This Strawberry Shortcut Cake Recipe is a moist and fruity recipe, which is made with strawberry cake mix and strawberry gelatin. It’s a spectacular and easy dessert, ready in about 5 hours (including chilling).
Jump to RecipeStrawberry Shortcut Cake Ingredients
A simple list of shortcuts for a spectacular and easy dessert.
- 1 (18.25-ounce) box strawberry cake mix (plus ingredients called for on the box, usually eggs, oil, and water)
- 1 (3-ounce) package strawberry flavored gelatin (like Jell-O)
- 3 cups fresh strawberries, sliced
- 2 tablespoons cognac or brandy (optional)
- 1/4 cup granulated sugar
- 1 cup heavy cream
- 1/4 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- Fresh strawberries, for garnish
How To Make Strawberry Shortcut Cake
A step-by-step guide to this wonderfully moist and easy-to-make poke cake.
- Bake the Cake: Preheat your oven and prepare a 9×13-inch pan according to the cake mix box directions. Bake the strawberry cake as directed. Remove from the oven and let it cool completely in the pan.
- Macerate the Strawberries: While the cake cools, combine the sliced fresh strawberries, cognac (if using), and granulated sugar in a medium bowl. Stir gently to coat. Let this mixture sit for at least 20 minutes to allow the strawberries to release their natural juices and create a syrup.
- Prepare the Poke Cake: Using the handle of a wooden spoon or a sturdy straw, poke holes all over the top of the completely cooled cake, spacing them about an inch apart. Prepare the gelatin mix according to the package directions (usually by dissolving the powder in boiling water). While the gelatin is still a hot liquid, pour it evenly over the cake, allowing it to seep into the holes.
- Add the Fruit Layer: Spread the layer of macerated strawberries and all their accumulated juices evenly over the top of the gelatin-soaked cake.
- Whip the Cream: In a chilled bowl, whip the heavy cream with the confectioners’ sugar and vanilla extract until stiff peaks form. Spread the whipped cream over the strawberry layer.
- Chill and Serve: Refrigerate the cake for at least 4 hours to allow the gelatin to set completely and the flavors to meld. Garnish with fresh strawberries before slicing and serving.
Recipe Tips
- Why is it called a “poke cake”? This retro technique involves poking holes in a baked cake and pouring a liquid (like gelatin, pudding, or condensed milk) over it. This infuses the cake with moisture and flavor, creating a texture that is almost like a trifle.
- Can I skip the alcohol? Yes, the cognac or brandy is optional. It adds a sophisticated depth to the berries, but you can simply omit it or replace it with a splash of orange juice or vanilla extract.
- Why macerate the berries? Tossing the berries in sugar draws out their moisture. This juice soaks into the top layer of the cake, adding even more strawberry flavor than the gelatin alone.
- Do I have to chill it? Yes. The chilling time is essential for the gelatin to firm up. If you cut it too soon, the cake will be soggy and wet rather than moist and firm.
What To Serve With Strawberry Shortcut Cake
This chilled, fruity cake is perfect for summer picnics or potlucks.
- A glass of Southern sweet tea or iced tea
- A scoop of vanilla ice cream (if you want extra dairy!)
- Fresh mint leaves for garnish
How To Store Strawberry Shortcut Cake
- Refrigerate: This cake must be stored in the refrigerator due to the fresh fruit, gelatin, and whipped cream. Cover the pan tightly with plastic wrap or foil. It will stay fresh for up to 3-4 days.
- Freeze: Freezing is not recommended. The gelatin and fresh strawberries will release water when thawed, making the cake mushy.
Strawberry Shortcut Cake Nutrition Facts
(Per slice, assuming 15 slices)
- Calories: ~280 kcal
- Total Fat: 12g
- Saturated Fat: 6g
- Cholesterol: 45mg
- Sodium: 280mg
- Total Carbohydrate: 40g
- Dietary Fiber: 1g
- Sugars: 28g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
It is best to use fresh strawberries for the topping layer so they hold their texture. Frozen berries will become very soft and mushy once thawed. However, you could use thawed frozen berries for the maceration step if fresh aren’t available.
Yes! You can mix and match flavors. Lime gelatin creates a “cherry limeade” or “strawberry lime” flavor profile. Raspberry or cherry gelatin also works well with the red color scheme.
Yes, a tub of thawed whipped topping is a classic shortcut for poke cakes and holds up very well in the fridge.
Strawberry Shortcut Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy15
servings20
minutes30
minutes280
kcalA nostalgic and moist strawberry poke cake made easy with a cake mix and gelatin, topped with boozy macerated berries and fresh whipped cream.
Ingredients
1 (18.25-oz) box strawberry cake mix (+ eggs, oil, water)
1 (3-oz) box strawberry gelatin
3 cups fresh strawberries, sliced
2 tbsp cognac or brandy (optional)
1/4 cup granulated sugar
1 cup heavy cream
1/4 cup confectioners’ sugar
1 tsp vanilla extract
Directions
- Bake the cake mix in a 9×13 pan according to package directions. Cool completely.
- Toss sliced strawberries with granulated sugar and cognac. Let sit 20 minutes.
- Poke holes all over the cooled cake with a wooden spoon handle.
- Dissolve gelatin in boiling water (per box instructions) and pour the hot liquid over the cake.
- Spread the macerated strawberries and juice over the cake.
- Whip the heavy cream, confectioners’ sugar, and vanilla to stiff peaks.
- Spread whipped cream over the strawberries.
- Refrigerate for at least 4 hours before serving.
Notes
- Make sure the cake is completely cool before adding the gelatin to prevent it from becoming too mushy.
- The cognac adds a great flavor but can be omitted for a kid-friendly version.
- This cake gets better as it sits in the fridge!
