Creamy Strawberry Custard Poke Cake Recipe – Easy Summer Dessert

Picture this: The sweet, heady aroma of fresh strawberries mingling with vanilla cake, all topped with creamy custard and clouds of whipped cream. It’s the kind of scent that makes you stop mid-step and just inhale—deeply, slowly—because you know something downright magical is happening in your kitchen. When I first pulled this Creamy Strawberry Custard Poke Cake from the fridge, I was instantly hooked. The glossy custard, the glistening strawberry swirls, the tender cake underneath—it’s a sight straight out of a summer dream.

Honestly, this recipe is pure, nostalgic comfort for me. My grandma was the queen of poke cakes—she’d whip them up for every birthday, church picnic, and rainy Saturday. When I was knee-high to a grasshopper, I’d watch her poke holes in the cake with the handle of her wooden spoon and pour custard so rich you could practically eat it with a fork. Years ago, I tried to recreate her magic, but I always felt something was missing (maybe just a little more strawberry, maybe a little creamier custard). I finally struck gold on a humid June afternoon when I added swirls of fresh strawberry puree right into the custard layer—oh, man, you know that feeling when a recipe just clicks?

My family couldn’t stop sneaking forkfuls off the cooling rack—the kind of scene where you pretend not to notice because, let’s face it, you’re doing it too. Friends text for the recipe after one bite, and even my picky little cousin requests it for her birthday every year. Whether you’re looking to brighten up your Pinterest dessert board, need a sweet treat for your kids, or want something special for a summer potluck, this Creamy Strawberry Custard Poke Cake fits the bill. I’ve tested every component more times than I care to admit (in the name of research, of course), and now it’s a staple for family gatherings, gifting, and those moments when you just need a dessert that feels like a warm hug. Trust me—you’re going to want to bookmark this one.

Why You’ll Love This Creamy Strawberry Custard Poke Cake

If you’re searching for a dessert that’s both easy enough for a weeknight and impressive enough for a celebration, you’ve landed in the right spot. Over the years, I’ve made dozens of poke cakes, but none hit the spot quite like this one. Here’s why:

• Quick & Easy: Comes together in under an hour (plus chilling time)—great for last-minute cravings or unexpected guests.
• Simple Ingredients: No fancy grocery trips required. You probably have most of what you need already in your kitchen.
• Perfect for Summer: Bright, fresh strawberries make this a standout at picnics, barbecues, and outdoor gatherings.
• Crowd-Pleaser: Kids, adults, and even picky eaters all rave about the creamy custard and juicy fruit combo.
• Unbelievably Delicious: The texture is soft and moist, with just the right amount of sweet-tart strawberry and velvety custard.

What sets my Creamy Strawberry Custard Poke Cake apart? It’s all about that custard. Instead of using boxed pudding, I make a homemade vanilla custard and blend in fresh strawberry puree. Those strawberry swirls don’t just look pretty—they add real fruit flavor and keep the cake moist. I also use stabilized whipped cream for the topping, so it stays fluffy and picture-perfect on your Pinterest board, even after a few hours in the fridge (I learned that trick after more than one melted mess at summer parties).

This recipe isn’t just good—it’s the kind that makes you close your eyes after the first bite and sigh a little. It’s comfort food, but lighter and fresher, with every bite bursting with pure strawberry goodness. I’ve shared this with neighbors, brought it to office parties, and even sent slices home with friends. It’s a dessert that turns regular moments into something memorable. If you want a cake that delivers big flavor with little fuss, this is your new go-to!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and melt-in-your-mouth texture without the fuss. Most are pantry staples, and you can swap a few things for dietary needs or what you have on hand.

• For the Cake:
• 1 box vanilla cake mix (about 15.25 oz / 432g)
• 1 cup (240ml) whole milk (or dairy-free milk for a lighter option)
• 1/2 cup (115g) unsalted butter, melted (adds richness)
• 3 large eggs, room temperature
• 1 tsp pure vanilla extract
• For the Strawberry Custard:
• 2 cups (350g) fresh strawberries, hulled and chopped
• 3/4 cup (150g) granulated sugar
• 2 Tbsp water
• 2 cups (480ml) whole milk
• 3 large egg yolks
• 1/4 cup (30g) cornstarch
• 1 tsp vanilla bean paste (or vanilla extract)
• Pinch of salt
• 2 Tbsp unsalted butter
• For the Whipped Cream Swirls:
• 2 cups (480ml) heavy whipping cream, chilled
• 1/3 cup (40g) powdered sugar
• 1 tsp vanilla extract
• 2 Tbsp cream cheese, softened (optional, helps stabilize)
• Fresh strawberries for garnish (optional, but highly recommended!)

I recommend using organic strawberries if you can—they taste sweeter and give that gorgeous, ruby color to your custard. For the cake base, Duncan Hines and Betty Crocker mixes work great; I’ve tried both with stellar results. If you prefer homemade cake, feel free to swap in your favorite vanilla sheet cake recipe. For the custard, small, ripe berries give the best flavor (sometimes I sneak in a few raspberries for a little tang). If you need a gluten-free option, use a certified GF cake mix. You can substitute coconut cream for the whipped topping if you’re avoiding dairy.

