The Ultimate Strawberry Poke Cake Recipe: Moist, Luscious & Easy to Make

Indulge in the delightful world of homemade desserts with this incredible Strawberry Poke Cake recipe. This dessert is a true masterpiece, perfectly blending a wonderfully moist, fluffy cake with a vibrant, luscious strawberry sauce and a cloud-like, creamy frosting. It’s an absolute showstopper, ideal for any gathering, from casual summer barbecues to elegant family dinners. Best of all, it’s surprisingly easy to prepare, making it a go-to for both seasoned bakers and beginners alike. Get ready to impress your taste buds and your guests with this irresistible strawberry poke cake!

Quick confession: Sometimes, the craving for a dessert that’s both refreshingly light and deeply scrumptious hits hard. And let me tell you, this Strawberry Poke Cake perfectly answers that call. It’s not just a classic poke cake; it’s a timeless favorite that consistently delivers on flavor and fun, and it’s surprisingly simple to bring to life. The magical combination of the tender, melt-in-your-mouth cake, the sweet and tangy strawberry sauce that seeps into every crevice, and the rich, creamy frosting creates a symphony of textures and tastes that is utterly irresistible. This isn’t just a cake; it’s an experience. Trust me when I say this strawberry dessert will be the undisputed star of your next gathering! So, preheat your oven, gather your ingredients, and get ready to create a masterpiece with my detailed Strawberry Poke Cake recipe. It’s perfect for spring celebrations, summer picnics, or simply a sweet treat for your family.

For more delightful cake recipes perfect for any season, here are some you should absolutely try:

• Season’s Best Triple Berry Cake
• Easy Lemon Loaf Cake With Blueberry Glaze Recipe
• Blueberry Muffin Cheesecake With Crumble Topping

Why This Strawberry Poke Cake Will Be Your New Favorite

This isn’t just another cake; it’s a culinary hug that encapsulates everything you love about fresh strawberries and a perfectly baked cake. Here are the top three reasons why this strawberry poke cake recipe stands out and will quickly become a cherished favorite in your recipe collection:

1. Incredibly Moist and Fluffy Cake Base: The foundation of any great poke cake is, of course, the cake itself. Our recipe features a vanilla-infused cake that is unbelievably moist and tender, thanks to the harmonious blend of sour cream and buttermilk. These ingredients don’t just add moisture; they also contribute to a wonderfully tender crumb that practically melts in your mouth. The addition of real butter infuses the cake with a rich, comforting flavor that perfectly complements the bright fruit. Each bite is a testament to perfect baking chemistry, ensuring a delightful texture that holds up beautifully to the luscious sauce.

2. The Best Sweet-Tart Strawberry Sauce: What truly elevates this dessert is its homemade strawberry sauce. Crafted from fresh, ripe strawberries, it transforms into a vibrant, sweet-tart elixir. This isn’t just a topping; it’s the very essence of summer captured in a sauce. When poured over the poked cake, it seeps into every hole, infusing the cake with an intense, natural strawberry flavor that’s simply divine. The balance of sweetness and a hint of tanginess from lemon juice makes this sauce undeniably the best, imparting that amazing summer flavor we all crave.

3. Light and Decadent Creamy Frosting: To complete this symphony of flavors, we top the cake with an extraordinary frosting. This creamy delight is a masterful combination of softened cream cheese, rich butter, and light, airy whipped cream. The result is a frosting that is both decadent and surprisingly light, offering a perfect counterpoint to the sweet and tangy strawberry sauce. It’s smooth, luscious, and provides that final touch of creamy indulgence, tying all the elements of this strawberry poke cake together into a truly unforgettable dessert experience.

