This easy Funfetti Strawberry Poke Cake is gluten-free, bright, and ideal for spring. Made with a boxed cake mix, it’s simple to prepare and hard to mess up.
My first year of college I shared a house with three other girls. We couldn’t have been more different — some of us neat and sensible, others messy and spontaneous — but those differences made our time together unforgettable. One weekend a housemate came back from visiting family and proudly presented a funfetti cake she’d made. Seeing how proud she was of that simple boxed cake and canned frosting reminded me that baking often creates some of our warmest memories.
Baking is about more than ingredients and technique; it’s about moments gathered around the table — birthdays, showers, graduations and other celebrations often center on a cake. In tribute to that college memory, I developed this gluten-free Funfetti Strawberry Poke Cake using a Pillsbury gluten-free cake mix. It’s a convenient way to enjoy a homemade-feeling dessert while keeping ingredients and prep minimal.
This cake works beautifully for a spring or summer dessert and is a great option when you want something festive, fruity, and easy to make. The fresh strawberry topping gives the cake bright flavor and a pleasant texture that pairs nicely with the confetti cake base.
Ingredients Needed for Strawberry Poke Cake
Because this recipe uses a pre-made cake mix, the ingredient list is short and straightforward:
- (17 ounce) Pillsbury Funfetti Gluten-Free Cake Mix, prepared according to package directions
- 1 cup water
- 1/2 cup granulated sugar
- 4 cups chopped fresh strawberries
- 8 ounce container whipped cream (or your preferred topping)
How to Make Strawberry Poke Cake
This Funfetti Strawberry Poke Cake is moist, full of fresh strawberry flavor, and very simple to make. Follow these steps for a quick, delicious result:
- In a small saucepan, combine 1 cup water and 1/2 cup granulated sugar and bring to a light simmer over medium-high heat.
- Add 3 cups of chopped strawberries and simmer 7–10 minutes until the fruit breaks down and the mixture resembles a thick sauce or jam.
- Remove the saucepan from the heat and stir in the remaining 1 cup of chopped strawberries for added texture. Set the mixture aside to cool slightly.
- Preheat the oven to 350°F (175°C) and prepare the cake batter according to the directions on the cake mix package. Pour the batter into a greased 9×13-inch baking pan.
- Bake as directed on the box. When the cake comes out of the oven, use a skewer or the handle of a wooden spoon to poke holes about 3/4 of the way down across the cake (for example, four rows of three).
- Spoon the warm strawberry sauce evenly over the cake so it seeps into the holes. Allow the cake to cool completely so the sauce sets into the cake before topping.
- Spread the whipped cream over the cooled cake and serve. Refrigerate leftovers.
How to Store Poke Cake
Because the topping contains fresh strawberries, store the cake covered in the refrigerator. Properly wrapped, it will keep well for up to 3 days. Note that the cake will continue to soften as the strawberry sauce soaks in.
Can I Use Another Berry in the Topping?
You can substitute other berries if you like. Keep in mind different berries vary in sweetness and water content, so you may need to adjust the sugar and simmer time to achieve the right consistency.
Tips for Making Strawberry Funfetti Poke Cake
- Whipped cream gives this cake a strawberry shortcake vibe, but you can use vanilla frosting if you prefer a sweeter, thicker topping.
- This recipe was tested with a gluten-free cake mix, but a regular Funfetti cake mix can be used if gluten is not a concern.
- Leftovers are delicious chilled, though the texture becomes more saturated as the fruit sauce continues to penetrate the cake.
More Gluten-Free Dessert Recipes:
- Chocolate-Covered Cherry Crisp
- Keto Cheesecake Brownies
- Keto Chocolate Chip Cookies
- No-Bake Cookies
Get the Recipe:
Funfetti Strawberry Poke Cake
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Ingredients
- 1 (17 ounce) Pillsbury Funfetti Gluten-Free Cake Mix, prepared according to package directions
- 1 cup water
- 1/2 cup granulated sugar
- 4 cups chopped strawberries
- 1 8 ounce container whipped cream
Instructions
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In a small saucepan, bring the water and sugar to a light simmer over medium-high heat.
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Add 3 cups of chopped strawberries and simmer 7–10 minutes until very soft and syrupy.
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Remove from heat and stir in the remaining cup of strawberries. Set aside.
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Preheat the oven to 350°F (175°C).
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Prepare the cake mix according to the package directions and pour the batter into a greased 9×13-inch pan.
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When the cake is done, remove it from the oven and poke several holes in the surface. Pour the strawberry sauce over the cake and spread evenly.
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Let the cake cool completely so the strawberry sauce sinks in, then frost with whipped cream and serve.
This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.