Don’t stress if you’re missing one ingredient—this recipe is forgiving. I’ve swapped in almond milk, used frozen strawberries in winter, and even replaced butter with coconut oil. It always turns out delicious.

Equipment Needed

• 9×13-inch (23x33cm) baking pan – Glass or ceramic works best. Metal pans brown a bit more on the edges, which is fine if you like a firmer crust.
• Medium saucepan – For making the custard. Nonstick is easiest for cleanup.
• Whisk and wooden spoon – Essential for stirring custard and cake batter.
• Electric mixer or stand mixer – For the whipped cream. Hand beaters are just fine if that’s all you’ve got.
• Blender or food processor – To puree the strawberries. If you don’t have one, mash them with a fork (it’ll be a little chunky, but still tasty).
• Large mixing bowls – You’ll need at least two.
• Piping bag and star tip – For those pretty whipped cream swirls. Alternatively, a zip-top bag with the corner snipped works in a pinch.

Honestly, I’ve made this cake with nothing but a whisk and a fork more than once (the blender broke, the mixer was missing), and it still came out great. If you’re using nonstick pans, remember to avoid metal utensils—they scratch easily. My grandma always used glass Pyrex for poke cakes, and I still reach for mine every time. If budget’s a concern, most dollar stores carry decent cake pans and whisks that get the job done.

Preparation Method

1. Prepare the Cake Base:
   Preheat your oven to 350°F (175°C). Grease a 9×13-inch (23x33cm) baking pan with butter or nonstick spray.
   In a large mixing bowl, combine 1 box of vanilla cake mix, 1 cup (240ml) whole milk, 1/2 cup (115g) melted unsalted butter, 3 large eggs, and 1 tsp vanilla extract. Mix on medium speed for 2 minutes, until smooth and creamy.
   Pour the batter into the prepared pan and smooth the top. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
   Let the cake cool in the pan for 15 minutes. It should be warm but not hot when you poke the holes.
2. Make the Strawberry Puree:
   While the cake bakes, place 2 cups (350g) chopped strawberries and 2 Tbsp water in a blender or food processor. Pulse until smooth.
   Transfer puree to a small saucepan, add 1/4 cup (50g) sugar, and simmer over medium heat for 5-7 minutes, stirring often, until thickened slightly. Remove from heat and let cool.
3. Prepare the Vanilla Custard:
   In a medium saucepan, whisk together 3/4 cup (150g) sugar, 1/4 cup (30g) cornstarch, and a pinch of salt.
   Add 2 cups (480ml) whole milk and 3 large egg yolks. Whisk until fully blended.
   Cook over medium heat, whisking constantly, until the mixture thickens and just starts to bubble—about 7-8 minutes.
   Remove from heat, whisk in 1 tsp vanilla bean paste and 2 Tbsp unsalted butter until smooth.
   Gently fold in the cooled strawberry puree (reserve 2 Tbsp for swirls if you like a marbled effect).
4. Poke and Fill:
   Using the handle of a wooden spoon (or the end of a chopstick), poke holes all over the cooled cake, about 1 inch apart. Make sure you don’t poke all the way to the bottom.
   Pour the warm strawberry custard evenly over the cake. Use a spatula to help it seep into the holes.
   If you reserved strawberry puree, drop spoonfuls on top and swirl gently with a knife for a pretty effect.
   Cool cake completely to room temperature, then cover and chill for at least 2 hours (overnight is even better).
5. Whip the Cream:
   In a cold mixing bowl, beat 2 cups (480ml) heavy cream with 1/3 cup (40g) powdered sugar and 1 tsp vanilla extract until soft peaks form.
   Add 2 Tbsp softened cream cheese and whip until stiff peaks form (this helps the swirls hold up!).
   Spoon or pipe whipped cream swirls all over the chilled cake.
6. Garnish and Serve:
   Top with fresh strawberries, sliced or whole, as desired.
   Slice and serve chilled. Each bite should be creamy, fruity, and light!

Tip: If the custard feels lumpy, strain it through a fine mesh sieve before pouring over the cake. If you forget to chill the bowl for the whipped cream, just pop it in the freezer for 10 minutes while you finish the other steps. The recipe is forgiving, so don’t worry if your swirls aren’t perfect—they’ll taste amazing no matter what.