Pantry Essentials for Your Strawberry Poke Cake

Having the right ingredients, and knowing why they matter, is key to baking success. Here’s a breakdown of the essential components for your ultimate strawberry poke cake:

• Butter: Use unsalted butter, softened to room temperature. This is crucial for creaming it perfectly with sugar, which incorporates air and creates a light, fluffy cake texture. Room temperature butter emulsifies much better with other ingredients.
• Granulated Sugar: Essential for both the cake’s sweetness and for balancing the tartness in our homemade strawberry sauce. It provides the primary sweet notes.
• Eggs: Large eggs, also at room temperature, are vital. They bind the ingredients, add moisture, and contribute to the cake’s structure and richness. Room temperature eggs blend more evenly into the batter.
• All-Purpose Flour: The structural backbone of our moist and fluffy cake. Using the correct amount ensures the perfect crumb.
• Baking Powder and Baking Soda: These leavening agents work together to give the cake its beautiful rise and airy texture. Baking soda specifically reacts with acidic ingredients like buttermilk and sour cream.
• Salt: A pinch of salt is a flavor enhancer, crucial for balancing the sweetness and bringing out the depth of all the other ingredients in both the cake and frosting.
• Sour Cream and Buttermilk: Both should be at room temperature. These dairy ingredients are the secret to an incredibly moist and tender crumb, adding richness and a subtle tang that elevates the cake’s flavor profile.
• Vegetable Oil: Adds additional moisture to the cake, contributing to its tender texture and keeping it fresh for longer.
• Pure Vanilla Extract: A staple in baking, vanilla adds a warm, aromatic, and rich flavor to both the cake batter and the creamy frosting, making them more complex and delicious.
• Strawberries: Fresh, ripe strawberries are highly recommended for the most vibrant and luscious strawberry sauce. If fresh aren’t available, quality frozen strawberries (thawed) can be used.
• Lemon Juice: A squeeze of fresh lemon juice is a game-changer for the strawberry sauce, enhancing its natural fruitiness and adding a bright, zesty tang that prevents it from being overly sweet.
• Cornstarch: This acts as a thickening agent for the strawberry sauce, ensuring it has the perfect consistency to seep into the cake without making it soggy.
• Sweetened Condensed Milk: A magical ingredient for the strawberry sauce, adding unparalleled sweetness, creaminess, and a delightful richness that truly makes the sauce irresistible.
• Heavy Cream: Whipped into stiff peaks, heavy cream forms the light and airy base of our fluffy frosting, making it irresistibly smooth and delicate.
• Cream Cheese and Butter: Both softened to room temperature, these form the creamy, tangy, and rich foundation of our exquisite frosting. Softening them properly is key for a lump-free result.
• Powdered Sugar: Also known as confectioners’ sugar, it provides the perfect sweetness and silky smooth texture for the frosting, ensuring no grainy bits.
• Kosher Salt: Just a tiny pinch in the frosting helps to cut through the sweetness and round out the flavors, creating a perfectly balanced taste.

Step-by-Step Guide: Crafting Your Perfect Strawberry Poke Cake

Embark on the journey to create this magnificent strawberry poke cake! Below is a concise overview to guide you. For the precise measurements and the full recipe, please refer to the detailed recipe card at the very bottom of this page. Let’s bake!

