Real Strawberry Poke Cake Recipe

In a separate measuring cup, whisk the milk, vanilla, and egg whites until just combined.

Using an electric mixer, beat the butter and sugar together until the mixture is light and fluffy, about 2 minutes, making sure to scrape down the sides of the bowl as needed.

Gradually add the flour mixture and milk mixture to the butter-sugar mixture, alternating between them. Mix thoroughly after each addition for about 30 seconds, until just combined.

Give the batter a final stir with a rubber spatula, then scrape it into your prepared pan.

While the cake cools, prepare the berry syrup. In a saucepan, combine 1½ cups of the frozen berries, 1 tablespoon sugar, lemon juice, and water. Heat over medium-low heat, covered, until the strawberries are softened, about 10 minutes.

Strain the liquid into a bowl, reserving the softened berry solids. Whisk the strawberry Jell-O powder into the hot liquid until it's fully dissolved.

Let the syrup cool to room temperature, which should take at least 20 minutes. Once the cake is completely cool, use a skewer to poke 25–30 holes evenly across the top, twisting the skewer slightly to create clean holes. Be careful not to poke all the way through to the bottom of the cake.

Evenly pour the cooled syrup over the top of the cake, allowing it to seep into the holes. Cover the cake with plastic wrap and refrigerate until the gelatin is fully set, at least 3 hours.