Strawberries and Cream Poke Cake is made with white cake, sweet strawberry pie filling, fluffy whipped topping, fresh strawberries and graham cracker crumbs for the perfect nofuss dessert everyone will love.
From the recipe collection of Tara Ippolito
If you're looking for an easy dessert that looks impressive but takes almost no effort, this Strawberries and Cream Poke Cake is exactly what you need! It starts with a simple boxed cake mix, gets filled with sweet strawberry pie filling, then finished with a layer of Cool Whip, fresh strawberries, and buttery graham cracker crumbs.
It's the kind of dessert that's perfect for summer BBQs, birthdays, baby showers, Easter, Valentine's Day, Mother's Day, or honestly just because you're craving something sweet. Since it needs a little time to chill before serving, it's also a great make ahead dessert that's even better the next day.
Why You'll Love It
- Loaded with Fresh Strawberry Flavor-Every bite is packed with sweet strawberry goodness.
- Perfect Make Ahead Dessert - It actually tastes even better after chilling.
- Beginner Friendly - If you can bake a boxed cake mix, you can make this recipe.
- Perfect for Summer - Light, cool, refreshing, and always a crowd favorite.
Ingredients
Here's everything you'll need to make this delicious recipe. You can find the full ingredients list along with measurements on the recipe card below.
- White Cake Mix - Creates a soft, fluffy base that soaks up all the delicious strawberry filling.
- Ingredients Needed For The Cake Mix - Use whatever your specific boxed mix calls for (typically eggs, oil, and water).
- Strawberry Pie Filling - The star of the recipe that fills every bite with sweet strawberry flavor.
- Cool Whip - Makes the topping light, creamy, and effortless.
- Fresh Strawberries - Adds freshness, color, and even more strawberry flavor.
- Graham Crackers - A buttery crunch that gives the cake a strawberries-and-cheesecake vibe.
How To Make It
Heres how to make this delicious cake. You can find the full ingredients list along with instructions on the recipe card below.
- Make the boxed cake in a 9 x 13" baking dish according to the directions on the back of the package and let it cool completely. Using the back of a wooden spoon, poke holes in the cake about 2” apart. Be sure not to go all the way to the bottom or the filling will seep out.
- Add the strawberry pie filling and spread it out evenly on top of the cake pushing some of the filling into the holes. Add the cool whip and spread it evenly on top of the pie filling.
- Then, place the cake into the refrigerator for at least 2 hours. Right before serving, sprinkle the top with the crushed graham crackers and the sliced fresh strawberries. Serve cool and enjoy!
Pro Tips
- Let the cake cool completely before adding the filling.
- Use the handle of a wooden spoon instead of a fork for larger holes that hold more filling.
- Add the graham cracker crumbs right before serving so they stay crunchy.
- Chill overnight if possible-the flavors blend together beautifully.
- Pat the strawberries dry before adding them so they don't water down the topping.
Variations
- Use Strawberry Cake Mix-For even more strawberry flavor.
- Try Different Pie Fillings-Blueberry, cherry, raspberry, peach, or mixed berry all work beautifully.
- Make It Cheesecake Style-Mix a block of softened cream cheese into the Cool Whip for an extra creamy topping.
- Add White Chocolate-Drizzle melted white chocolate over the finished cake.
- Add Crunch-Top with crushed Golden Oreos or vanilla wafers instead of graham crackers.
What Should I Serve With This?
This cake is perfect after grilled burgers, hot dogs, barbecue chicken, pulled pork sandwiches, or any cookout meal. It's also a great addition to holiday dessert tables, birthday parties, baby showers, or potlucks because it's easy to make ahead and serves a crowd.
Storage
Store covered in the refrigerator for up to 4 days.
For the freshest texture, wait to add the graham cracker crumbs until just before serving.
I don't recommend freezing it once it's assembled because the whipped topping and fresh strawberries won't thaw well.
Other Poke Cake Recipes
There's no easier or more delicious dessert than a poke cake! I've rounded up all my Best Poke Cake Recipes so you can easily find them all in one place.
Strawberries and Cream Poke Cake Recipe
Ingredients
- 1 Box White Cake Mix
- 40 Oz Can Strawberry Pie Filling
- 12 Oz Cool Whip
- ½ Cup Graham Crackers, crushed
- ½ Cup Fresh Strawberries, sliced
Instructions
- Make the boxed cake in a 9 x 13" baking dish according to the directions on the back of the package and let it cool.
- Using the back of a wooden spoon, poke holes in the cake about 2” apart. Be sure not to go all the way to the bottom or the filling will seep out.
- Add the strawberry pie filling and spread it out evenly on top of the cake pushing some of the filling into the holes.
- Add the cool whip and spread it evenly on top of the pie filling.
- Place the cake into the refrigerator for at least 2 hours.
- Right before serving, sprinkle the top with the crushed graham crackers and the sliced fresh strawberries. Serve cool and enjoy!
Video
Other Strawberry Recipes
If you like super easy to make strawberry recipes like this one, you have to try this Strawberry Tres Leches Poke Cake & Strawberry Magic Cake.
Al Dente Diva says
I hope you enjoy it
Rebecca Belton says
I want to try this
Al Dente Diva says
Sorry! 9x 13”
Bryan says
You never say what size baking dish to make it in
Bryan says
You never say what size baking dis to make it in