Best 10 Strawberry Poke Cake With Frozen Strawberries Recipes

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Strawberry poke cake is an irresistible dessert for any occasion, and using frozen strawberries is a convenient and delicious option. These cakes are characterized by a moist and fluffy texture that's studded with juicy strawberry filling, creating a burst of flavor in every bite. With its vibrant presentation and delightful taste, this strawberry poke cake is a perfect way to satisfy your sweet cravings and impress your friends and family.

Check out the recipes below so you can choose the best recipe for yourself!

STRAWBERRY POKE CAKE



Strawberry Poke Cake image

While this is certainly one of our prettiest poke cakes, don't let its impressive looks intimidate you. This sensational strawberry poke cake only takes 15 minutes of prep and six ingredients to make. A tender-crumbed white cake is poked and filled with strawberry Jell-O™ so each slice boasts a vibrant interior. Top with fluffy frosting and fresh strawberries for a dessert that's truly ready to party.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 7

1 box Betty Crocker™ Super Moist™ white cake mix
Water, oil and egg whites called for on cake mix box
1 cup boiling water
1 box (4-serving size) Jell-O™ strawberry-flavored gelatin
1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
1 tube (0.68 oz) Betty Crocker™ red decorating gel
12 fresh strawberries, cut in half

Steps:

  • Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
  • Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.
  • Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.
  • Spread frosting over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries.

Nutrition Facts : Calories 291, Carbohydrate 59 g, Fat 3, Fiber 1/2 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 363 mg

STRAWBERRY POKE CAKE



Strawberry Poke Cake image

Fresh or frozen strawberries and sweetened whipped cream take your box cake mix to another level. Once chilled, cut into servings and top each piece with sweetened whipped cream. Garnish with strawberry slices, if desired. Store leftovers in the refrigerator.

Provided by Bibi

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h15m

Yield 12

Number Of Ingredients 9

1 (15.25 ounce) package white cake mix (such as Pillsbury®)
3 ounces white cake mix extender
1 ¼ cups water
4 egg whites
⅓ cup vegetable oil
1 (10 ounce) jar strawberry preserves
1 ½ cups sliced fresh strawberries, pureed
1 tablespoon confectioners' sugar
1 teaspoon lemon juice

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
  • Blend cake mix plus extender, water, egg whites, and oil together in a bowl using an electric mixer until just moistened. Pour batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 32 to 26 minutes.
  • Meanwhile, combine strawberry preserves and pureed strawberries in a medium bowl. Stir in confectioners' sugar and lemon juice. Refrigerate until ready to use.
  • Transfer cake to a cooling rack and let cool to room temperature, at least 25 minutes.
  • Poke holes into the cake about 1 inch apart using the handle of a wooden spoon. Slowly spread the strawberry sauce over the cake, letting it fill the holes. Refrigerate until completely chilled.

Nutrition Facts : Calories 310.7 calories, Carbohydrate 51.3 g, Fat 10.8 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 305.5 mg, Sugar 39.4 g

STRAWBERRY POKE CAKE



Strawberry Poke Cake image

That classic spring treat-strawberry shortcake-takes on a wonderful new twist with this recipe. Strawberry gelatin and strawberries liven up each pretty slice of this lovely layered strawberry poke cake that's made from a convenient boxed mix. -Mary Jo Griggs, West Bend, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 8

1 package white cake mix (regular size)
1-1/4 cups water
2 large eggs, room temperature
1/4 cup canola oil
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
2 packages (3 ounces each) strawberry gelatin
1 carton (12 ounces) frozen whipped topping, thawed, divided
Fresh strawberries, optional

Steps:

  • Preheat oven to 350°. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely., Using a serrated knife, level tops of cakes if necessary. Return layers, top side up, to 2 clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals. , Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours., Dip bottom of 1 pan into warm water for 10 seconds. Invert cake onto a serving platter. Top with chilled strawberries and 1 cup whipped topping. Place second cake layer over topping., Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.

Nutrition Facts : Calories 376 calories, Fat 14g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 301mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

STRAWBERRY POKE CAKE



Strawberry Poke Cake image

We make this beloved dessert with not-too-sweet buttermilk cake and very lightly sweetened whipped cream. The cake tastes best just slightly chilled, so let it sit out to warm up a bit while you whip the cream for the topping.

