I reimagined those strawberry shortcake ice cream bars as a soft, moist Strawberry Poke Cakes version with strawberry-soaked layers of white cake, silky whipped frosting and a crunchy strawberry topping.

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I turned those strawberry shortcake ice cream bars into a soft, moist poke cake that surprised me. I start with a white cake mix base that soaks up bright strawberry flavor, leaving every forkful juicy.

A creamy whipped frosting tames the sweetness while crushed freeze dried strawberries give a sudden crunch and a little pink confetti. It feels familiar but somehow new, like a guilty memory that grew up.

If you get the appeal of Strawberry Poke Cakes youll see why I call this a kind of Strawberry Crunch Cake, messy, loud and totally worth it.

Ingredients

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White cake mix gives quick structure, tons of carbs, little fiber or protein
Strawberry gelatin is sweet, packs intense flavor, mostly sugar not nutritious
Heavy whipping cream makes it rich and silky, adds fat and calories
Powdered sugar sweetens and smooths whipped cream, empty calories though
Freeze dried strawberries give crunchy strawberry punch, concentrated flavor and fiber
Fresh strawberries add bright tartness, vitamin C, fiber, and fresh texture
Eggs help bind and lift cake, decent protein and moisture, dont sweeten
Vegetable oil keeps cake moist, adds calories but no real nutrients

Ingredient Quantities

1 (15.25 oz) box white cake mix, any brand you like

1 cup water

1/3 cup vegetable oil

3 large eggs

1 (3 oz) package strawberry gelatin (Jell-O)

1 cup boiling water

1 cup cold water

2 cups heavy whipping cream

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 cup freeze dried strawberries, crushed (about 1 oz)

1 cup fresh strawberries, sliced (optional but yummy)

How to Make this

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1. Preheat oven to 350 F and grease a 9×13 inch pan, or line it with parchment for easier cleanup.

2. Make the cake batter: pour the white cake mix into a bowl and add 1 cup water, 1/3 cup vegetable oil and 3 large eggs; beat by hand or with a mixer for 2 minutes until smooth, scraping the bowl once.

3. Pour batter into the prepared pan and bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean; let cake cool in the pan 10 minutes so it’s warm but not hot.

4. Poke holes all over the warm cake using the handle of a wooden spoon or the end of a wooden skewer, spacing holes about 1 inch apart so the gelatin will soak in.

5. Make the strawberry syrup: pour 1 cup boiling water over the 3 ounce package strawberry gelatin in a heatproof bowl, stir until fully dissolved, then stir in 1 cup cold water.

6. Immediately pour the gelatin syrup evenly over the cake, making sure it seeps into the holes; refrigerate the cake at least 30 minutes to 1 hour so the jelly sets and the cake cools completely.

7. Chill your mixing bowl and beaters for 10 minutes if you can, then whip 2 cups heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla until medium to stiff peaks form; dont overwhip or it will get grainy.

8. Spread the whipped cream evenly over the chilled, set cake using an offset spatula or the back of a spoon.

9. Crush 1 cup freeze dried strawberries (place in a zip bag and bash with a rolling pin or pulse a few times in a food processor) and sprinkle almost all over the top for that crunchy pop; reserve a little for serving. Arrange 1 cup sliced fresh strawberries on top if using, it looks and tastes so good.

10. Refrigerate the finished cake at least 2 hours or overnight for best texture; keep covered and serve chilled, cake will stay good 2 to 3 days.

Equipment Needed

1. 9×13 inch baking pan, greased or lined with parchment
2. Large mixing bowl
3. Hand mixer (or a whisk) and beaters you can chill
4. Measuring cups and spoons
5. Heatproof bowl plus a kettle or measuring cup for boiling water
6. Wooden spoon handle or wooden skewer for poking holes
7. Offset spatula or the back of a spoon for spreading whipped cream
8. Zip top bag and rolling pin or a small food processor to crush freeze dried strawberries
9. Refrigerator for chilling the cake and whipped cream

FAQ

Q: Can I use a different cake mix? A: Yep you can use any white or yellow cake mix, white gives the best pale pink look but yellow tastes fine too. From scratch works also just make sure the cake is fully cooled before poking and adding the gelatin.

Q: How do I make the strawberry gelatin soak into the cake evenly? A: Let the cake cool about ten minutes, then poke holes about one inch apart with the handle of a wooden spoon or fork. Dissolve the gelatin completely in one cup boiling water, stir in the cup of cold water, then pour slowly over the cake so it soaks into the holes. Press gently with a spatula if you need to help it sink.

Q: Can I swap the heavy whipping cream? A: You can use thawed whipped topping if you need a shortcut, or make a stabilized whipped cream by folding a few tablespoons of softened cream cheese into the whipped cream with the powdered sugar. Real heavy cream will give the best texture though.

Q: What do the freeze dried strawberries do and can I skip them? A: The freeze dried strawberries add a crunchy intense strawberry punch and they wont make the cake soggy. You can skip them, but the cake will lose that crunchy contrast. If you dont have them try crushed cookies or toasted nuts for texture.

Q: How long will the cake keep and can I make it ahead? A: The cake keeps in the fridge three to four days covered, but it tastes best within the first two days. You can make it a day ahead, just wait to add fresh sliced strawberries until right before serving so they stay bright.

Q: Can I freeze leftovers? A: Not recommended, freezing will wreck the whipped topping and make the cake soggy. If you must freeze, leave off fresh fruit, wrap tight, thaw in the fridge and redo the whipped topping before serving.