1. Prepare for Baking: Begin by preheating your oven to a steady 325°F (160°C). Prepare a 9×13-inch metal baking pan by spraying the bottom generously with cooking spray. Next, line the pan with parchment paper, allowing an overhang on the longer sides—this will be your “handles” to easily lift the cooled cake later. Spray the parchment paper again to ensure a non-stick surface. If needed, use metal binder clips to secure the parchment paper edges, making sure they are oven-safe. Set your prepared pan aside.
2. Combine Dry Ingredients: In a medium-sized mixing bowl, take a whisk and thoroughly combine the all-purpose flour, baking powder, baking soda, and salt. Whisk until all ingredients are evenly distributed, then set this mixture aside. This ensures a consistent rise for your cake.
3. Cream Butter and Sugar: Using a stand mixer equipped with the paddle attachment, or a hand mixer, cream together the softened butter and granulated sugar on medium speed. Beat for approximately 3 minutes, or until the mixture becomes light, fluffy, and smooth. This step is crucial for incorporating air into the batter, which contributes to the cake’s tender texture.
4. Incorporate Eggs and Vanilla: With the mixer still on medium speed, add the large eggs one at a time, beating for a full 20 seconds after each addition. This allows each egg to fully integrate into the batter. Once all eggs are incorporated, reduce the mixer speed to low and stir in the pure vanilla extract until just combined. Remember to scrape down the sides of the bowl with a rubber spatula frequently to ensure everything is well-mixed.
5. Prepare Wet Ingredients: In a separate medium bowl, combine the room temperature sour cream, buttermilk, a second measure of vanilla extract, and the vegetable oil. Whisk these wet ingredients together until they are smooth and uniformly blended.
6. Combine Wet and Dry: With your mixer on the lowest speed, gradually add half of the whisked dry flour mixture to the butter-egg mixture, mixing until just barely combined. Then, add all of the prepared wet ingredients (sour cream, buttermilk, etc.) and mix on low speed until just incorporated. Finally, add the remaining half of the dry ingredients and continue mixing on low speed until the batter is smooth, creamy, and free of any visible streaks of flour. Be careful not to overmix, as this can lead to a tough cake.
7. Bake the Cake: Carefully pour the cake batter into your prepared 9×13-inch baking pan. Use the back of a spoon or an offset spatula to spread the batter evenly across the pan, ensuring a consistent thickness. Transfer the pan to your preheated oven and bake for approximately 38-40 minutes, or until a wooden toothpick inserted into the very center of the cake comes out clean, with no wet batter clinging to it.
8. Cool and Poke Holes: Once baked, remove the cake from the oven and place the pan on a wire rack to cool completely. Allowing the cake to cool entirely is essential before the next step. Once fully cooled, take the handle of a wooden spoon (or the blunt end of a wooden skewer) and poke about 20 evenly spaced holes all over the cake’s surface. Make sure these holes go about three-quarters of the way through the cake’s depth. These perforations are where the delicious strawberry filling will seep in, creating that signature “poke cake” effect and infusing every bite with flavor.

Crafting the Sauce and Assembling Your Masterpiece

Now that your cake is perfectly baked and cooled, it’s time to create the vibrant strawberry sauce and assemble your delicious poke cake.

• Prepare Strawberries: Begin by hulling and slicing your fresh strawberries. If you’re using frozen strawberries, let them thaw slightly beforehand to make slicing easier and to release some of their natural juices.
• Cook the Sauce Base: In a medium saucepan, combine the prepared strawberries, granulated sugar, ¼ cup of water, and fresh lemon juice. Place the saucepan over medium heat, stirring occasionally. Cook for about 5-7 minutes, or until the strawberries have softened and released a significant amount of their juices, creating a rich, red liquid.
• Puree the Mixture: Remove the saucepan from the heat. For a silky-smooth sauce, use an immersion blender directly in the saucepan to puree the mixture until it reaches your desired consistency. If you don’t have an immersion blender, carefully transfer the hot mixture to a regular blender, blend until smooth, and then return it to the saucepan.
• Thicken the Sauce: In a small, separate bowl, whisk together 2 tablespoons of cornstarch with ¼ cup of cold water until you have a smooth slurry, with no lumps. Return the strawberry puree to the stove over medium heat. Stir in the cornstarch mixture and the remaining ¾ cup of water into the puree. Continue to cook, stirring constantly, until the sauce thickens noticeably and gently boils for about 3-5 minutes. The constant stirring prevents lumps and ensures even thickening.
• Finish and Infuse: Once the strawberry sauce has achieved its desired thickness, remove it from the heat. Stir in the entire can of sweetened condensed milk until it is fully incorporated and the sauce is beautifully creamy. Allow the sauce to cool slightly—it will continue to thicken as it cools. While still warm, but not boiling hot, carefully pour the luscious strawberry mixture over the cooled, poked cake, ensuring it seeps into all the holes.
• Whip the Heavy Cream: In a clean, medium-sized bowl, use an electric mixer to beat the heavy cream until stiff peaks form. The cream should hold its shape firmly. Set this aside gently in the refrigerator.
• Prepare the Cream Cheese Base: In a large mixing bowl, beat together the softened cream cheese and softened butter until the mixture is completely smooth and creamy, with no lumps. This may take a few minutes on medium speed.
• Sweeten the Frosting: Add the powdered sugar, vanilla extract, and a pinch of kosher salt to the cream cheese mixture. Beat on low speed until everything is well combined and the frosting is smooth and free of any powdered sugar clumps.
• Combine for Ultimate Frosting: Gently, but thoroughly, fold the whipped heavy cream into the cream cheese mixture using a rubber spatula. Be careful not to deflate the whipped cream, as this contributes to the frosting’s light and airy texture. Continue folding until the frosting is uniformly combined and beautifully fluffy.
• Frost and Serve: Spread the creamy frosting evenly over the top of the strawberry-infused cake. For the best texture and to allow the flavors to meld perfectly, let the cake sit in the refrigerator for at least 20 minutes before slicing and serving. Garnish with fresh strawberry slices or a few mint leaves if desired for an extra touch of elegance.

