Easy Fruity Strawberry Blueberry Poke Cake Recipe with Cool Whip Frosting
A quick and easy poke cake featuring juicy strawberry and blueberry pockets soaked into a tender cake, topped with light Cool Whip frosting. Perfect for busy weeknights or last-minute gatherings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 1 box white or yellow cake mix (about 15.25 oz / 432 g)
- Ingredients called for on the cake mix box (usually 3 large eggs, 1/2 cup vegetable oil, and 1 cup water)
- 1 cup fresh strawberries, hulled and diced (or frozen, thawed and drained)
- 1 cup fresh blueberries (or frozen, thawed and drained)
- 1/2 cup granulated sugar (adjust based on berry sweetness)
- 1 tablespoon lemon juice (freshly squeezed)
- 1 teaspoon cornstarch (optional)
- 1 tub (8 oz / 226 g) Cool Whip, thawed
- Optional: 2 tablespoons powdered sugar (for sweeter frosting)
- Optional: 1 teaspoon vanilla extract (for extra flavor)
Instructions
- Prepare the cake batter by following the instructions on your cake mix box, mixing cake mix with eggs, oil, and water until smooth (about 5 minutes).
- Pour the batter into a greased 9×13 inch baking pan and bake at 350°F (175°C) for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cool for about 10 minutes.
- While the cake bakes, combine strawberries, blueberries, sugar, lemon juice, and cornstarch in a saucepan. Cook over medium heat, stirring occasionally, until berries soften and mixture thickens slightly (5-7 minutes). Remove from heat and cool slightly.
- Using a wooden skewer or chopstick, poke holes all over the warm cake about 1 inch apart, going halfway through the cake (about 5 minutes).
- Carefully spoon the warm berry syrup into the holes, allowing it to soak in slowly and evenly.
- Once the cake has cooled completely, spread the thawed Cool Whip evenly over the top. Optionally, whip Cool Whip with powdered sugar and vanilla before spreading.
- Refrigerate the poke cake for at least 2 hours or overnight to let flavors meld and frosting set. Serve chilled.
Notes
Use a wooden skewer or chopstick to poke holes for clean, uniform holes. Warm cake absorbs berry syrup better but avoid pouring syrup on piping hot cake to prevent sogginess. Cooking berries with cornstarch thickens syrup to prevent watery cake. Chill cake after frosting for best flavor and texture. Frozen berries can be used if thawed and drained well. For gluten-free, use gluten-free cake mix. For dairy-free, substitute Cool Whip with dairy-free whipped topping.
Nutrition
- Serving Size: 1 slice (1/12th of c
- Calories: 220
- Fat: 7
- Carbohydrates: 35
- Fiber: 2
- Protein: 2
Keywords: poke cake, strawberry cake, blueberry cake, easy dessert, Cool Whip frosting, quick cake, fruity dessert, summer dessert