Strawberry Poke Cake

Oh my goodness, guess what I just made? It’s a Strawberry Poke Cake! It’s pink and sweet and makes me smile.

I was so excited to bake it. All I had to do was poke holes and pour yummy strawberry stuff over the cake. It turned super moist!

I can’t stop talking about it. My friends keep asking for more. It tastes like a sweet dream!

Go ahead and try it. You will love how easy it is. Let’s enjoy a slice together!

Why You’ll Love This Recipe

• Soft and Moist: The vanilla sheet cake is tender and absorbs the delicious strawberry sauce perfectly.
• Easy Yet Impressive: Despite its fancy look, it’s simple enough for beginners to make.
• Flavor Explosion: The contrast between the fluffy cake, sweet strawberry filling, and creamy topping makes this irresistible.
• Make-Ahead Friendly: Prepare it a day ahead to let the flavors meld beautifully.
• Crowd-Pleaser: Perfect for birthdays, potlucks, and family gatherings.

What You Need to Know Before You Start

• Prep & Bake Time:
  • Prep Time: 20 minutes
  • Bake Time: 30 minutes
  • Cooling & Assembly: 2+ hours
  • Total Time: About 3 hours (mostly waiting time)
• Servings:
  • Makes 12 servings, but you can easily double it for a larger crowd.
• Difficulty:
  • Beginner-friendly, but requires patience for the cake to cool properly before assembling.

Required Kitchen Tools

To make this delicious cake, you’ll need:

• 9×13 Baking Pan – For the vanilla sheet cake base.
• Electric Mixer or Hand Whisk – Helps mix the batter smoothly.
• Piping Bag (Optional) – For decorating with whipped cream.
• Wooden Spoon or Skewer – Used to poke holes in the cake for even filling distribution.
• Small Saucepan – To prepare the homemade strawberry sauce.
• Fine Mesh Strainer (Optional) – To remove seeds from the strawberry puree if desired.

Ingredients for Strawberry Poke Cake

Vanilla Sheet Cake Base

This soft and fluffy cake absorbs the strawberry sauce perfectly.

• 2 cups (250g) all-purpose flour – Provides structure.
• 1 ½ teaspoons baking powder – Helps the cake rise.
• ½ teaspoon baking soda – Ensures a soft texture.
• ½ teaspoon salt – Balances the sweetness.
• ¾ cup (170g) unsalted butter, softened – Adds richness.
• 1 cup (200g) granulated sugar – Sweetens the cake.
• 2 large eggs, room temperature – Helps bind ingredients.
• 1 tablespoon vanilla extract – Enhances flavor.
• ½ cup (120ml) vegetable oil – Keeps the cake moist.
• ½ cup (120g) Greek yogurt or sour cream – Adds tenderness.
• ¾ cup (180ml) whole milk – Ensures a light and fluffy texture.

Strawberry Sauce Filling

This homemade strawberry sauce soaks into the cake for an irresistible flavor boost.

• 2 cups (300g) fresh or frozen strawberries, hulled – The star of the show.
• ½ cup (100g) granulated sugar – Adds sweetness.
• 2 tablespoons cornstarch – Thickens the sauce.
• ¼ cup (60ml) water – Helps dissolve the cornstarch.
• 1 teaspoon lemon juice – Brightens the flavor.

Mascarpone Whipped Cream Topping

A light and creamy topping that balances the sweetness.

• 1 cup (240ml) heavy whipping cream, chilled – Whips into a fluffy topping.
• ½ cup (113g) mascarpone cheese, softened – Adds richness and stability.
• ⅓ cup (40g) powdered sugar – Lightly sweetens the whipped cream.
• 1 teaspoon vanilla extract – Adds warmth and depth.