Provided by Food Network Kitchen

Categories     dessert

Time 3h5m

Yield 15 servings

Number Of Ingredients 15

2 sticks (1 cup) unsalted butter, at room temperature, plus more for greasing the pan
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 1/4 cups buttermilk, well shaken
2 teaspoons pure vanilla extract
2 cups sugar
3 large eggs, at room temperature, lightly beaten
One 3-ounce box strawberry gelatin
2 pounds strawberries
3 tablespoons sugar
2 cups heavy cream, cold
1 tablespoon sugar
2 teaspoons pure vanilla extract

Steps:

  • For the cake: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
  • Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
  • Beat the sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the side of the bowl as needed. Slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, alternate beating in the flour mixture in three additions and the buttermilk mixture in two, starting and ending with the flour mixture. Scrape down the side of the bowl, and beat until the batter is well mixed. Spread into the prepared pan.
  • Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes, rotating the pan halfway through. Let cool in the pan for 30 minutes. Using a fork, poke holes in the top and all the way through the cake.
  • Bring 1 cup water to a boil, pour over the gelatin in a small bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
  • For the sweetened berries: While the cake chills, hull and quarter the strawberries. Toss with the granulated sugar in a medium bowl, and set aside until soft and juicy, about 1 hour.
  • For the topping: Remove the cake from the refrigerator. Whip the cream with the sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake, slice the cake and serve with the strawberries.

FROZEN STRAWBERRY CAKE



Frozen Strawberry Cake image

My Mom made this a lot when I was younger. It was a favorite whenever we had company over. If you like strawberry shortcake, you will love this! Serve with whipped cream or Cool Whip®.

Provided by SANDRA RUTH

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h30m

Yield 16

Number Of Ingredients 11

2 cups all-purpose flour
1 ¼ cups white sugar
1 teaspoon baking soda
½ teaspoon salt
½ cup shortening (such as Crisco®)
½ cup sour cream
3 large eggs
1 teaspoon vanilla extract
2 (16 ounce) packages frozen strawberries, thawed and juice reserved
⅓ cup water
2 tablespoons cornstarch

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Mix flour, sugar, baking soda, and salt together in a bowl. Add shortening, sour cream, eggs, and vanilla extract and beat with an electric mixer on medium speed for 3 minutes. Fold in strawberries. Pour into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
  • While cake cools, pour reserved strawberry juice in a pan and bring to a boil. Mix water and cornstarch together and add to the juice; cook and stir until sauce thickens. Serve over cake.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 34.1 g, Cholesterol 38 mg, Fat 9.1 g, Fiber 1.6 g, Protein 3.3 g, SaturatedFat 2.9 g, Sodium 170 mg, Sugar 18.4 g

STRAWBERRY POKE CAKE



Strawberry Poke Cake image

This wonderful moist cake is bursting with strawberry flavor! Plan ahead the cake chilled for about 2 hours before frosting, use as much strawberries as you like for the top :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 10m

Yield 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box white cake mix with pudding
water
oil
egg white
1 (4 ounce) box jello strawberry gelatin
1 cup boiling water
1/2 cup cold water
sliced strawberry (for top of the frosted cake)

Steps:

  • Set oven to 350 degrees F.
  • Grease a 13 x 9-inch baking dish (set oven rack to second-lowest position.
  • In a large bowl beat prepare cake mix as directed on the box using water, oil and egg whites.
  • Transfer to a baking dish and bake for stated time on box.
  • Cool completely on wire rack for about 1 hour.
  • Pierce cooled cake with small-holed straw at 3/4-inch intervals.
  • In a heat-proof bowl mix gelatin powder with 1 cup boiling water until no granules remain, then add in 1/2 cup cold water; mix to combine.
  • Carefully pour mixture over the entire top of the cooled cake.
  • Chill for at least 2 hours before topping.
  • Top with desired frosting then arrange sliced strawberries over the top of the cake.

Nutrition Facts : Calories 215.9, Fat 4, SaturatedFat 1, Sodium 327.4, Carbohydrate 43, Fiber 0.3, Sugar 28.9, Protein 2.4

STRAWBERRY CHEESECAKE POKE CAKE



Strawberry Cheesecake Poke Cake image

Classic poke cake gets a delightful upgrade with a creamy strawberry cheesecake filling.

