Homemade Strawberry Poke Cake Without Jello Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
