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Strawberry Poke Cake

Rated as 5 out of 5 Stars

"Fresh or frozen strawberries and sweetened whipped cream take your box cake mix to another level. Once chilled, cut into servings and top each piece with sweetened whipped cream. Garnish with strawberry slices, if desired. Store leftovers in the refrigerator."
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1 h 15 m servings 311
Original recipe yields 12 servings (1 9x13-inch cake)


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  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
  2. Blend cake mix plus extender, water, egg whites, and oil together in a bowl using an electric mixer until just moistened. Pour batter into the prepared pan.
  3. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 32 to 26 minutes.
  4. Meanwhile, combine strawberry preserves and pureed strawberries in a medium bowl. Stir in confectioners' sugar and lemon juice. Refrigerate until ready to use.
  5. Transfer cake to a cooling rack and let cool to room temperature, at least 25 minutes.
  6. Poke holes into the cake about 1 inch apart using the handle of a wooden spoon. Slowly spread the strawberry sauce over the cake, letting it fill the holes. Refrigerate until completely chilled.


  • Cook's Note:
  • The directions for making the cake are based on the particular brand mentioned. Follow instructions on the box if using a different brand. Some cake mixes are 16.25 ounces, and some are 15.25, so add the appropriate amount of extender as needed to reach 18.25 ounces.

Nutrition Facts

Per Serving: 311 calories; 10.8 51.3 3.3 0 306 Full nutrition

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The fresh strawberries mixed with the preserves gave this cake a fresh strawberry flavor!