Homemade Strawberry Poke Cake Without Jello Recipe

Introduction

This Homemade Strawberry Poke Cake is a delightful twist on a classic dessert, bursting with fresh strawberry flavor and creamy goodness. Perfect for spring and summer gatherings, it’s light, refreshing, and easy to make without using jello.

Ingredients

• 1 box lemon cake mix (Duncan Hines brand preferred)
• 1 teaspoon fresh lemon zest (optional, to brighten flavor)
• 4 cups strawberries (hulled and chopped into 1/2-inch pieces)
• 2/3 cup sugar
• 1 tablespoon gelatin (Knox unflavored)
• 1/2 teaspoon vanilla extract
• 2 1/4 cups heavy cream (very cold)
• 4 tablespoons powdered sugar

Instructions

1. Step 1: Prepare the lemon cake mix according to the package instructions, adding fresh lemon zest if using. Bake the cake in a 9×13-inch pan and let it cool completely.
2. Step 2: While the cake cools, gently sprinkle the gelatin over 1/2 cup of cold water in a small bowl and let it bloom for 5 minutes.
3. Step 3: In a saucepan, combine strawberries, sugar, and the bloomed gelatin. Heat gently over medium-low heat, stirring until gelatin dissolves and the strawberry mixture thickens slightly. Remove from heat and let cool.
4. Step 4: Using the back of a spoon or a skewer, poke holes all over the cooled cake to allow the strawberry mixture to seep in.
5. Step 5: Pour the cooled strawberry mixture evenly over the cake, pressing gently so the liquid is absorbed. Refrigerate the cake for at least 1 hour to set.
6. Step 6: Meanwhile, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
7. Step 7: Spread the whipped cream evenly over the chilled cake just before serving.

Tips & Variations

• For extra texture, fold in a handful of sliced strawberries into the whipped cream topping.
• Use a berry mix instead of just strawberries for a colorful variation.
• Ensure the heavy cream is very cold before whipping for best volume.
• Allowing the cake to chill overnight enhances the flavors and texture.

Storage

Store the strawberry poke cake covered in the refrigerator for up to 3 days. To keep it fresh, cover with plastic wrap or a cake dome. Rewhip the cream topping if it begins to weep when serving leftovers.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh lemon juice instead of lemon zest?

Yes, a tablespoon of fresh lemon juice can be added to the cake mix for a citrusy flavor, but it won’t replace the brightness that zest provides. Use both for best results.

Is gelatin necessary in this recipe?

Gelatin helps the strawberry mixture set so it soaks nicely into the cake without making it soggy. If you prefer a looser filling, you can omit it, but the texture will be different.

Homemade Strawberry Poke Cake Without Jello Recipe

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★★★★★

4.9 from 83 reviews

A delightful homemade strawberry poke cake that is moist, flavorful, and made without using Jello. This lemon-infused cake is studded with fresh strawberries and a creamy whipped topping, making it a perfect dessert for any occasion.

• Author: luca
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 4 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake

• 1 box lemon cake mix (Duncan Hines brand preferred)
• 1 teaspoon fresh lemon zest (optional, to brighten flavour)

Strawberry Gelatin Filling

• 4 cups strawberries (hulled and chopped into 1/2-inch pieces)
• 2/3 cup sugar
• 1 tablespoon unflavored gelatin (Knox)
• 1/2 teaspoon vanilla extract

Whipped Cream Topping

• 2 1/4 cups heavy cream (very cold)
• 4 tablespoons powdered sugar

Instructions

1. Prepare the Cake: Preheat your oven according to the cake mix box instructions. Prepare the lemon cake batter according to package directions, incorporating the optional fresh lemon zest for enhanced flavor. Pour the batter into a greased baking pan and bake as directed until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
2. Make Strawberry Gelatin Filling: In a small saucepan, combine chopped strawberries, sugar, and vanilla extract. Cook over medium heat, stirring often, until the strawberries release their juice and the sugar dissolves. Sprinkle the unflavored gelatin over the mixture and stir until fully dissolved and thickened. Remove from heat and allow it to cool slightly but not set.
3. Poke the Cake and Add Filling: Using the handle of a wooden spoon or a skewer, poke holes evenly all over the cooled cake. Pour the warm strawberry gelatin filling over the cake, allowing it to seep into the holes and soak through evenly. Refrigerate the cake for at least 30 minutes to let the filling set.
4. Prepare Whipped Cream Topping: In a large chilled mixing bowl, beat the very cold heavy cream and powdered sugar using a mixer on high speed until stiff peaks form. Spread the whipped cream evenly over the top of the soaked cake.
5. Chill and Serve: Refrigerate the finished cake for at least one hour before serving so the flavors meld and the whipped cream sets. Slice into pieces and enjoy your fresh, fruity homemade strawberry poke cake!

Notes

• You can substitute fresh lemon zest with a teaspoon of lemon extract if desired.
• Ensure the cake is completely cool before poking holes to prevent breaking.
• The cake can be stored covered in refrigerator for up to 3 days.
• For a dairy-free version, use coconut whipped cream alternatives and dairy-free cake mix.

Keywords: strawberry poke cake, lemon cake, homemade poke cake, fresh strawberries dessert, no jello poke cake