Can I make strawberry shortcake poke cake in pans other than 9×13?

Yes, you can bake the cake in two 9-inch round pans or even as cupcakes. For round pans, poke holes after baking, pour the gelatin mixture over, chill until set, then frost and stack to make a layered cake. For cupcakes, poke holes individually, spoon gelatin over each, chill, and top with frosting and fresh strawberries. Baking times may vary slightly depending on pan size and material, so keep an eye on doneness.

How long should I chill the cake after pouring the gelatin, and can I speed up this process?

The gelatin needs at least 4 hours in the refrigerator to set properly and infuse the cake with flavor. While it can be tempting to rush this step, placing the cake in the freezer is not recommended as it may cause uneven setting or change the cake’s texture. To speed cooling before applying gelatin, you can refrigerate the cake until completely cooled. Patience ensures the best texture and flavor.

Is it okay to frost the cake and store it in the fridge overnight?

Yes, frosting the cake and refrigerating it overnight works well and helps the flavors meld. If you are concerned about the crunch topping softening, you can wait to add it until right before serving. The frosting, especially if made with whipped heavy cream or cream cheese, will hold up nicely in the refrigerator for 24 hours.

What’s the best way to make the frosting for strawberry shortcake poke cake if I don’t have a stand mixer?

An electric hand mixer works perfectly fine for whipping heavy cream or making cream cheese frosting. Make sure your heavy cream is well chilled and whip until stiff peaks form. If you struggle to get stiff peaks, try chilling the mixing bowl and beaters beforehand. For a quicker option, store-bought cream cheese frosting or a mixture of softened cream cheese and Cool Whip can be used with good results.

How should I store leftover strawberry shortcake poke cake, and can I freeze it?

Store leftover cake in an airtight container in the fridge; it will stay fresh for 2-3 days due to the gelatin. Freezing is possible but not ideal with fresh strawberries or whipped toppings on the cake. For freezing, wrap the cake tightly in plastic wrap and aluminum foil. If frosted, freeze individual slices on a baking sheet before wrapping to avoid crushing. Thaw in the refrigerator before serving.

Strawberry Shortcake Poke Cake Recipe With Crunchy Topping

Ingredients

Scale

1 box yellow or white cake mix (with ingredients required on box)
1 small box (3 oz) instant strawberry gelatin powder (raspberry or cherry can be used as alternatives)
1 cup hot water
1 cup cold water
8 oz (about 225 g) block cream cheese, softened
1 tsp vanilla extract
½ cup (60 g) powdered sugar (confectioners’ sugar)
2 cups (approx. 480 ml) whipped topping or homemade whipped cream
2 pints (about 4 cups, 600 g) sliced fresh strawberries
Optional: 1½ to 3 cups (about 1 to 2 cans, 21 oz each) strawberry pie filling for layering

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Instructions

1. Preheat the oven according to cake mix package instructions. Grease a 9×13-inch pan.
2. Prepare and bake the cake mix as per package instructions for 20-25 minutes, or until a toothpick comes out clean.
3. Cool the cake to a warm or room temperature.
4. Poke holes about 1 inch apart over the surface of the cake using the end of a wooden spoon or fork.
5. Dissolve the strawberry gelatin in 1 cup hot water, then add 1 cup cold water. Pour evenly over the cake.
6. Refrigerate the cake for at least 1 hour or until the gelatin sets.
7. Beat softened cream cheese, powdered sugar, and vanilla extract until smooth. Fold in whipped topping.
8. Spread the frosting over the gelatin-set cake.
9. Top with sliced fresh strawberries before serving. Optionally, layer with strawberry pie filling or use a crunchy topping.

Last Step:

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Notes

🥄 Use room temperature ingredients to ensure a smooth, even frosting.
🧊 For a crunchy topping, mix crushed golden vanilla sandwich cookies with melted butter and a sprinkle of gelatin powder.
🔪 For neat slices, wipe your knife clean between cuts.

Author: Brandi Oshea
Prep Time: 15 minutes
Chilling: 1 to 4 hours
Cook Time: 20 to 25 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 2680 to 2700
Sugar: 350 g
Sodium: 3900 mg
Fat: 25 g
Saturated Fat: 13 g
Carbohydrates: 600 g
Fiber: 25 g
Protein: 30 g
Cholesterol: 25 mg