Provided by Annalise Sandberg

Categories     Dessert

Time 4h30m

Yield 12

Number Of Ingredients 10

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, oil and eggs called for on cake mix box
1 lb strawberries, sliced
1/2 cup sugar
1 package (8 oz) cream cheese, softened
1/2 cup milk
1/2 cup graham cracker crumbs (from 3 whole crackers)
2 tablespoons butter, melted
1 container (8 oz) frozen whipped topping, thawed
12 whole fresh strawberries

Steps:

  • Heat oven to 350°F. Spray 13 x 9-inch (3-quart) baking dish with cooking spray.
  • Make cake batter as directed on box. Pour into baking dish. Bake 30 to 35 minutes or until cake is golden and springs back when gently touched. Cool completely in baking dish, 30 to 45 minutes.
  • Meanwhile, in large bowl, mix sliced strawberries and sugar; mash with fork or vegetable masher. Let stand at room temperature about 30 minutes or until berries have released their juices and sugar is dissolved.
  • Add cream cheese to mashed strawberries; beat with whisk or electric mixer until smooth. Stir in milk.
  • Poke holes in cooled cake with wooden dowel or end of wooden spoon. Pour strawberry mixture over cake, using spatula to encourage it down into holes in cake. Refrigerate 3 hours.
  • Heat oven to 350°F. In small bowl, mix graham cracker crumbs and melted butter. Spread out onto cookie sheet. Bake about 10 minutes or until golden. Cool.
  • Spread whipped topping over cake; top with graham cracker crumb mixture and whole strawberries. Cut and serve.

Nutrition Facts : Calories 440, Carbohydrate 50 g, Cholesterol 75 mg, Fat 4 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 31 g, TransFat 0 g

STRAWBERRY POKE REFRIGERATOR CAKE



Strawberry Poke Refrigerator Cake image

Use only a very large-holed straw or the long handle of a wooden spoon to make the holes in the top of the cake or the strawberry puree will not penatrate, the holes must be at least 3/4-inch large for this. Plan well in advance the baked cake must be room temperature before topping with the puree, then there are two 2-hour chilling times after, to save time you can bake the cake a day ahead, cool then cover with plastic wrap, prep time includes chilling times. Do not make the mistake of making this into a layer cake the topping will not hold onto the sides of the cake ;-) Yellow or lemon flavor cake mix works well for this or you can use Betty Crocker Super Moist Strawberry Cake Mix. This cake is nothing short of absolutely *FANTASTIC*

Provided by Kittencalrecipezazz

Categories     Dessert

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) package white cake mix (or use yellow cake mix)
3 egg whites (or as called for by your cake mix) or 3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 (10 ounce) packages frozen strawberries, completely thawed (do not drain the juice)
1 (3 1/2 ounce) package vanilla pudding mix (or cream cheese pudding mix)
1 cup half-and-half cream or 1 cup use 18% table cream
1/2 tablespoon cornstarch
1 (8 ounce) container cool whip frozen whipped topping, thawed
fresh sliced strawberry

Steps:

  • Prepare the cake as directed on the package and bake in a 13 x 9-inch baking pan; cool to room temperature.
  • Using a straw poke holes all over the top of the cake almost to the bottom about 1-inch apart (make large enough and deep holes, the more holes the better!).
  • In a processor or blender puree the thawed strawberries until smooth, then slowly drizzle over the top of the cake paying more attention to the holes.
  • Refrigerate for 2 hours.
  • For the topping; prepare the pudding mix using 1 cup only of half and half cream and add in the 1/2 tablespoon cornstarch to the pudding mixture while mixing; beat until smooth and thickened.
  • Fold in the thawed Cool Whip until combined.
  • Spread over the top of the cake (cake must be completely cold before topping).
  • Arrange the sliced strawberries on top in a decorative pattern.
  • Refrigerate for 2 or more hours before serving.

STRAWBERRY CHEESECAKE POKE CAKE RECIPE BY TASTY



Strawberry Cheesecake Poke Cake Recipe by Tasty image

If you're stuck in a dessert rut, poke cake is just the recipe you need to try. It's low-maintenance to bake, and it's always a crowd pleaser. Poke holes using the back of a wooden spoon into a simple vanilla cake base, then cover the cake with a mixture of strawberries, cream cheese, and condensed milk. Once the cake is done chilling, it'll be filled with pockets of sweet berry deliciousness.

