This Strawberry Poke Cake is the perfect combination of soft, fluffy cake, sweet fresh strawberry sauce, and a rich, creamy vanilla frosting. It’s a simple yet irresistible dessert that’s great for any occasion!

A big piece of strawberry poke cake with fluffy whipped topping and sliced strawberries on a blue plate

 

Here is your go-to, deceptively easy summer dessert — Strawberry Poke Cake! Spruce up your favorite box cake mix (gluten-free or keto versions work, too) with a bright strawberry sauce and a whipped cream cheese frosting you will adore. It is devoured quickly at work potlucks, summer cookouts, Easter brunch, and Mother’s Day celebrations!

Why you will love it:

  • This baby is a show stopper! There’s no denying it, this cake will be the most beautiful option on the dessert table! You can easily decorate it with different fruits to make patriot displays for holidays, make hearts for your loved ones, or even write birthday messages! It tastes like strawberry shortcake but looks even better.
  • It can be diet-friendly. You can choose a gluten-free, lower-sugar, or keto cake mix if you have some dietary concerns. The strawberry sauce and vanilla frosting can also be made with non-sugar sweeteners, so feel free to use monk fruit or Swerve! Also, we don’t use any strawberry jello/strawberry gelatin, so it is vegetarian.
  • You’re not reinventing the wheel, you’re just making it better! If you’re not a big baker, using your preferred boxed cake mix makes this impressive treat super easy.

More strawberry recipes:

A big piece of strawberry poke cake with fluffy whipped topping and sliced strawberries on a blue plate

Get the Recipe: Fluffy Strawberry Poke Cake

Prep: 10 minutes
Cook: 25 minutes
Cooling Time: 1 hour 30 minutes
Total: 2 hours 5 minutes
Yield: 10 servings
This Fluffy Strawberry Poke Cake is the perfect blend of moist cake, sweet berry goodness, and a light, creamy frosting. With every bite bursting with fresh strawberry flavor, it’s an easy and crowd-pleasing dessert that’s just as beautiful as it is delicious!
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Ingredients
 

For the Cake:

  • 1 box yellow cake mix, prepared according to package directions

For the Strawberry Sauce:

  • 4 cups chopped strawberries, stems removed (about 2 pounds)
  • 1/4 cup sweetener, optional, see note
  • 1 tablespoon corn starch, to make a slurry
  • 2 tablespoons cold water

For the Frosting:

  • 1 1/2 cups heavy whipping cream
  • 2 teaspoons vanilla extract
  • 8 ounces cream cheese, softened
  • 1/2 cup confectioners sweetener

Equipment

Instructions
 

Prepare the Cake:

  • Bake the yellow cake according to the package directions in a 9×13-inch pan.
  • Allow the cake to cool completely, then use the handle of a wooden spoon to poke holes evenly across the surface.

Make the Strawberry Sauce:

  • In a saucepan over low heat, add the chopped strawberries.
  • Simmer, stirring occasionally, until the strawberries break down and the mixture reduces and has started to thicken (about 15–20 minutes, see photos).
  • If your strawberries are not very sweet, stir in the optional sweetener to taste.
  • Combine the cornstarch and water together and stir into the sauce; it will thicken quickly. Remove from heat and let the sauce cool slightly.

Assemble the Cake:

  • Pour the warm strawberry sauce over the cooled cake, making sure it seeps into the holes.
  • Let the cake sit for at least 30 minutes to absorb the sauce.

Prepare the Frosting:

  • In a mixing bowl, beat the heavy whipping cream until stiff peaks form.
  • Add the vanilla extract, softened cream cheese, and confectioners sweetener. Beat until smooth and fluffy.

Frost the Cake:

  • Spread the frosting evenly over the cooled, strawberry-soaked cake.
  • Refrigerate for at least 1 hour before serving for the best flavor and texture.

Notes

Important Note: If your strawberries are ripe and naturally sweet, you may not need to add sweetener to the sauce. Adjust to taste!
Nutrition values below are calculated using Pillsbury Gluten-Free Yellow Cake Mix (17 ounce) prepared according to directions with sugar as the sweetener.
Serving: 1piece (1/10th of recipe), Calories: 490kcal, Carbohydrates: 50.5g, Protein: 6g, Fat: 30.2g, Cholesterol: 109.6mg, Sodium: 479.8mg, Fiber: 2.2g, Sugar: 30g
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Step-by-Step Guide to Making a Strawberry Poke Cake

This poke cake recipe is so easy, but here are some photos to help you through each step of this dessert.

Bake, cool, and poke the cake

a gluten-free yellow cake baked, cooled, and then poked with holes evenly throughout in a 9x13 baking dish

Follow the directions on the boxed cake mix you chose, pour cake batter into a prepared pan, and bake. Once a toothpick comes out cleanly from the center of the cake, remove from the oven. Allow the cake to cool completely, allowing it to hold its structure. You can work on the strawberry sauce while waiting for it to cool, or you can even cook the cake the day before to save time. Once the cake is cooled, use the end of a wooden spoon to poke holes into the cake.

Make strawberry sauce

sliced strawberries in a saucepan
strawberries cooked down into a sauce in a saucepan
strawberry sauce covering the top of a gluten-free yellow cake poked with holes

Place your sliced, fresh strawberries into the sauce pan over low heat. Bring them to a simmer, stirring occasionally, until the strawberries break down and the mixture reduces. Once it has started to thicken (about 15-20 minutes), taste and add the optional sweetener if you feel like it needs it.

Finally, stir the cornstarch and water together in a small bowl to create a slurry, then pour into the sauce. Stir it in, allowing it to quickly thicken, and remove from the heat. Let the sauce cool slightly. Pour the warm strawberry sauce over the cooled cake, making sure it seeps into the holes. Let the cake sit for at least 30 minutes to absorb the sauce.

Make the whipped topping

whipped cream cheese frosting on a paddle
strawberry poke cake topped with whipped frosting and sliced strawberries

In a large bowl of a stand mixer, beat the heavy whipping cream until stiff peaks form with a paddle attachment. Add the vanilla extract, softened cream cheese, and confectioners sweetener. Beat until smooth and fluffy, then spread the frosting evenly over the top of the cake with a spatula. Chill in the refrigerator for at least 1 hour before serving for the best flavor and texture.

a piece of strawberry poke cake on a blue plate in front of the rest of the gluten-free cake

Tips and Suggestions

  • Let the Cake Cool Completely – If you poke holes while the cake is still warm, it can become too soft and fall apart when adding the strawberry sauce. Cooling helps it hold its structure.
  • Simmer the Strawberry Sauce Slowly – Avoid adding water! Cooking the strawberries over low heat allows their natural juices to release and thicken into a flavorful sauce without making the cake too soggy.
  • Whip the Cream First for the Best Frosting Texture – Beating the heavy cream until stiff peaks form before adding the cream cheese ensures a light, fluffy frosting instead of a dense or runny topping.
  • Adjust for your preferences — Your berries may be sweet enough to not need any sweetener! You may prefer using a chocolate cake mix, white cake mix, or strawberry cake mix.
  • Make ahead of time if necessary — Store cake in the fridge for 3-5 days if needed. The strawberry filling keeps the cake nice and moist, so it’s perfect when you need to get the dessert out of the way before an event.
fluffy strawberry poke cake soaked in strawberry pie filling and a creamy whipped topping with sliced strawberries
overhead shot showing sliced strawberries atop fluffy whipped cream cheese frosting on a strawberry poke cake

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