Forktionary

Strawberry Poke Refrigerator Cake Recipe

Get ready for a taste sensation! This Strawberry Poke Refrigerator Cake is unbelievably delicious. A moist yellow or lemon cake (or even Betty Crocker Super Moist Strawberry cake mix!) is poked with holes, then soaked in luscious strawberry puree. A creamy, dreamy pudding and Cool Whip topping, finished with fresh strawberries, makes this dessert irresistible. Make it ahead – the chilling time enhances the flavors! This recipe is perfect for summer gatherings or any occasion where you want to impress.

Prep Time 290 mins
Cook Time 50 mins
Calories 378.6 kcal
Protein 7g
Rating 5.0 (9 Reviews)
Strawberry Poke Refrigerator Cake 17

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Strawberry Poke Refrigerator Cake

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Strawberry Poke Refrigerator Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Strawberry Poke Refrigerator Cake

  1. Prepare your chosen cake mix according to package directions in a 13 x 9 inch baking pan. Bake for 50 minutes, or until a wooden skewer inserted into the center comes out clean.
  2. Let the cake cool completely to room temperature. This is crucial for proper absorption of the strawberry puree.
  3. Using a large-holed straw (at least 3/4-inch diameter) or the handle of a wooden spoon, poke holes all over the top of the cake, almost to the bottom, about 1 inch apart. Avoid using a small straw as the puree won't penetrate adequately.
  4. In a food processor or blender, puree 16 ounces (2 cups) of thawed strawberries until completely smooth. Slowly drizzle the puree over the top of the cake, ensuring the holes are well-saturated.
  5. Refrigerate the cake for 2 hours.
  6. In a medium bowl, prepare 3.4 ounces (1 small package) instant vanilla pudding mix according to package directions, using only 1 cup of half-and-half. Whisk in 1/2 tablespoon cornstarch while mixing for a smoother texture.
  7. Beat the pudding mixture until smooth and thickened.
  8. Gently fold in 8 ounces (1 container) of thawed Cool Whip until fully combined.
  9. Spread the pudding mixture evenly over the strawberry-soaked cake.
  10. Arrange sliced fresh strawberries on top in a decorative pattern.
  11. Refrigerate for at least another 2 hours (or preferably overnight) to allow the flavors to meld and the cake to chill completely before serving.

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

147g

Fat

35g

Carbs

17g

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Desserts Eggs Dairy Fruit Oven Easy Refrigerator Beginner Cook Dinner Party Holiday Event Kid Friendly Summer Cakes Dietary Seasonal Low In Something Berries Strawberries Taste Mood Sweet Equipment Number Of Servings Presentation Served Cold