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Gluten-Free Strawberry Crunch Poke Cake

This Gluten Free Strawberry Shortcake is the perfect dessert for those warmer summer evenings. It reminds me of those iconic ice cream bars.
Prep Time 10 mins
Cook Time 30 mins
Course Dessert
Cuisine American
Servings 15 servings
Calories 334 kcal


For the Cake:

  • 1 19 oz. Bob's Red Mill Gluten Free Vanilla Cake Mix, plus 3 eggs, 1/2 C. water, and 1/2 C. melted butter. **Follow directions on back of package.
  • 10 Large strawberries, sliced
  • 1 14 oz. can sweetened condensed milk

Jam Spread:

  • 1 10 oz. Jar strawberry jam fruit spread
  • 1 tbsp. Lemon juice

Whipped Cream:

  • 2 1/2 C. Heavy whipping Cream
  • 3/4 C. Powdered sugar
  • 1 tsp. Vanilla extract

Strawberry Shortcake Topping:

  • 1 3oz. Box strawberry jello
  • 1 C. Gluten-Free flour
  • 1/2 C. Sugar
  • 1/2 C. Softened butter, divided
  • 1 tsp. Vanilla extract


Making Gluten-Free Strawberry Crunch Poke Cake

  • I should mention that the directions for this particular cake mix says to bake at 325 degrees, however, I baked my cake at 350 degrees, which is what I'll suggest for this recipe.
  • So, preheat oven to 350 degrees F. and spray a 9 x 13 glass baking dish with cooking spray and set aside.
  • Bake cake mix according to directions on back of package. Pour into baking dish and bake for about 30-32 minutes or until toothpick inserted in middle comes out clean.
  • Poke holes all over cake while cake is still warm. You can use the back of a wooden spoon for this part.
  • Next, in a small saucepan you'll warm up the strawberry jam and lemon juice and stir until mixture is slightly runny. Pour this warm strawberry jam all over cake, making sure to get it into the holes. You can use a silicon spatula to spread jam all over.
  • After that, pour whole can of sweetened condensed milk over strawberry jam and spread around evenly with spatula.
  • Thinly slice strawberries and layer them in rows so it complately covers the condensed milk layer.
  • Making the Whipped Cream: In a bowl using a hand mixer with whisk attachment on, whisk together heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks start to form. Spread whipped cream evenly all over strawberry jam layer.
  • Lastly, sprinkle a good amount of strawberry shortcake crunch all over top of cake. (see recipe below on how to make). Chill cake in fridge for an hour before serving.

Strawberry Shortcake Crunch Topping

  • Keep your oven on at 350 degrees F.
  • In a bowl, mix together 1/2 cup of flour, strawberry jello package, and 1/4 cup of the softened butter until crumbly mixture forms. You can use your hands or fork for this step.
  • In another bowl, mix together the remaining 1/2 cup flour, 1/2 cup sugar, 1/4 cup softened butter, and vanilla extract until crumbly mixture forms.
  • Line a cookie sheet with parchment paper and carefully spread out the strawberry crumbles and vanilla crumbles in an even layer and bake for about 8-10 minutes. You want them to be slightly crunchy in texture. If they need to bake a little longer, then stick them back in for another 1-2 minutes.
  • Let the shortcake crumbles cool down on cookie sheet before sprinkling over the whipped cream.


Nutrition Facts: 
Calories: 334
Total Fat: 15.4 g 
Cholesterol: 83.5 mg 
Sodium:86.9 mg
Total Carbs: 47.6 g
Protein: 4.5 g 
Potassium: 379.7 mg 


Calories: 334kcal
Keyword cake, Gluten-Free, Shortcake, Strawberry, Whipped Cream
Tried this recipe?Let us know how it was!