There’s something so comforting and nostalgic about strawberry shortcake, and this strawberry shortcake poke cake brings all those classic flavors together in the easiest, most crowd-pleasing way. It starts with a soft white cake, soaked with strawberry gelatin for bursts of sweet berry flavor in every bite, then topped with a fluffy cream cheese whipped frosting and finished with a buttery strawberry crunch topping. It’s creamy, fruity, and downright irresistible.
This is the kind of dessert that instantly feels like summer. Perfect for potlucks, backyard BBQs, birthdays, or anytime you want a no-fuss cake that feeds a crowd, this poke cake is always a hit. It’s colorful, layered, and completely inviting—and once you see that strawberry crunch on top, it’s almost impossible not to grab a slice.
Tips for Perfect Results
A few simple tips will help this poke cake turn out moist, flavorful, and beautifully layered.
- Let the cake cool before poking. This helps the holes stay open so the gelatin soaks in evenly.
- Use a fork for the pokes. It creates the perfect size holes without tearing the cake apart.
- Pour the gelatin slowly. This ensures it settles into the holes instead of pooling on top.
- Chill long enough. At least four hours allows the gelatin to fully set inside the cake.
- Whip the cream until stiff peaks. This gives the frosting structure while keeping it light.
- Press the crunch topping gently. You want it to stick without flattening the frosting.
Before You Begin – Here’s What You’ll Need :
Variations and Serving Ideas
This cake is easy to customize depending on the occasion.
- Extra strawberry flavor: Add sliced strawberries between the gelatin layer and frosting.
- Lighter option: Use all whipped topping instead of the cream cheese frosting.
- Different crunch: Swap Golden Oreos for vanilla wafers.
- Party-ready: Cut into neat squares and serve in cupcake liners for easy grabbing.
- Holiday twist: Use heart-shaped strawberries for Valentine’s Day or red-white-and-blue berries for summer holidays.
It’s especially pretty when topped with fresh strawberries right before serving.
Storage and Make-Ahead Tips
This poke cake is perfect for planning ahead.
- Refrigerator: Store covered in the fridge for up to 4 days.
- Make ahead: This cake actually tastes better after sitting overnight.
- Crunch texture: The topping will soften over time, which many people love.
- Serving tip: Let the cake sit at room temperature for 10 minutes before serving for the creamiest texture.
Strawberry Shortcake Poke Cake
- Total Time: 5 hours 5 minutes
Description
Ingredients
For the Cake:
One (15.25) box white cake mix, plus ingredients on back of box to prepare white cake
3 oz box strawberry gelatin
1 cup boiling water
1 cup cold water
For the Frosting :
8 oz (One package) cream cheese, softened
1½ cups heavy whipping cream
1 cup confectioners’ sugar
1 tsp vanilla extract
For the Strawberry Crunch Topping:
18–20 Golden Oreos, coarsely crushed
1/4 cup unsalted butter, melted
3 oz box strawberry gelatin powder
Fresh strawberries for garnish, optional but recommended
Instructions
1. Preheat oven to 350° degrees F. Liberally grease a 9×13 light metal rectangular baking pan with cooking spray; set aside. Prepare your cake mix according to package directions for a white cake. Add the cake batter to the prepared pan and bake according to package instructions (around 22-25 minutes or a toothpick inserted near the center comes out clean). Cool completely, then poke holes all over the cake using the tines of a fork.
2. In a small pitcher, combine the first box of a strawberry gelatin and the boiling water and whisk until powder is dissolved. Add in the cold water and whisk in until incorporated. Pour the liquid gelatin mixture evenly over the holes on the cake. Cover and refrigerate for at least 4 hours, up to overnight, to set.
3. For the frosting: In the bowl of a stand mixer, beat the cream cheese with the paddle attachment until smooth and fluffy, about 30 seconds – 1 minute. Scrape out and set aside in a medium bowl. Add the heavy cream, confectioners’ sugar and vanilla to the original stand mixer bowl and switch to using the whisk attachment. Whisk on high speed for approximately 5-7 minutes or until stiff peaks form.
4. Fold the cream cheese mixture into the whipped cream mixture until no streaks of cream cheese remain and everything is evenly incorporated. Spread the frosting over the chilled cake in an even layer. Set aside.
5. For the topping: Combine the coarsely crushed Golden Oreos, melted butter, and second box of strawberry gelatin powder (just the dry powder) in a medium bowl until combined and thoroughly coated. Drop handfuls of the mixture evenly over the frosted cake and press to adhere to the frosting. Top with fresh strawberries, if desired. Store any leftover cake covered in the fridge. The longer the cake sets in the fridge, the topping will soften some.
- Prep Time: 4 hours 40 minutes
- Cook Time: 25 minutes
Final Encouragement
Strawberry shortcake poke cake is one of those desserts that feels joyful from the very first bite. It’s soft, creamy, fruity, and layered with just the right amount of sweetness. Whether you’re serving it at a summer gathering or keeping it in the fridge for weeknight treats, it’s guaranteed to bring smiles all around.
If you’re looking for a dessert that’s easy, nostalgic, and completely irresistible, this one deserves a spot on your must-bake list 🍓🍰