Strawberry Poke Cake with Cream Cheese Frosting Recipe

If you’re looking for a dessert that’s both nostalgic and downright delicious, then you absolutely need to try this Strawberry Poke Cake with Cream Cheese Frosting Recipe. It’s the perfect blend of moist cake soaked with strawberry gelatin and topped with a luscious, fluffy cream cheese frosting that’ll have you hooked after the very first bite. Trust me, once you make this, it’ll become your go-to for birthdays, potlucks, or anytime you want to impress without spending hours in the kitchen.

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Ingredients You’ll Need

The beauty of this Strawberry Poke Cake with Cream Cheese Frosting Recipe is that it uses simple ingredients you can find at any grocery store. The white cake mix gives it a nice, fluffy base while strawberry gelatin and sweetened condensed milk soak the flavors deeply into the sponge. The cream cheese frosting adds that rich, tangy sweetness you’ll fall in love with. I always recommend using fresh, ripe strawberries for the best finishing touch.

• White cake mix: Choose your favorite brand, and don’t forget the ingredients it calls for (water, oil, eggs) to make the perfect base.
• Strawberry gelatin: The essence of strawberry flavor that soaks right into the cake—don’t substitute flavors here!
• Boiling water: Used to dissolve the gelatin completely for even distribution.
• Sweetened condensed milk: Adds creaminess and extra sweetness that keeps the cake moist.
• Cream cheese (room temperature): Softened cream cheese blends best with the other frosting ingredients for that smooth finish.
• Heavy cream (very cold): Colder is better here to whip it up into a stable, fluffy frosting.
• Powdered sugar: For sweetening the frosting without gritty texture.
• Vanilla extract: Enhances the overall flavor with a warm, comforting note.
• Fresh strawberries (sliced): For layering inside and garnish—not just for flavor but for that pretty, inviting look.
• Whipped cream: Optional but highly recommended for topping and that extra creamy texture.

Variations

One of the best things about this Strawberry Poke Cake with Cream Cheese Frosting Recipe is how easy it is to customize. I love experimenting with it depending on the season or my mood, so don’t hesitate to adjust it to your taste.

• Using frozen strawberries: When fresh aren’t in season, I’ve swapped in frozen strawberries, just thawed and drained well, which still gives fantastic flavor without sogginess.
• Alternative frostings: If you’re not a cream cheese fan, try a mascarpone-based frosting or a classic whipped cream topping—it changes the vibe but keeps it luscious.
• Adding lemon zest: Just a teaspoon added to the frosting gives a bright contrast to the sweet strawberries, which my family adores.
• Diet-friendly version: Try sugar-free gelatin and a reduced-fat cream cheese to lighten it up without losing the core taste.

How to Make Strawberry Poke Cake with Cream Cheese Frosting Recipe

Step 1: Bake the Cake

First things first, preheat your oven to 350°F and grease and flour a 9 x 13-inch pan. I like using baking spray for quick greasing. Then, prepare the white cake mix according to the package instructions — usually that means mixing the cake mix with water, oil, and eggs. Pour the batter into your prepared pan and bake it for about 30 minutes or until a toothpick inserted in the center comes out clean. Let it cool for about 10 minutes but don’t wait too long; while it’s still warm, you’ll poke it to let all that strawberry deliciousness soak in.

Step 2: Prepare the Strawberry Gelatin Soak

While the cake is baking, dissolve the strawberry gelatin in 1 cup of boiling water, stirring completely until no granules remain. Then, stir in the sweetened condensed milk until smooth and well combined. This mixture is the magic that keeps the cake incredibly moist and packed with strawberry flavor. Pro tip: Using boiling water is essential to fully dissolve the gelatin so the poke cake doesn’t get grainy.

Step 3: Poke the Cake and Add the Gelatin Mixture

As soon as your cake is warm (not hot), poke holes all over the top using the handle of a wooden spoon or a skewer. Don’t be shy—go deep but don’t poke through the bottom. Then, slowly pour the strawberry gelatin and condensed milk mixture evenly over the top—the holes will soak it right up. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or even better, overnight. This waiting step is what makes this poke cake so dreamy and moist!

Step 4: Make the Cream Cheese Frosting

When you’re ready to frost, start by whipping the room temperature cream cheese until smooth. In a separate bowl, whip the cold heavy cream until it forms soft peaks, then gradually add the powdered sugar and vanilla extract. Gently fold the whipped cream into the cream cheese, being careful not to deflate it. The result is a fluffy, tangy frosting that beautifully balances the sweetness of the cake. I always chill the frosting for about 10-15 minutes before spreading it on the cake—it makes spreading much easier!

Step 5: Assemble and Decorate

Remove the cake from the fridge and spread your cream cheese frosting evenly on top. Next, layer the sliced fresh strawberries over the frosting—this adds a fresh burst of flavor and makes the cake look irresistible. If you want, add a few dollops of whipped cream and some whole strawberries for garnish. Then, pop it back into the fridge for at least 30 minutes before serving to let everything set.

How to Serve Strawberry Poke Cake with Cream Cheese Frosting Recipe

Garnishes

I love topping this cake with a handful of fresh strawberry slices and a few extra dollops of whipped cream—simple, but it elevates the look and taste instantly. Sometimes I sprinkle a little toasted coconut or chopped pistachios for some crunch, which my kids surprisingly love!

Side Dishes

If I’m serving this for a party, I pair it with fresh fruit salad and a nice cup of iced tea or lemonade—keeps everything light and refreshing. It’s also lovely with a scoop of vanilla ice cream if you want to make it an extra special dessert.

Creative Ways to Present

For birthdays, I’ve decorated it with a strawberry and cream cheese rosette border using a piping bag—it makes such a pretty presentation without too much extra work. Another fun idea is to serve it as individual portions in glass jars layered with extra cream and strawberry slices; perfect for a picnic or casual brunch!

Make Ahead and Storage

Storing Leftovers

I always keep leftover strawberry poke cake covered tightly in the refrigerator. It stays fresh and moist for up to 4 days, and honestly, it tastes even better the next day as those flavors continue to meld. Just keep it chilled, and it’ll be as delicious as when you first made it.

Freezing

Freezing poke cake with the cream cheese frosting is a bit tricky because of the fresh berries and whipped cream, which don’t freeze well. But if you wrap the unfrosted cake tightly in plastic wrap and aluminum foil, it freezes beautifully for up to 2 months. Thaw overnight in the refrigerator and then make the frosting fresh to get the best texture and taste.

Reheating

Since this is a chilled cake, I usually don’t reheat it. If you want to serve at room temperature, just take it out of the fridge about 30 minutes before slicing. That way, the cream cheese frosting is soft but still holds its shape. Avoid microwaving as it can ruin the texture.

FAQs

Final Thoughts

I absolutely love how this Strawberry Poke Cake with Cream Cheese Frosting Recipe brings together such simple ingredients into something incredibly special. The moistness of the cake combined with the tangy, fluffy frosting and fresh strawberries creates a balance you won’t find in many store-bought desserts. It’s one of those recipes that’s easy enough for a weeknight but also impressive enough for guests. So next time you want something sweet, I wholeheartedly recommend giving this a try—you’ll be so glad you did!

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