Strawberry Poke Cake with Whipped Vanilla Cream Cheese Frosting
Strawberry poke cake made with white cake mix, strawberry Jell-O blended with fresh strawberries, and a whipped vanilla cream cheese frosting. This chilled, make-ahead dessert sets cleanly, slices well, and holds its shape without using Cool Whip.
Servings 12 to 15
Calories 320kcal
Equipment
- baking dish 9x13 (23x33). Holds the cake at the proper depth for even soaking.
- mixing bowls For preparing the cake batter and frosting.
- wooden spoon Creates holes wide enough for the filling to seep in.
- Blender Smoothes strawberry gelatin mixture.
- hand mixer Whips the frosting to soft peaks.
Ingredients
Cake:
- 1 box white cake mix
- eggs, oil, and water as listed on the cake mix package.
Strawberry Filling:
- 1 cup (240 ml) boiling water
- 1 box (3 oz / 85 g) strawberry gelatin
- 1 pint (~340 g) fresh strawberries hulled
Frosting:
- 4 oz (113 g) cream cheese softened
- ⅓ cup (40 g) confectioners' sugar
- 1 tsp (5 ml) vanilla extract or vanilla paste
- 1 cup (240 ml) heavy whipping cream cold
Optional Topping:
- fresh strawberries sliced
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch (23×33 cm) baking dish.
- Prepare the white cake mix according to the package instructions using the listed eggs, oil, and water. Pour the batter into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, about 28 to 32 minutes.1 box white cake mix, eggs, oil, and water as listed on the cake mix package.
- Remove the cake from the oven and allow it to cool for 15 to 20 minutes. While the cake is still warm, use the handle of a wooden spoon or a thick skewer to poke holes evenly across the surface, spacing them about 1 inch (2.5 cm) apart and pressing down nearly to the bottom of the cake.
- Pour the boiling water into a heat-safe measuring jug and stir in the strawberry gelatin until fully dissolved. Allow the mixture to cool for about 15 minutes before proceeding. Transfer the cooled gelatin mixture to a blender, add the fresh strawberries, and blend until completely smooth. Do not blend while the liquid is hot, as steam can cause pressure to build and force the blender lid off.1 cup (240 ml) boiling water, 1 box (3 oz / 85 g) strawberry gelatin, 1 pint (~340 g) fresh strawberries
- Slowly pour the strawberry mixture evenly over the cake, allowing it to seep into the holes and spread across the surface. Transfer the cake to the refrigerator and chill for at least 2 hours, or until the filling is fully set.
- To make the frosting, add the softened cream cheese, confectioners’ sugar, vanilla, and cold heavy whipping cream to a large mixing bowl. Beat until smooth and creamy, stopping once soft peaks form. Avoid overwhipping to keep the frosting light and spreadable.4 oz (113 g) cream cheese, ⅓ cup (40 g) confectioners' sugar, 1 tsp (5 ml) vanilla extract, 1 cup (240 ml) heavy whipping cream
- Spread the frosting evenly over the chilled cake. Top with sliced fresh strawberries if desired.fresh strawberries
Notes
- Nutrition is calculated assuming the full amount of frosting is used and evenly spread across the cake.
- Serving weight and nutrition estimates are based on 15 slices from a 9×13-inch (23×33 cm) cake.
- Boxed white cake mix is calculated using standard preparation with eggs, oil, and water as directed on the package.
- Fat values include oil from the cake mix, cream cheese, and heavy whipping cream used in the frosting.
- Chilling the cake improves structure and slice integrity but does not significantly change nutritional values.
- Fresh strawberries are included in both the filling and optional topping for nutrition estimates when used.
Nutrition
Serving: 145g | Calories: 320kcal | Carbohydrates: 36g | Protein: 4g | Fat: 18g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 70mg | Sodium: 310mg | Potassium: 4mg | Fiber: 1g | Sugar: 25g | Vitamin A: 550IU | Vitamin C: 18mg | Calcium: 80mg | Iron: 1mg