Strawberry Shortcake Poke Cake

This irresistible Strawberry Shortcake Poke Cake features a tender white cake soaked with strawberry gelatin, layered with a sweet fresh-strawberry filling, and finished with fluffy homemade whipped cream.

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Strawberry Shortcake Poke Cake

Ingredients

Cake

Ingredient	Quantity
White cake mix	1 box
Eggs	As directed on package
Oil	As directed on package
Whole milk	1 cup (used in place of water)

Strawberry Filling

Ingredient	Quantity
Fresh strawberries, sliced	2 cups
Granulated sugar	1/4 cup

Strawberry Jell-O Layer

Ingredient	Quantity
Strawberry gelatin	1 box
Boiling water	1 cup
Cold water	1/2 cup

Whipped Topping

Ingredient	Quantity
Heavy whipping cream	2 cups
Powdered sugar	1/2 cup
Vanilla extract	1 teaspoon

Garnish

Ingredient	Quantity
Fresh strawberry slices	As desired
Mint leaves	Optional

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How to Make Strawberry Shortcake Poke Cake

Step 1: Bake the Cake

Prepare the white cake mix according to the package directions, using 1 cup of whole milk instead of water. Bake in a 9×13-inch pan and allow the cake to cool completely.

Step 2: Make the Strawberry Filling

Combine the sliced strawberries with granulated sugar in a bowl. Gently mix and let them sit for at least 15 minutes to draw out their natural juices.

Step 3: Poke the Cake

Once fully cooled, use the handle of a wooden spoon—or a large fork—to poke holes evenly all over the surface of the cake.

Step 4: Prepare the Jell-O

In another bowl, dissolve the strawberry gelatin in the boiling water. Stir in the cold water until fully blended.

Step 5: Add the Jell-O to the Cake

Slowly pour the gelatin mixture over the cake, allowing it to soak into the holes. Refrigerate for at least 2 hours so the gelatin can firm up.

Step 6: Whip the Cream

In a cold mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 7: Layer the Components

Spread the strawberry filling over the chilled cake. Follow with an even layer of the whipped cream.

Step 8: Garnish and Chill

Top with fresh strawberry slices and mint leaves if desired. Refrigerate the cake for an additional 2–3 hours to let all the flavors come together before serving.