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Strawberry Shortcake Poke Cake

Here’s a poke cake with all the great flavor of strawberry shortcake. It’s easy to make too!
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: cakes, desserts
Cuisine: American
Keyword: poke cake, strawberries, whipped cream
Servings: 12
Calories: 215kcal


  • 1 box 2-layer size white cake mix (plus ingredients called for on the box)
  • 1/2 cup cold water
  • 1 cup boiling water
  • 1 pkg small pkg strawberry flavored gelatin mix


  • 2 cups whipped topping -OR- 2 cups stabilized real whipped cream recipe in notes


  • Make cake as directed on box, then let it cool completely.
  • Using a fork with large tunes (a meat serving fork is perfect), poke holes at 1-inch intervals over the top of the cake all the way to the bottom.
  • In a small bowl, mix the gelatin mix with the boiling water. Stir until sugar and gelatin are dissolved. Stir in the cold water.
  • Pour the gelatin mixture over the top of the cake and refrigerate for at least 4 hours, preferably overnight.
  • Spread whipped topping or stabilized whipped cream over the top of the cake.
  • Garnish with fresh strawberries if desired. Chill until ready to serve.


To make stabilized whipped cream—chill a metal bowl and the beaters. Mix 1/4 cup confectioners sugar and 1 tbs Instant Cleargel, blending well. Pour 1 pint (2 cups) heavy cream into the chilled bowl. Beat at medium speed until soft peaks form.Gradually add the sugar/Cleargel mixture. Continue beating until medium-stiff peaks form.


Serving: 1serving | Calories: 215kcal | Carbohydrates: 44g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 342mg | Potassium: 39mg | Fiber: 1g | Sugar: 27g | Vitamin A: 9IU | Calcium: 103mg | Iron: 1mg