Funfetti Strawberry Poke Cake Recipe for Celebrations

This super-simple Funfetti Strawberry Poke Cake is gluten-free and perfect for spring. Built with a boxed cake mix, it’s an easy recipe anyone can make successfully.

My first year of college I lived with three other girls who were all so different: organized and messy, sensible and wild. Those differences made for unforgettable memories and taught me a lot about friendship.

Only two of us cooked. One roommate’s attempt to microwave ramen without water and nearly start a fire proved the point—some of us stayed far away from the stove. So when one of the girls proudly baked a funfetti cake with boxed frosting, her excitement felt enormous. That small victory—mixing a few simple ingredients and turning on the oven—created a memory I still associate with boxed cake mixes and celebratory smiles.

Baking often becomes part of life’s milestones: birthdays, showers, graduations and family gatherings. A cake at the center of a table ties those moments together, and this funfetti poke cake is a modern, gluten-free take on that tradition.

I developed this gluten-free Funfetti Strawberry Poke Cake using a Pillsbury gluten-free cake mix to make preparing a special dessert quicker and easier. It’s great for spring celebrations, casual get-togethers, or any time you want a bright, nostalgic cake with fresh strawberry flavor.

Ingredients Needed for Strawberry Poke Cake

This strawberry funfetti poke cake uses a boxed cake mix, so the ingredient list is short:

• Pillsbury Funfetti Gluten-Free Cake Mix (17 oz) prepared according to package directions
• 1 cup water
• 1/2 cup granulated sugar
• 4 cups chopped fresh strawberries (3 cups cooked into a sauce + 1 cup stirred in fresh)
• 8-ounce container whipped cream (or vanilla frosting, if preferred)

How to Make Strawberry Poke Cake

This Funfetti Strawberry Poke Cake stays moist and is full of fresh strawberry flavor. The method is straightforward and yields a vibrant, crowd-pleasing dessert.

1. In a small saucepan, bring 1 cup water and 1/2 cup granulated sugar to a light simmer over medium-high heat.
2. Add 3 cups of the chopped strawberries and simmer 7–10 minutes, until the fruit breaks down and the mixture thickens into a jam-like sauce.
3. Remove from heat and stir in the remaining 1 cup chopped strawberries to add fresh texture. Set the mixture aside to cool slightly.
4. Preheat the oven to 350°F (175°C). Prepare the Pillsbury Funfetti Gluten-Free Cake Mix according to package directions and pour the batter into a greased 9×13-inch baking pan.
5. Bake the cake according to the mix instructions. When it comes out of the oven, use a utensil to poke several rows of holes about 3/4 of the way through the cake so the topping can sink in.
6. Spoon the warm strawberry sauce evenly over the cake, letting it fill the wells. Allow the cake to cool completely so the sauce sets into the cake.
7. Spread the whipped cream over the cooled cake, slice, and serve.

How to Store Poke Cake

Because the topping includes fresh strawberries, store this cake covered in the refrigerator. It will stay good for up to 3 days. Wrap it with plastic wrap or keep it in an airtight container to preserve freshness.

Can I Use Another Berry in the Topping?

Yes—you can substitute other berries, such as raspberries or blueberries. Taste as you go and adjust the sugar in the sauce to balance sweetness depending on the fruit you choose.

Tips for Making Strawberry Funfetti Poke Cake

• Whipped cream gives the cake a strawberry shortcake feel, but you can use vanilla frosting if you prefer a sweeter, thicker topping.
• This recipe was developed with a gluten-free cake mix, but a regular Funfetti mix works equally well if gluten isn’t a concern.
• Leftovers are delicious, though the cake will become softer as the strawberry sauce continues to soak in. Serve within a few days for the best texture.

More Gluten-Free Dessert Recipes:

• Chocolate-Covered Cherry Crisp
• Keto Cheesecake Brownies
• Keto Chocolate Chip Cookies
• No-Bake Cookies

This is a sponsored conversation written by me on behalf of The J.M. Smucker Company. The opinions and text are all mine.