Strawberry Poke Cake

Name: Strawberry Poke Cake
Total time: 1 h 45 min
Yield: One 9- by 13-inch cake (12 servings)
Ingredients: 1 cup/225 grams unsalted butter (2 sticks), at room temperature; 1 1/2 cups/300 grams granulated sugar; 4 large eggs; 1 teaspoon vanilla extract; 3 1/4 cups/415 grams all-purpose flour; 2 teaspoons baking powder; 3/4 teaspoon kosher salt (such as Diamond Crystal); 1 cup/240 milliliters whole milk; 1 (3-ounce/85-gram) package strawberry-flavored gelatin (such as Jell-O); 3 cups whipped cream; 1 cup fresh strawberries, sliced

Recipe from April Anderson

Adapted by Priya Krishna

Published May 19, 2023

Strawberry Poke Cake — James Ransom for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 1 hour 45 minutes, plus chilling
Rating: 4(379)
Comments: Read comments

One easy way to elevate a simple sheet cake is to infuse it with strawberry-flavored gelatin. The method of poking holes in the cake and pouring gelatin into them serves two purposes: giving the cake a poppy pink-striped look when you cut into it, and ensuring you get that nostalgic strawberry flavor in every bite. Like many gelatin-based dishes, poke cakes were likely popularized in the 20th century as part of an advertising push for Jell-O mixes.This recipe is adapted from April Anderson, an owner of Good Cakes and Bakes, a bakery in Detroit, whose mother used gelatin mixes to punch up some of her desserts. The basic poke cake formula is made to be modified: If you don’t like strawberry-flavored gelatin, try lemon or cherry. —Priya Krishna

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:One 9- by 13-inch cake (12 servings)

1cup/225 grams unsalted butter (2 sticks), at room temperature
1½cups/300 grams granulated sugar
4large eggs
1teaspoon vanilla extract
3¼cups/415 grams all-purpose flour
2teaspoons baking powder
¾teaspoon kosher salt (such as Diamond Crystal)
1cup/240 milliliters whole milk
1(3-ounce/85-gram) package strawberry-flavored gelatin (such as Jell-O)
3cups whipped cream
1cup fresh strawberries, sliced

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Heat oven to 350 degrees. Grease a 9- by 13-inch baking pan.
Step 2
In a bowl, using a stand mixer fitted with the paddle attachment or using a hand mixer, patiently beat the butter and sugar together on medium-high speed for 3 to 4 minutes, until light and fluffy.
Step 3
Add the eggs one at a time, beating well after each to make sure it is well combined before adding the next. Stir in the vanilla extract.
Step 4
In a separate bowl, whisk together the flour, baking powder and salt. Alternate adding the flour mixture and the milk to the egg mixture, mixing on low speed after each addition until just combined. (This helps incorporate everything well and avoids over-mixing.)
Step 5
Transfer the mixture to the prepared pan, spread in an even layer and bake until a toothpick inserted into the middle of the cake comes out clean, 45 to 60 minutes. Let cool on a wire rack for 15 minutes.
Step 6
While the cake is baking, prepare strawberry gelatin according to package instructions and set aside to cool.
Step 7
Once the cake has cooled for 15 minutes, use the handle of a wooden spoon or thick skewer to poke holes all over the cake an inch apart. Pour the gelatin over the top of the cake, making sure it gets into the holes and refrigerate the cake for 3 to 4 hours, until firm.
Step 8
One hour before serving, spread whipped cream over the cake and decorate with strawberry slices. Refrigerate for an hour, until ready to serve. This cake keeps well in the refrigerator for 2 to 3 days.

Ratings

4 out of 5

379 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Dew2 years ago

Heresy, I know, but this seems like a cake best made with a boxed cake mix. :)

Salute2 years ago

1 (3 ounce) package Jello gelatin 1 cup boiling water 1⁄2 cup cold water 1⁄2 cup vodka - Add boiling water to jello powder and stir until dissolved. Add the cold water and vodka.

Françoise2 years ago

Nothing fancy, no doubt. But fresh, simple, quick, needing few ingredients and likely to be a hit with children and those tired of complex baking land longing for something light and not overly sweet or rich. Cover it with fresh lightly sweetened whipping cream and a mix of pfreeze-died strawberries and toasted sliced almonds for texture. I'll be at that table with a hot cup of Earl Grey tea.

N Of Seattle2 days ago

I made it with a Duncan Hines yellow cake mix labeled "super moist." The whole cake slurped up the jello. I was intrigued by the frosting÷topping. it tasted okay and had a nice consistency, but will it hold up for more than a day? I think this cake is best made in anticipation of a crowd because i am not sure it will be good after a day or 2. I'll not likely repeat this recipe as it tasted a bit off. Could it be due to using a cake mix? All the ingredients in the convenience foods of jello, instant pudding, and cool whip? I don't know. It's the next day and I'll try the cake after a night in the fridge.

Family Hit.1 week ago

I made this with my 4 and 2 year old. The cake itself was so easy and fast to whip up. They loved poking the cake and pouring in the jello. And it was honestly so yummy! I wasn’t sure what to expect as I’ve never had a poke cake before but I was really pleasantly surprised. We did cut into it before we were supposed to so I can only imagine it will be even better tomorrow.

Lauren J.2 weeks ago

Does anyone have a substitute for the gelatin?

Private comments are only visible to you.