Easy Gluten-Free Strawberry Poke Cake
This gluten-free strawberry poke cake is light, fluffy, and bursting with fresh strawberry flavor. Made with a boxed gluten-free cake mix and topped with a creamy whipped topping, it’s a simple yet crowd-pleasing dessert perfect for gatherings and celebrations.
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Gluten Free Strawberry Poke Cake
A soft, moist gluten-free vanilla cake filled with sweet strawberry gelatin, topped with fluffy whipped cream and fresh strawberries. This easy strawberry poke cake is light, refreshing, and perfect for any occasion. 🍓
Ingredients
Method
- Prepare and bake the gluten-free cake according to package directions using a 9×13-inch pan. When finished, allow the cake to cool for about 15 minutes.
- Poke the Cake – Using the handle of a wooden spoon or a straw, poke holes evenly across the cake, spacing them about 1 inch apart.
- Prepare the Strawberry Gelatin – In a bowl, dissolve the strawberry gelatin in 1 cup boiling water. Stir until fully dissolved.
- Fill the Cake – Slowly pour the warm gelatin mixture over the cake, making sure it fills the holes. Let the cake cool completely, then refrigerate for at least 2 hours.
- Add the Topping – Spread the whipped topping evenly over the chilled cake. Sprinkle diced strawberries on top.
- Chill u0026 Serve – Refrigerate until ready to serve. Slice and enjoy cold for best texture and flavor.
Notes
Chill the cake for at least 2 hours before serving for the best texture and flavor.
Fresh sliced strawberries add a bright, fresh finish but can be added just before serving to prevent excess moisture.
Store covered in the refrigerator for up to 3 days.
