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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. 🍓
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Calories: 260
Ingredients Method Notes

Ingredients
  

  • Cake
  • 1 box gluten-free vanilla or white cake mix (certified gluten-free)
  • Ingredients listed on cake box (usually eggs, oil, and water)
  • Strawberry Filling
  • 1 box (3 oz) strawberry gelatin (certified gluten-free)
  • 1 cup boiling water
  • Topping
  • 8 oz whipped topping (or homemade whipped cream)
  • 1½ cups fresh strawberries, diced
  • Optional: strawberry syrup or glaze for drizzling

Method
 

  1. 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.
  2. 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.
  3. Prepare the Strawberry Gelatin - In a bowl, dissolve the strawberry gelatin in 1 cup boiling water. Stir until fully dissolved.
  4. 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.
  5. Add the Topping - Spread the whipped topping evenly over the chilled cake. Sprinkle diced strawberries on top.
  6. Chill u0026 Serve - Refrigerate until ready to serve. Slice and enjoy cold for best texture and flavor.

Notes

  • Allow the cake to cool slightly before poking holes so it absorbs the strawberry gelatin evenly.
    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.