Strawberry Poke Cake with Berries + Cream
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24 slices
For the Cake
  • 2 white cake box mixes
  • 6 large egg whites
  • ⅔ cups vegetable oil
  • 2 cups water
  • 6 ounces strawberry gelatin mix, unprepared
  • 1 pint fresh strawberries, sliced
  • Toothpicks (for stabilizing)
For the Whipped Cream
  • 2 cups heavy cream
  • ½ cup sugar
  • 2 teaspoons vanilla extract
For the Cake
  1. Preheat oven to 350°
  2. Prepare cake mix to the box instructions then pour into three greased and floured 9″ cake pans lined with parchment paper.
  3. Bake for 25 – 27 minutes or until a toothpick inserted comes out clean and the cakes spring back to the touch.
  4. Leave the cakes in the pans and allow them to cool until room temperature.
  5. In the meantime, prepare gelatin mix according to the package instructions then allow it to cool to room temperature as well.
  6. Once completely cool, use the handle of a round spoon (or similar) to poke 8-10 holes in each cake layer.
  7. When the gelatin mix is cool, drizzle it over top of the cakes, then transfer them to the fridge and refrigerate for at least four hours or overnight.
  8. To assemble, layer each cake, top with whipped cream, add a layer of sliced strawberries and then repeat, using toothpicks between layers as necessary to add stability.
  9. For best results, refrigerate before serving and keep the leftovers chilled as well.
For the Whipped Cream
  1. Combine all ingredients in the bowl of a stand mixer or in a large mixing bowl.
  2. Using the stand mixer with the whisk attachment or a hand mixer, beat on high for 3 – 5 minutes or until soft peaks form. For best results, make the whipped cream just prior to assembling the cake.
Recipe by The Sweetest Occasion at