Expert Tips and Tricks for the Perfect Strawberry Poke Cake

Achieving poke cake perfection is easier than you think with these helpful tips:

• Evenly Poke Holes: The key to a truly infused cake is consistent holes. Use the handle of a wooden spoon, a large fork, or even a wide straw to poke about 20-25 holes evenly across the entire surface of the cooled cake. Ensure they go about three-quarters of the way through the cake’s depth for maximum absorption of the strawberry sauce.
• Ripe Strawberries are Best: For the most flavorful and naturally sweet sauce, always opt for fresh, ripe strawberries. Their intense flavor will shine through. If fresh are out of season or unavailable, high-quality frozen strawberries work well, just let them thaw slightly before processing.
• Room Temperature Ingredients for Frosting: This cannot be stressed enough! Make absolutely sure your cream cheese and butter are fully softened to room temperature. This is crucial for achieving a smooth, creamy, and lump-free frosting. Cold ingredients will result in a clumpy texture.
• Gentle Folding is Key: When incorporating the whipped heavy cream into the cream cheese mixture, use a rubber spatula and fold gently. This technique preserves the airiness of the whipped cream, ensuring your frosting remains light and fluffy, rather than dense.
• Cool Cake Completely: Patience is a virtue when making poke cake. Ensure the cake is completely cooled before poking holes and pouring the warm strawberry sauce. Pouring hot sauce onto a warm cake can cause the cake to become soggy or even fall apart.
• Don’t Overmix the Cake Batter: Overmixing develops gluten, leading to a tough, dry cake. Mix until just combined, with no visible streaks of flour. A few small lumps are better than an overmixed batter.
• Garnish for a Grand Finale: Elevate the presentation with simple garnishes. Fresh strawberry slices, whole berries, a sprinkle of chopped pistachios for color, or a few fresh mint leaves can add an extra touch of elegance and visual appeal.
• Serve Chilled: While the cake can be served at room temperature, it truly shines when chilled. The flavors have time to meld, and the frosting and sauce set beautifully, offering a refreshing experience.

Essential Kitchen Tools for Your Strawberry Poke Cake

Having the right equipment on hand will make your baking experience smooth and enjoyable:

• 9×13 Metal Pan:A sturdy, light-colored metal pan is essential for even baking and browning of your cake.
• Stand Mixer (or Hand Mixer):Indispensable for efficiently creaming butter and sugar, and whipping cream and frosting ingredients to perfect consistency.
• Medium and Large Mixing Bowls: You’ll need several for separating dry and wet ingredients, and for preparing the sauce and frosting.
• Measuring Cups and Spoons:Accurate measurements are the foundation of successful baking.
• Rubber Spatula: Perfect for scraping down the sides of bowls, folding ingredients gently, and spreading batter/frosting.
• Parchment Paper:Ideal for lining baking pans, preventing sticking, and making cake removal a breeze.
• Immersion Blender:A convenient tool for pureeing the strawberry sauce directly in the saucepan, minimizing extra dishes. A regular blender works too!
• Whisk: Essential for combining dry ingredients, mixing cornstarch slurry, and ensuring smooth sauces.

Frequently Asked Questions About Strawberry Poke Cake

Here are some common questions and helpful answers to ensure your strawberry poke cake turns out perfect every time:

Can I use a different fruit for the sauce? Absolutely! The beauty of a poke cake is its versatility. This recipe works wonderfully with other berries like raspberries, blueberries, or even a mix of berries. Just be mindful of the sweetness levels; you might need to adjust the granulated sugar slightly depending on the tartness of your chosen fruit. A peach or cherry sauce could also be a delicious twist!

