pour into the prepared pan and bake for 22–25 minutes or until a toothpick inserted in the center comes out clean.
Cool completely in the pan on a wire rack.
In a small saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat for 5–6 minutes until strawberries soften and release their juice.
Mix cornstarch and water in a small bowl until smooth. Pour into the strawberry mixture and stir constantly until it thickens (about 2–3 minutes).
Allow to cool slightly, then blend if you prefer a smoother texture. Spread this over the cooled sponge cake and refrigerate.
In a clean saucepan, combine strawberry juice and sugar. Sprinkle agar-agar over the liquid and let it sit for 5 minutes.
Bring to a boil over medium heat while stirring, then let it simmer for 2 minutes to fully activate the agar.
Let it cool slightly (not hot, not cold), then gently pour over the set strawberry filling layer on the cake.
Tilt the pan gently to spread the layer evenly. Place in the fridge for at least 1 hour until fully set.
Chill a mixing bowl and beaters in the freezer for 10 minutes.
Beat the cold cream with powdered sugar and vanilla until soft peaks form (about 3–4 minutes).
Spoon or pipe a generous swirl of cream on top of each slice after slicing the cake.
Top each slice with two fresh strawberry halves and a mint sprig for that elegant finishing touch.
Serve chilled with a fork and a smile!

What Is A Strawberry Poke Cake Made Of?

A strawberry poke cake is a soft cake that soaks up strawberry flavor inside. Here’s what it usually includes:

Vanilla sponge cake: Either homemade or from a mix, it’s the base layer.
Strawberry sauce or puree: Poured into holes to soak the cake with flavor.
Strawberry gelatin or fruit juice with setting agent: Helps create that jelly-like layer.
Whipped cream topping: Light and creamy layer on top.
Fresh strawberries: For garnish and extra taste.

Can I Use Fresh Strawberries Instead Of Jell-O In Poke Cake?

Yes, and it actually tastes better with fresh strawberries. Here’s how you can swap it the right way:

Make a strawberry puree: Blend fresh strawberries with a little sugar and lemon juice.
Thicken it slightly: Add cornstarch and cook for a few minutes until it thickens.
Strain if needed: For a smooth texture, strain the sauce before using.
Pour into holes carefully: Use a spoon to fill in the holes without making it messy.

What Do You Use To Poke Holes In A Poke Cake?

The goal is to make neat, deep holes without breaking the cake. Use these simple tools:

A wooden spoon handle: The most popular and easy option.
Thick drinking straw: Makes smaller, tidy holes.
Chopstick or skewer: Great for thin layers or smaller cakes.
Piping nozzle (no tip): Gives clean, round holes.

How Long Should I Let A Poke Cake Chill In The Fridge?

Chilling time matters a lot for the cake to set and taste good.

Minimum chilling time: 4 hours
Overnight: Best results for flavor and structure
Cover it while chilling: Keeps it fresh and prevents drying.
Don’t rush the chill: The filling needs time to soak properly into the cake.

Can I Make Strawberry Poke Cake A Day Ahead?

Yes, in fact, it’s even better that way. Here’s why making it early works great:

Flavor improves overnight: The filling settles into the cake perfectly.
Less last-minute work: You can just add toppings before serving.
Holds shape better: Chilling helps the cake slice cleanly.
Make everything ahead: Cake base, filling, and even the cream—just assemble and chill.

Can I Use Boxed Cake Mix Instead Of Making It From Scratch?

Yes, you can! Boxed cake mix is totally fine if you’re in a hurry or just want to keep things simple.

Use vanilla, white, or yellow cake mix: All go well with strawberry flavor.
Follow the box instructions: Don’t underbake or overmix.
Let it cool completely: Before adding the filling, chill it for best results.
Upgrade it: You can still add extra vanilla or swap milk for water to boost the flavor.

Why Is My Poke Cake Falling Apart When Cutting?

If your poke cake breaks or crumbles when you slice it, don’t worry—it’s a common issue. Try these tips to keep your cake slices neat and clean:

Let the cake cool fully: Cutting it while it’s warm can cause it to fall apart.
Chill before slicing: Cold cake holds together better and cuts more smoothly.
Use a sharp serrated knife: A clean, gentle sawing motion works better than pressing down.
Don’t oversoak the holes: Pour just enough filling to soak into the cake, not so much that it turns mushy.
Use a spatula to lift: A flat spatula slides under neatly and keeps slices intact.

Do I Have To Use Whipped Topping Or Can I Use Real Cream?

You don’t have to use store-bought whipped topping. You can definitely use real cream if you prefer natural ingredients.

Real cream tastes better: It’s fresh, rich, and has no added ingredients.
Whip until soft or stiff peaks: Depending on your texture preference, both work fine.
Add a little sugar: Powdered sugar sweetens and helps keep it stable.
Use it fresh: Unlike store-bought topping, homemade whipped cream should be added just before serving or after chilling the cake.

How Do You Keep Poke Cake From Getting Too Soft?

If your cake turns soggy, it’s likely getting too much liquid or not enough chilling time. Follow these tips to keep the texture just right:

Don’t overfill the holes: Use a spoon or small jug to pour with control.
Let the filling cool slightly before pouring: If it’s too hot, it breaks the cake down.
Refrigerate for at least 4 hours: This gives the cake time to soak without breaking down.
Use a firm cake base: A light sponge or homemade cake handles filling better than very soft boxed cakes.

Is Poke Cake Served Cold Or At Room Temperature?

Poke cake is best served cold. Here’s why:

It sets better: The filling firms up inside the cake when chilled.
Tastes fresher: The cold keeps the cream and strawberries fresh.
Easier to slice: Cold cake holds its shape better on the plate.
Great for warm weather: It’s refreshing and light when chilled.

What Kind Of Pan Is Best For Poke Cake?

The pan you use matters more than you’d think. These are your best options:

9×13-inch glass baking dish: The most common and easiest to handle.
Metal pans work too: But avoid dark-coated ones—they can overbake the edges.
Springform pan for round versions: Great if you want a layered or taller cake.
Non-stick helps with clean-up: Always grease or line your pan, no matter which type.

How Do You Make A Poke Cake Not Soggy?

Too much liquid or uneven layering can make your cake soggy. Use these smart tips to avoid that:

Use a firm sponge cake: Soft but slightly dense cake holds shape better after soaking.
Let the cake cool completely: Pouring strawberry sauce over a hot cake can ruin the texture.
Don’t overdo the filling: Pour just enough to fill the holes—don’t flood the top.
Use thick strawberry filling: Thicker mixtures won’t sink to the bottom.
Chill it properly: Refrigerating the cake helps it set without falling apart.

Can I Freeze Strawberry Poke Cake?

Yes, you can freeze it, but it needs a little care. Here’s how to do it right:

Freeze before adding toppings: Skip the cream and strawberries until after thawing.
Wrap it tightly: Use plastic wrap and then foil to lock out air and freezer smell.
Label it: Mark the date so you don’t forget how long it’s been in the freezer.
Thaw in the fridge overnight: Let it slowly come back to texture and flavor.
Add toppings after thawing: This keeps the cream fresh and the strawberries firm.