Provided by Tasty

Categories     Desserts

Time 30m

Yield 9 servings

Number Of Ingredients 9

cooking spray
6 graham crackers, whole
½ box vanilla cake mix, prepared according to package
1 lb strawberry, with tops removed
8 oz cream cheese, softened, 1 block
14 oz sweetened condensed milk, 1 can
1 cup milk
8 oz whipped topping
strawberry, for garnish

Steps:

  • Preheat oven to 350°F (175°C).
  • Spray a 9x9-inch (23x23 cm) baking pan with cooking spray.
  • Take 5 of the graham crackers and arrange them in the pan, breaking some of them to fill in the gaps.
  • Crush the remaining graham cracker and set aside.
  • Pour the vanilla cake batter on the graham cracker base.
  • Bake for 25-30 minutes until an inserted toothpick comes out clean.
  • Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.
  • In a large bowl, mash strawberries with a whisk until very fine.
  • Add cream cheese and condensed milk, whisking until there are no large lumps.
  • Add the milk, stirring until smooth.
  • Pour the mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.
  • Spread the whipped topping evenly on top.
  • Chill the cake anywhere from 3 hours to overnight.
  • Slice, and serve with strawberries and the reserved graham cracker crumbs.
  • Enjoy!

Nutrition Facts : Calories 429 calories, Carbohydrate 56 grams, Fat 20 grams, Fiber 1 gram, Protein 7 grams, Sugar 44 grams

STRAWBERRIES-AND-CREAM POKE CAKE



Strawberries-and-Cream Poke Cake image

Bake a Strawberries-and-Cream Poke Cake and they'll really know how much you care! This cake features white cake mix and a drizzle of liquid strawberry flavor gelatin that gives the cake its flavor. Cheesecake flavor instant pudding gives this Strawberries-and-Cream Poke Cake its creamy topping!

Provided by My Food and Family

Categories     Recipes

Time 5h39m

Yield 18 servings

Number Of Ingredients 8

1 pkg. (2-layer size) white cake mix
1 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
1/2 cup cold water
1 pkg. (3.4 oz.) JELL-O Cheesecake Flavor Instant Pudding
1/2 cup cold milk
1 tub (8 oz.) COOL WHIP Whipped Topping (about 3 cups), thawed
2 cups strawberries, quartered

Steps:

  • Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool completely.
  • Pierce cake with wooden skewer or chopstick at 1/2-inch intervals. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake.
  • Refrigerate 3 hours.
  • Beat pudding mix and milk in large bowl with whisk 2 min. Fold in COOL WHIP.
  • Spread pudding mixture onto top of cake. Top with strawberries.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 160, Fat 6 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 0.9501 g, Sugar 0 g, Protein 2 g

### 3 Helpful Strawberry Smoothie Variations --- ### General tips: * Use ripe, sweet strawberries or other fresh seasonal fruit. * For a thicker smoothie, use Greek yogurt or cottage cheese instead of milk. * If you're using unsweetened yogurt, you may want to add a little bit of sugar or sweetener to the smoothie. * For a more refreshing smoothie, use chilled fruit and milk. * If you're short on time, you can use a pre-made smoothie pack. * You can also add other ingredients to your smoothie, such as spinach, kale, chia seeds, or flaxseeds. * Garnish with fresh fruit, a sprinkle of cinnamon, or a dollop of whipped cream. --- ### Strawberry Smoothie With Frozen Strawberries: * Use 1 cup of fresh or thawed strawberries, 1/2 cup of plain yogurt, 1/2 cup of milk, and 1 tablespoon of sugar or sweetener. * Blend until smooth and enjoy! --- ### Strawberry Smoothie With Frozen Yogurt Cubes: * Freeze 1 cup of plain yogurt in ice cubes. * Then, use 1 cup of strawberry yogurt cubes, 1/2 cup of fresh or thawed strawberries, 1/2 cup of milk, and 1 tablespoon of sugar or sweetener. * Blend until smooth and enjoy! --- ### Strawberry Smoothie With Strawberry Popsicles: * Freeze some strawberry popsicles. * Then, use 1 strawberry popsicle, 1 cup of fresh or thawed strawberries, 1/2 cup of plain yogurt, and 1/2 cup of milk. * Blend until smooth and enjoy! --- ### In summary: Strawberry smoothies are a quick, easy, and refreshing way to start your day or refuel after a tough exercise. And with many different ways to make them, everyone can find the perfect strawberry smoothie combination. So next time you're looking for a healthy and delicious breakfast or afternoon drink, give one of these strawberry smoothie tips a try!

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