Strawberry Pretzel Salad Poke Cake

When summer hits, even my chocolate-loving heart cannot resist a sweet strawberry dessert. While strawberry shortcake and strawberry-rhubarb pie are some of my old-fashioned favorites, I also love trying new, modern mashup recipes like ruby red strawberry pretzel salad poke cake.

This light and refreshing dessert combines the ethereal delight that is strawberry pretzel salad with the flavor-packed surprise of a poke cake. The recipe starts with white cake mix and gets a burst of strawberry bliss in every bite, thanks to strawberry gelatin and strawberry juice, which are poured over the top of the cake and left to soak.

The cake is topped with a luscious frosting made from whipped topping, cream cheese and sugar, and then finished with a generous amount of candied pretzels and additional berries before serving. Like other strawberry desserts, this cake recipe is an ode to summer that you’ll find yourself making on repeat for every picnic, cookout and celebration you attend this season.

Ingredients for Strawberry Pretzel Salad Poke Cake

• White cake mix: Summertime is precious, so we love desserts that utilize shortcut ingredients like boxed white cake mix to keep prep quick and simple.
• Water: Water hydrates the dry ingredients of the cake mix and thins the batter to the proper consistency.
• Eggs: Eggs make the cake rich and tender while also contributing to its structure.
• Canola oil: While we love the richness and flavor of a cake made with butter, this cake opts for canola or vegetable oil, which makes the crumb supremely moist and tender.
• Frozen strawberries: When thawed, frozen strawberries release a precious, flavorful juice. In this frozen strawberry recipe, the juice mixes with the gelatin to pack even more strawberry goodness into this easy cake recipe.
• Strawberry gelatin: Don’t worry, the cake isn’t filled with Jell-O. The gelatin does not set up in quite the same way when poured over a poke cake. Rather, it soaks into the cake to give it a marbled-like appearance and vibrant berry flavor.
• Frozen whipped topping: Thawed Cool Whip keeps the cream cheese frosting super light and creamy.
• Cream cheese: Softened cream cheese is a key ingredient in strawberry pretzel dessert and other versions like strawberry pretzel salad dip. It thickens and stabilizes the dessert while offering richness and tang.
• Sugar: For a little added sweetness, granulated sugar is beaten with the whipped topping and cream cheese. Plus, additional sugar is sprinkled over the pretzels before they are baked to create a sweet, caramelized coating.
• Pretzels: Crushed candied pretzels garnish the cake, offering every bite a wonderful contrast of saltiness and crunch.
• Butter: Melted butter coats the pretzels before they are baked, transforming them into the most delectable cake topping. You might want to make extra—because we couldn’t resist stealing a few before they made it to the top of the cake.

Directions

Step 1: Mix the cake batter

Preheat the oven to 350°F and grease a 13×9-inch baking dish. Set aside.

In a large bowl, combine the cake mix, water, eggs and oil. Beat on a low speed for 30 seconds, then increase the speed to medium and beat for another two minutes or until smooth.

Step 2: Bake the cake

Pour the batter into the greased baking dish. Bake until a toothpick inserted in the center comes out clean, 25 to 35 minutes. Remove and let cool for 15 minutes. Leave the oven on.

Step 3: Poke holes

Pierce the cake with the end of a wooden spoon at 1/2-inch intervals. Set aside.

Step 4: Add the strawberry cake soak

Drain the juice from the frozen, thawed strawberries into a 2-cup measuring cup. Place the berries in the refrigerator for later use.

Add water to the juice so it measures 2 cups, then pour it into a small saucepan. Bring the mixture to a boil, then stir in the gelatin until dissolved. Remove the mixture from the heat and chill for 30 minutes. Gently spoon over the cake, then chill for two to three hours.

Step 5: Prepare the candied pretzels

Meanwhile, combine the crushed pretzels, butter and sugar in a bowl. Spread the mixture onto a parchment-lined sheet pan and bake for 10 minutes.

Remove promptly and cool completely on a wire rack. Break into pieces.

Step 6: Make the topping

In a small mixing bowl, beat the softened cream cheese and remaining sugar until smooth. Add the whipped topping and beat until evenly combined.

Step 7: Decorate and serve

Remove the cake and reserved strawberries from the refrigerator. Spread the cream cheese frosting mixture over the cake.

Then top with strawberries.

Sprinkle evenly with the pretzels, cut into slices and serve.

Editor’s Tip: To maintain the caramelized crunch of the pretzels, we suggest adding them to the cake just before serving. If you add them too far ahead, they will begin to soften and lose their satisfying texture.

Strawberry Pretzel Salad Poke Cake Variations

• Experiment with other fruity flavors: Get creative and substitute the strawberry juice and gelatin with other fruity flavors you enjoy. Pineapple, orange or lime would be equally delicious. You could also use our cherry poke cake recipe as the base for this recipe.
• Try a homemade cake for the base: If you have a tried-and-true white cake recipe that you enjoy, feel free to use that instead of a boxed cake mix.
• Make a layered version: Poke cake is traditionally a sheet cake, but you could do a layered version instead. To do so, follow the preparation method for this layered strawberry poke cake.

How to Store Strawberry Pretzel Salad Poke Cake

Due to the dairy content of the cream cheese whipped topping, strawberry pretzel salad poke cake should be kept refrigerated, covered tightly with storage wrap to preserve moisture and freshness. For the best taste, store the cake without the pretzels on top to preserve their crunch. The candied pretzels may be stored at room temperature in an airtight food storage container.

How long does strawberry pretzel salad poke cake last?

Strawberry pretzel salad poke cake is best enjoyed within three or four days.

Can you make strawberry pretzel salad poke cake ahead of time?

If you would like to make the cake ahead of time, we recommend preparing and storing the components separately and then assembling the cake on the day you intend to serve it. The cake can be baked, poked and soaked as directed and then stored for up to two days in the fridge. You could also cover the cake tightly with storage wrap and foil and freeze the cake for up to one month. Thaw it overnight in the refrigerator before decorating and serving.

If kept refrigerated, the cream cheese whipped topping can be made three or four days in advance. You can also freeze the topping for up to three months. Thaw it overnight, then spread over the cake.

To make the pretzels ahead, bake as directed and cool completely. Store them in an airtight food storage container at room temperature for up to one week.

Strawberry Pretzel Salad Poke Cake Tips

Why is my strawberry pretzel salad poke cake soggy?

Strawberry pretzel salad cake can taste soggy if the gelatin mixture is not properly dissolved before spooning it over the poke cake. The cake can also become soggy if the mixture is not evenly distributed over the cake, causing some sections of the cake to be too heavily concentrated with the strawberry juice and gelatin mixture. To prevent, make sure all the gelatin is completely dissolved and take your time spooning the mixture as evenly as possible over the cake.

How do you get a clean slice of poke cake?

Poke cakes are often moist and delicate, so it can be tricky to get a clean slice. To cut a cake like a pro, use a sharp knife and wipe it clean in between slices. For sheet cakes, it is sometimes necessary to create a small, sacrificial first slice to give yourself some extra room to slice and use a small spatula to lift the cake slices from the pan.