Can I use a store-bought cake mix instead of making the cake from scratch? Yes, you certainly can! While our homemade cake recipe is designed for ultimate moisture and flavor, a high-quality vanilla or white box cake mix can be a great time-saver. Simply prepare the cake mix according to package directions in a 9×13-inch pan, then follow the rest of the recipe for poking holes, adding the strawberry sauce, and frosting. This makes it an even quicker and easier dessert!

Can I make this cake ahead of time? Yes, this strawberry poke cake is an excellent make-ahead dessert, as the flavors often deepen overnight. You can bake the cake and prepare the strawberry sauce a day in advance. Store the cooled cake (covered) and the cooled sauce (in an airtight container) in the refrigerator. Assemble the cake (poke holes, pour sauce, frost) just a few hours before serving for the best texture and freshness.

What if I don’t have an immersion blender for the sauce? No problem at all! A regular blender or food processor works just fine. Simply transfer the cooked strawberry mixture carefully to your regular blender, blend until it’s smooth, and then pour it back into the saucepan to continue with the thickening step. Be cautious when blending hot liquids, only fill the blender halfway and remove the center cap of the lid, covering with a kitchen towel to allow steam to escape.

How do I store leftovers of the Strawberry Poke Cake? To keep your cake fresh and delicious, cover it tightly with plastic wrap or transfer any leftovers to an airtight container. Store it in the refrigerator for up to 4 days. The flavors will continue to meld beautifully, making each slice a treat.

Can I freeze this cake? Yes, you can freeze the cake, but it’s best to do so without the frosting. Bake and cool the cake completely, then wrap it tightly in plastic wrap and then aluminum foil, or place it in an airtight, freezer-safe container. It can be frozen for up to 3 months. When you’re ready to enjoy it, thaw the cake overnight in the refrigerator before adding the strawberry sauce and frosting.

Storing and Freezing Your Delicious Strawberry Poke Cake

Ensuring your Strawberry Poke Cake stays fresh and delicious is simple with these storage guidelines:

To Store this Strawberry Poke Cake: Once assembled, the cake should be covered tightly with plastic wrap or transferred to an airtight container. Refrigerate for up to 4 days. For optimal texture and presentation, if you’re making it ahead, it’s best to add the frosting just a few hours before serving, allowing it to chill and set perfectly.

To Freeze this Strawberry Poke Cake: If you wish to extend the life of your cake, you can freeze it without the frosting. First, ensure the baked cake is completely cooled. Then, wrap it securely in several layers of plastic wrap, followed by a layer of aluminum foil, or place it in an airtight, freezer-safe container. It can be frozen for up to 3 months. When you’re ready to enjoy it, simply thaw the cake overnight in the refrigerator before proceeding with the strawberry sauce and frosting steps.

This Strawberry Poke Cake truly is a perfect dessert for any occasion, especially vibrant summer gatherings or patriotic celebrations like the Fourth of July, thanks to its bright, fresh strawberry flavor and moist vanilla cake base. It’s a delectable poke cake that masterfully combines a tender, luscious cake with a creamy, rich strawberry filling and a light, ethereal whipped cream frosting. Don’t hesitate to try this recipe for your next event; it will undoubtedly become one of your most requested and favorite dishes!

Remember to leave a 5-star review and a comment if you absolutely loved this recipe or if you have any questions! Your feedback truly means the world to me. Also, don’t forget to follow me on Instagram, Pinterest, and TikTok for more fun and delicious content. I can’t wait to connect with you there and see your baking creations!

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Recipe Card: Strawberry Poke Cake

Strawberry Poke Cake

Molly Murphy

A truly delicious dessert, this Strawberry Poke Cake combines a moist, fluffy cake with a luscious, sweet-tart strawberry sauce and a light, creamy frosting. Perfect for any celebration or just a delightful treat, it’s surprisingly easy to make and absolutely irresistible!