Strawberry Crunch Poke Cake Recipe Substitutions and Variations

White cake mix: swap 1 for 1 with yellow or vanilla cake mix, or use a gluten free vanilla box if you need GF. If you wanna make it from scratch try: 2 cups all purpose flour, 1 1/2 cups sugar, 3 tsp baking powder, 1/2 tsp salt, 1/2 cup softened butter, 3/4 cup milk, 3 eggs, 1 tsp vanilla — bakes about the same.
Strawberry gelatin (Jell-O): use raspberry or cherry gelatin for a similar set, or make a fresh version with 1 cup mashed strawberries, 1 packet unflavored gelatin (about 2 1/4 tsp) bloomed in 1/4 cup cold water then warmed to dissolve, stir into the puree and cool slightly before pouring into the holes.
Heavy whipping cream: for dairy free use chilled full fat coconut cream, same volume, or for extra stability stir 1/2 cup mascarpone into 1 1/2 cups heavy cream before whipping. You can also use store bought whipped topping if you need convenience.
Freeze dried strawberries, crushed: substitute with 3/4 cup strawberry powder, or 3/4 cup finely chopped fresh strawberries (won’t be crunchy), or 1/2 cup strawberry jam spooned over the top for big flavor.

Pro Tips

– Poke and pour smart, dont just dump the gelatin on top. Poke while the cake is warm but not scorching, then pour the syrup slowly over the holes using a measuring cup with a spout or a clean squeeze bottle so it sinks in instead of pooling, wait 5 to 10 minutes for it to absorb, then pour any leftover so the whole cake gets even moistness.

– Chill everything for whipped cream and think about stabilizing it, because plain whipped cream can weep or go flat. Put bowl and beaters in the fridge, keep the cream cold, and if you want it to hold up longer stir in a teaspoon of bloomed unflavored gelatin (dissolve 1 tsp gelatin in 2 tbsp cold water, melt gently, cool a bit, then add while whipping) or fold in a few tablespoons of cream cheese or mascarpone, its way more stable for hours.

– Use the freeze-dried strawberries for texture, not just flavor. Crush them to mixed sizes so some bits give a punch and some give a powdery color, but reserve a little to scatter on each slice right before serving so they stay crunchy, otherwise they start to soften and get chewy.

– Make-ahead and storage hacks: build this the day before for best flavor, but keep it tightly covered and cold, not at room temp. If youre worried about condensation on the whipped cream cover with a cake dome or a loose sheet of plastic wrap placed gently over the top, and slice with a serrated knife warmed briefly under hot water and wiped dry for cleaner cuts.

Strawberry Crunch Poke Cake Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

413

kcal

Equipment: 1. 9×13 inch baking pan, greased or lined with parchment
2. Large mixing bowl
3. Hand mixer (or a whisk) and beaters you can chill
4. Measuring cups and spoons
5. Heatproof bowl plus a kettle or measuring cup for boiling water
6. Wooden spoon handle or wooden skewer for poking holes
7. Offset spatula or the back of a spoon for spreading whipped cream
8. Zip top bag and rolling pin or a small food processor to crush freeze dried strawberries
9. Refrigerator for chilling the cake and whipped cream

Ingredients

1 (15.25 oz) box white cake mix, any brand you like
1 cup water
1/3 cup vegetable oil
3 large eggs
1 (3 oz) package strawberry gelatin (Jell-O)
1 cup boiling water
1 cup cold water
2 cups heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup freeze dried strawberries, crushed (about 1 oz)
1 cup fresh strawberries, sliced (optional but yummy)

Directions

Preheat oven to 350 F and grease a 9×13 inch pan, or line it with parchment for easier cleanup.
Make the cake batter: pour the white cake mix into a bowl and add 1 cup water, 1/3 cup vegetable oil and 3 large eggs; beat by hand or with a mixer for 2 minutes until smooth, scraping the bowl once.
Pour batter into the prepared pan and bake 25 to 30 minutes, or until a toothpick inserted in the center comes out clean; let cake cool in the pan 10 minutes so it's warm but not hot.
Poke holes all over the warm cake using the handle of a wooden spoon or the end of a wooden skewer, spacing holes about 1 inch apart so the gelatin will soak in.
Make the strawberry syrup: pour 1 cup boiling water over the 3 ounce package strawberry gelatin in a heatproof bowl, stir until fully dissolved, then stir in 1 cup cold water.
Immediately pour the gelatin syrup evenly over the cake, making sure it seeps into the holes; refrigerate the cake at least 30 minutes to 1 hour so the jelly sets and the cake cools completely.
Chill your mixing bowl and beaters for 10 minutes if you can, then whip 2 cups heavy whipping cream with 1/2 cup powdered sugar and 1 teaspoon vanilla until medium to stiff peaks form; dont overwhip or it will get grainy.
Spread the whipped cream evenly over the chilled, set cake using an offset spatula or the back of a spoon.
Crush 1 cup freeze dried strawberries (place in a zip bag and bash with a rolling pin or pulse a few times in a food processor) and sprinkle almost all over the top for that crunchy pop; reserve a little for serving. Arrange 1 cup sliced fresh strawberries on top if using, it looks and tastes so good.
Refrigerate the finished cake at least 2 hours or overnight for best texture; keep covered and serve chilled, cake will stay good 2 to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.