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–+ servings
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 9x13-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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