How to Make Strawberry Poke Cake

Step 1: Prepare the Vanilla Sheet Cake

1. Preheat the Oven – Set your oven to 350°F (175°C). Grease a 9×13-inch baking pan and line it with parchment paper for easy removal.
2. Mix the Dry Ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Cream Butter and Sugar – Using an electric mixer, beat the butter and sugar together for 2-3 minutes until light and fluffy.
4. Add Wet Ingredients – Mix in eggs, one at a time, followed by vanilla extract, vegetable oil, and Greek yogurt.
5. Combine Wet and Dry – Gradually mix the dry ingredients into the wet mixture, alternating with milk. Stir just until combined—don’t overmix.
6. Bake – Pour the batter into the prepared baking pan and spread evenly. Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool Completely – Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Strawberry Sauce Filling

1. Prepare the Strawberries – In a small saucepan, combine strawberries, sugar, and lemon juice over medium heat.
2. Cook Until Soft – Stir frequently and cook for 5-7 minutes, until the strawberries break down and release their juices.
3. Thicken the Sauce – In a small bowl, mix cornstarch and water until smooth. Stir this mixture into the saucepan.
4. Simmer – Cook for another 2-3 minutes, stirring constantly, until the sauce thickens.
5. Strain (Optional) – If you prefer a smoother sauce, strain it through a fine-mesh sieve to remove the seeds.
6. Cool – Let the sauce cool to room temperature before using.

Step 3: Poke and Fill the Cake

1. Poke Holes – Once the cake is completely cool, use the handle of a wooden spoon or a skewer to poke holes all over the cake, spacing them about 1 inch apart.
2. Pour the Strawberry Sauce – Slowly pour the cooled strawberry sauce over the cake, making sure it seeps into the holes.
3. Chill – Cover the cake and refrigerate for 1-2 hours to allow the flavors to meld.

How to Make the Mascarpone Whipped Cream Topping

1. Chill Your Bowl & Whisk – Place a mixing bowl and whisk attachment in the refrigerator for 10-15 minutes before whipping.
2. Beat the Mascarpone – In the chilled bowl, beat mascarpone cheese and powdered sugar on medium speed until smooth and creamy.
3. Add Heavy Cream & Vanilla – Slowly pour in the heavy cream, beating continuously. Add vanilla extract and increase speed to medium-high.
4. Whip Until Stiff Peaks Form – Beat until the mixture is thick and holds its shape (about 2-3 minutes). Be careful not to overwhip.

Assembling the Strawberry Poke Cake

1. Spread the Whipped Cream Topping – Using an offset spatula or spoon, spread the whipped topping evenly over the chilled cake.
2. Decorate – Garnish with sliced fresh strawberries for extra flavor and visual appeal.
3. Chill Before Serving – For the best texture, refrigerate the cake for another 30 minutes to 1 hour before slicing.

Nutrition Information

Serving Size	Calories	Carbs	Protein	Fat	Sugar
1 slice (out of 12)	320	40g	4g	17g	25g

Note: Nutritional values are estimates and may vary based on ingredients used.

Strawberry Poke Cake FAQs

1. Can I use a store-bought cake mix instead of making the cake from scratch?

Yes! If you’re short on time, a vanilla or white cake mix works as a substitute. Simply follow the box instructions and bake in a 9×13-inch pan.

2. What’s the best way to poke holes in the cake?

A wooden spoon handle works best, but a skewer, chopstick, or thick straw also does the job. Aim for evenly spaced holes about 1 inch apart to allow the strawberry sauce to seep in properly.

3. Can I use frozen strawberries for the filling?

Absolutely! Just thaw them slightly before cooking, and you may need to simmer a little longer to reduce excess liquid.

4. How do I keep the whipped topping from deflating?

Using mascarpone cheese stabilizes the whipped cream, helping it hold its shape longer. If you skip mascarpone, you can add 1 tablespoon of cornstarch or powdered gelatin to stabilize the cream.

5. Can I make this cake ahead of time?

Yes! The cake tastes even better when made a day in advance since the flavors have more time to develop. Just store it covered in the refrigerator and add fresh strawberries right before serving.

6. How long does this cake last in the fridge?

It stays fresh for up to 3 days in an airtight container.

7. Can I freeze this cake?

Yes! Freeze slices without the fresh strawberries for up to 2 months. Thaw in the fridge overnight before serving.

Conclusion

Strawberry Poke Cake is a perfect balance of soft vanilla cake, fresh strawberry filling, and a luscious mascarpone whipped cream topping. The flavors blend beautifully as the strawberry sauce seeps into the cake, making every bite moist and flavorful.

This dessert is easy enough for beginners yet impressive enough for celebrations. Whether you serve it at a summer barbecue, a birthday party, or a simple family dinner, it’s a crowd-pleaser that never disappoints.