Strawberry Shortcake Poke Cake

Name: Strawberry Shortcake Poke Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 servings
Ingredients: 1 box of vanilla cake mix; 3 large eggs; 1 cup of water; 1/2 cup of vegetable oil; 1 cup of fresh strawberries, hulled and sliced; 1/2 cup of granulated sugar; 1/2 cup of water; 2 cups of whipped cream; Fresh strawberries for garnish

Highlighted under: Sugar Studio

I absolutely love making Strawberry Shortcake Poke Cake because it's such a delightful twist on a classic dessert! With its moist cake layers soaked in strawberry syrup and topped with whipped cream and fresh berries, it's a treat that always impresses. This recipe is incredibly simple, making it perfect for gatherings or just an afternoon indulgence. Plus, the vibrant colors make it visually stunning, ensuring it’s the centerpiece of any dessert table.

Created by

Helena Wright

Last updated on 2026-02-24T06:33:36.028Z

When I first discovered the concept of poke cakes, I was blown away by how simple yet effective they are. The idea of soaking a fluffy cake in flavorful syrups is pure genius! I opted for strawberry syrup in this twist on the traditional shortcake, which works beautifully to keep the cake moist and delicious.

During testing, I learned that letting the cake rest after soaking enhances the flavors even more. I recommend making this the day before serving, as it truly allows the cake to soak up all that juicy goodness, resulting in a decadent dessert that everyone will love!

Why You'll Love This Recipe
Moist and fluffy cake bursting with strawberry flavor
Easy to assemble and perfect for any celebration
A delightful combination of textures with soft cake and whipped cream

Mastering the Cake Texture

Achieving the perfect texture for your Strawberry Shortcake Poke Cake begins with the cake batter. Be sure to mix the ingredients only until just combined to avoid overmixing, which can result in a dense cake. I recommend using room temperature eggs to aid in emulsifying the batter properly, leading to a fluffier end result. Bake until the edges are golden and a toothpick inserted in the center comes out clean, usually around 30 minutes, but check a couple of minutes early, as oven temperatures can vary.

Once baked, allowing the cake to cool in the pan for around 10 minutes before transferring it to a wire rack can prevent it from falling apart. As it cools, it will naturally continue to set, creating a perfect base for the delicious strawberry syrup to soak in. If you're short on time, you can speed this cooling process by placing the cake in the refrigerator for a quick chill, but be cautious not to let it sit too long, or it may dry out.

Perfecting the Strawberry Syrup

The homemade strawberry syrup is the star of this recipe, bringing a fresh burst of flavor that elevates the cake. You can use either fresh or frozen strawberries, though fresh will give you a brighter, more vibrant flavor. When simmering the strawberries, make sure to mash them gently with a potato masher or fork to release their juices effectively. This not only enhances the syrup's flavor but also gives it a delightful texture with small fruit pieces throughout.

If you prefer a thicker syrup, let it simmer a bit longer, stirring frequently. Keep in mind that the syrup will absorb into the cake, so you want a sufficiently juicy consistency to ensure the cake doesn’t dry out during this process. Additionally, feel free to customize the sweetness by adjusting the sugar amount according to your preference—perhaps starting with 1/4 cup of sugar and taste-testing as you reduce the heat.

Serving and Variations

When it comes time to serve your Strawberry Shortcake Poke Cake, ensure it's well-chilled for the best taste and texture. This cake is best enjoyed fresh but can be stored in the refrigerator for up to three days. Just remember to cover it with plastic wrap to prevent drying out. For an impressive presentation, cut neat squares and drizzle extra strawberry syrup over the top before serving; this adds an attractive sheen and extra flavor.

If you want to switch things up, consider mixing different fruits into the syrup, such as blueberries or raspberries, for a colorful and tasty variation. You can also experiment with flavored whipped creams, like vanilla bean or lemon zest, to add a unique twist. For a richer experience, layer in some cream cheese frosting between the cake layers before adding syrup and whipped cream—this will provide a delicious contrast to the sweetness of the strawberries.

Ingredients

Gather these simple ingredients to create your Strawberry Shortcake Poke Cake.

For the Cake

1 box of vanilla cake mix
3 large eggs
1 cup of water
1/2 cup of vegetable oil

For the Strawberry Syrup

1 cup of fresh strawberries, hulled and sliced
1/2 cup of granulated sugar
1/2 cup of water

For the Topping

2 cups of whipped cream
Fresh strawberries for garnish

Make sure to have these ingredients ready to ensure a smooth baking process!

Instructions

Follow these steps to create your Strawberry Shortcake Poke Cake.

Prepare the Cake

Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the box of vanilla cake mix, eggs, water, and vegetable oil. Mix until smooth, then pour into a greased 9x13-inch baking dish. Bake for 30 minutes or until a toothpick comes out clean. Allow the cake to cool slightly.

Make the Strawberry Syrup

In a saucepan over medium heat, combine sliced strawberries, sugar, and water. Bring to a simmer and cook for about 10 minutes, mashing the strawberries to release their juices. Remove from heat and let it cool slightly.

Poke and Soak the Cake

Once the cake is cooled, use the end of a wooden spoon to poke holes all over it. Pour the warm strawberry syrup evenly over the cake, allowing it to soak in. Let the cake sit for at least 30 minutes.

Add the Toppings

Spread the whipped cream evenly over the top of the cake. Garnish with additional sliced strawberries for a beautiful finish. Refrigerate until serving.

Enjoy your delicious Strawberry Shortcake Poke Cake!

Pro Tips

For added flavor, consider adding a splash of vanilla extract to the whipped cream. If you want a richer taste, swap in a cream cheese frosting instead of whipped cream.

Ingredient Substitutions

If you're looking for a gluten-free option, you can substitute the vanilla cake mix with a gluten-free alternative. Just ensure that the mix is appropriate for baking and follow the package instructions for liquid adjustments, as gluten-free flours can behave differently. Additionally, substitute vegetable oil with melted coconut oil for a subtle tropical flavor, or use unsweetened applesauce to keep it lower in fat.

For those concerned about sugar intake, you can utilize a sugar alternative such as stevia or erythritol in place of granulated sugar for the syrup. However, take care to check the conversion ratios and adjust for sweetness accordingly, as substitutes can vary widely in intensity.

Storage Tips

To maintain the cake's beautiful texture and flavor, store any leftovers in an airtight container. It's best to consume the cake within 3 days, as the syrup can cause it to become soggy over time. If you plan to make it ahead of time, consider soaking only half the amount of syrup and storing the remainder separately to drizzle right before serving.

If you're looking to prolong its life, freezing is a great option. You can freeze the un-frosted cake for up to three months. Just be sure to wrap it tightly with plastic wrap and then foil to prevent freezer burn. When you're ready to enjoy it, thaw in the refrigerator overnight, and then apply the strawberry syrup and whipped cream when serving.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, frozen strawberries work well! Just be sure to thaw and drain them before using.

→ How long will this cake last?

The cake can be stored in the refrigerator for up to 3 days.

→ Can I make this cake gluten-free?

Absolutely! Just replace the vanilla cake mix with a gluten-free version.

→ Do I have to use whipped cream?

While whipped cream is traditional, you could also use whipped topping or a yogurt-based topping if you prefer.