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Servings

16
servings

Ingredients

FOR THE CAKE

• 1 cup unsalted butter room temperature
• 1 ¾ cups granulated sugar
• 5 large eggs room temperature
• 3 cups plus 1 tablespoon all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• ¾ cup sour cream room temperature
• ¾ cup buttermilk room temperature
• ⅓ cup vegetable oil
• 2 teaspoons pure vanilla extract

FOR THE STRAWBERRY SAUCE

• 1 pound fresh strawberries hulled and sliced (or frozen, thawed)
• 2 tablespoons granulated sugar
• ¼ cup water
• 1 tablespoon lemon juice
• ¾ cup water for cornstarch slurry
• 2 tablespoons cornstarch
• 1 can (14 oz.) sweetened condensed milk

FOR THE FROSTING

• ¾ cup heavy cream cold
• 1 (8-oz.) block cream cheese room temperature, softened
• 4 tablespoons unsalted butter room temperature, softened
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• Pinch of kosher salt

Instructions

FOR THE CAKE

• Preheat your oven to 325°F (160°C). Prepare a 9×13-inch metal pan by spraying the bottom with cooking spray, lining with parchment paper (leaving an overhang for easy removal), and spraying the parchment again. If needed, use metal binder clips to hold the parchment in place (ensure they are oven-safe). Set aside.
• In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter and granulated sugar on medium speed until fluffy and smooth, about 3 minutes. Scrape down the sides of the bowl as needed.
• Add the large eggs one at a time, beating for 20 seconds after each addition until fully incorporated. Reduce speed to low and stir in the pure vanilla extract until just combined.
• In a separate medium bowl, mix together the room temperature sour cream, buttermilk, a second measure of vanilla extract, and vegetable oil until smooth.
• Add HALF of the dry flour mixture to the wet ingredients in the stand mixer, and mix on the lowest speed until just combined. Then, add all of the prepared wet ingredients (sour cream mixture) and mix on low until just incorporated. Finally, add the remaining dry ingredients and mix on low speed until the batter is smooth and creamy. Be careful not to overmix.
• Pour the batter into the prepared baking pan and spread it out evenly across the pan using the back of a spoon or an offset spatula.
• Bake for about 40-43 minutes, or until a wooden toothpick inserted into the center comes out clean.
• Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. Once fully cooled, use the handle of a wooden spoon or a similar blunt object to poke about 20-25 holes evenly across the cake, approximately three-quarters of the way through its depth.

FOR THE STRAWBERRY SAUCE

• If using fresh strawberries, hull and slice them. If using frozen strawberries, allow them to thaw slightly for easier slicing.
• In a medium saucepan, combine the prepared strawberries, granulated sugar, ¼ cup of water, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes.
• Once the strawberries are softened, remove the saucepan from the heat. Use an immersion blender to puree the mixture directly in the saucepan until smooth. Alternatively, transfer the mixture to a regular blender, blend until smooth, and then return it to the saucepan.
• In a small bowl, whisk together the cornstarch and the remaining ¾ cup of cold water until smooth and lump-free.
• Return the strawberry puree to the stove over medium heat. Stir in the cornstarch mixture.
• Cook the mixture, stirring constantly, until it begins to thicken and comes to a gentle boil. This should take approximately 3-5 minutes. The sauce will coat the back of a spoon.
• Once the sauce has thickened, remove it from the heat. Stir in the entire can of sweetened condensed milk until completely combined. Allow it to cool slightly before using, as it will continue to thicken as it cools. Pour the warm strawberry mixture evenly into the poked holes on top of the cooled cake.

FOR THE FROSTING

• In a medium bowl, beat the cold heavy cream with an electric mixer until stiff peaks form. Set aside in the refrigerator.
• In a separate large bowl, beat the softened cream cheese and softened butter together until the mixture is completely smooth and creamy, with no lumps.
• Add the powdered sugar, pure vanilla extract, and a pinch of kosher salt to the cream cheese mixture. Beat on low speed until smooth and well combined.
• Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix, to maintain the light texture.
• Spread the fluffy frosting evenly over the top of the strawberry-infused cake. Allow the cake to chill in the refrigerator for at least 20 minutes before serving for the best texture and to allow the frosting to set. Enjoy!

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