Cooking Tips & Techniques

Having made this Creamy Strawberry Custard Poke Cake more times than I can count, I’ve picked up a few tricks along the way (some learned the hard way!). Here’s my best advice for success:

• Cool the Cake Properly: Don’t rush this step—if the cake is too hot when you add the custard, it’ll get soggy instead of creamy. I’ve made that mistake once or twice.
• Poke Holes Evenly: Use the handle of a wooden spoon for consistent holes. If you poke too deeply, the custard sinks to the bottom; too shallow, and the top stays dry.
• Custard Consistency: Keep whisking over medium heat until it thickens enough to coat the back of a spoon. If it starts to clump, take it off the heat and whisk like crazy—it’ll smooth out.
• Whipped Cream Stability: Adding a bit of cream cheese or even a teaspoon of cornstarch helps the whipped cream hold up longer. Perfect for those Pinterest-worthy swirls.
• Strawberry Flavor: Fresh berries have the best taste, but frozen work in a pinch. Just thaw and drain them first. Sometimes I sneak in a little lemon zest for brightness.
• Multitasking: Make the strawberry puree and custard while the cake bakes to save time. If you’re hosting, prep everything the night before and add whipped cream just before serving.

Honestly, my first attempt at this cake was a bit of a mess—custard everywhere except where I wanted it! But the flavors were so good, I kept tweaking. Now, it’s a reliable winner. If you’re after perfectly creamy custard and light, fluffy whipped cream, don’t skimp on chilling and gentle folding. Little things make a big difference.

Variations & Adaptations

This Creamy Strawberry Custard Poke Cake is super adaptable. Here are a few ways to switch things up based on taste, season, or dietary needs:

• Gluten-Free: Use a certified gluten-free vanilla cake mix and double-check your cornstarch brand.
• Berry Swap: Try raspberries, blueberries, or a mix of berries in the custard for a different flavor profile. In winter, frozen berries work well—just thaw and drain them.
• Chocolate Twist: Use a chocolate cake base and add cocoa to the custard for a chocolate-strawberry version. It’s decadent (kids love it).
• Dairy-Free: Substitute almond or oat milk for the custard and use coconut whipped cream for the topping.
• Lemon Lovers: Add 2 Tbsp lemon zest to the custard and swap half the strawberries for fresh blueberries.

Personally, I love making a version with vanilla bean cake, blueberry custard, and lemon whipped cream in early July—so fresh and summery. Feel free to experiment: try almond extract for a nutty flavor, or sprinkle chopped pistachios on top. If there are nut allergies, skip the nuts and use only fruit garnish.

Serving & Storage Suggestions

Serve this Creamy Strawberry Custard Poke Cake cold for the best texture and flavor. It’s pretty enough to go straight from fridge to table, especially with those whipped cream swirls and a few fresh berries on top.

I love pairing it with iced tea or lemonade for a summer picnic, and it goes great with coffee at brunch. If you want something extra, serve with a scoop of vanilla ice cream on the side.

For storage, cover the cake tightly with plastic wrap or foil and keep it in the refrigerator. It’ll stay fresh and creamy for up to 3 days. If you want to freeze, skip the whipped cream topping, wrap individual slices in parchment and freeze for up to 2 months. Thaw overnight in the fridge, then add whipped cream before serving. Reheat leftovers gently in the microwave if you prefer it slightly warm (but honestly, cold is best). The flavors deepen as it sits, and the custard gets even creamier after a day or two.

Nutritional Information & Benefits

Each serving (about 1/12 of the cake) is estimated to provide:

• Calories: ~320
• Protein: 5g
• Fat: 16g
• Carbohydrates: 39g
• Fiber: 1g
• Sugar: 28g

The strawberries offer vitamin C and antioxidants, while homemade custard uses real eggs and milk for a boost of protein and calcium. If you use gluten-free or dairy-free swaps, the cake can fit a range of dietary needs. Keep an eye out for potential allergens: eggs, dairy, wheat, and sometimes nuts (if garnishing). Personally, I love knowing this cake brings a bit of fruit into dessert and skips the artificial flavors—always feels a little better on the belly!

Conclusion

If you’re craving a dessert that’s equal parts creamy, fruity, and just plain fun to make, this Creamy Strawberry Custard Poke Cake deserves a spot in your kitchen. It’s simple enough for beginners, but tastes like something you’d find at a fancy bakery. Don’t hesitate to tweak it—swap in your favorite berries, play with the cake base, or try a new topping.

Honestly, I make this cake whenever I need a dose of happy nostalgia or want to wow my family without spending all day baking. It’s become a tradition at our summer gatherings, and I hope it brings that same joy to your table.

Have you tried your own twist on this cake? Drop a comment below with your favorite variation or share your Pinterest photos (I love seeing those whipped cream swirls!). If you have any questions, I’m always here to help. Happy baking—may every bite feel like a sweet summer memory!

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

Absolutely! Just thaw and drain them well before pureeing. They work perfectly in the custard and topping.

How far in advance can I make this poke cake?

You can make it up to 2 days ahead. Just add the whipped cream and fresh berries right before serving for best results.

What’s the best way to poke holes in the cake?

Use the handle of a wooden spoon or a thick chopstick. Poke holes about 1 inch apart and avoid going all the way to the bottom.

Can I make this cake gluten-free?

Yes, just use a gluten-free vanilla cake mix and check your cornstarch brand for gluten-free certification.

How do I keep the whipped cream from melting?

Add a bit of cream cheese or cornstarch to stabilize it, and keep the cake refrigerated until serving. This helps the swirls hold up beautifully!

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