This Peanut Butter Strawberry Jelly Poke Cake is a soft, moist dessert inspired by the classic PB&J combination. With a fluffy peanut butter-infused cake, sweet strawberry filling soaked into every bite, and a creamy topping, it’s a nostalgic treat turned into an irresistible dessert.
Why You’ll Love This Recipe
This cake is incredibly easy to make yet tastes like something from a bakery. The poke technique ensures every slice is rich with strawberry flavor, while the peanut butter adds a creamy, slightly nutty balance. It’s perfect for gatherings, birthdays, or whenever you want a comforting dessert with a twist. Plus, it uses simple pantry ingredients and comes together without complicated steps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cake:
2 cups all-purpose flour
1 ½ cups granulated sugar
1 tablespoon baking powder
½ teaspoon salt
½ cup unsalted butter, softened
1 cup creamy peanut butter
1 cup milk
3 large eggs
2 teaspoons vanilla extract
For the filling:
1 ½ cups strawberry jelly or strawberry jam
½ cup warm water
For the topping:
1 ½ cups heavy whipping cream
¼ cup powdered sugar
½ cup creamy peanut butter
Directions
Preheat your oven to 180°C (350°F) and grease a 9×13-inch baking pan.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add softened butter, peanut butter, milk, eggs, and vanilla extract. Mix until smooth and well combined.
Pour the batter into the prepared pan and spread evenly.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool slightly, then use the handle of a wooden spoon to poke holes all over the surface.
In a small bowl, mix strawberry jelly with warm water until pourable.
Pour the strawberry mixture evenly over the cake, letting it soak into the holes.
Refrigerate the cake for at least 1 hour to absorb the filling.
Whip the heavy cream with powdered sugar until soft peaks form, then gently fold in the peanut butter.
Spread the topping evenly over the chilled cake.
Slice and serve chilled or slightly cool.
Servings and timing
Servings: 12 slices
Prep time: 20 minutes
Bake time: 30–35 minutes
Chill time: 1 hour
Total time: approximately 2 hours
Variations
You can swap strawberry jelly with raspberry or mixed berry for a different flavor profile. For extra texture, sprinkle crushed peanuts on top before serving. If you prefer a lighter topping, use whipped topping instead of homemade cream. A chocolate drizzle can also add a rich contrast to the peanut butter flavor.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days. Because of the creamy topping, it should always be kept chilled. For best texture, serve it cold or let it sit at room temperature for about 10 minutes before serving. Freezing is possible without the topping; wrap tightly and freeze for up to 2 months.
FAQs
Can I use crunchy peanut butter instead of creamy?
Yes, but it will slightly change the texture of the cake and topping by adding small peanut bits.
Can I use fresh strawberries instead of jelly?
You can cook fresh strawberries with sugar to make a sauce, but jelly works best for soaking evenly.
Why is it called a poke cake?
Because holes are poked into the cake to allow fillings to seep in, making it extra moist and flavorful.
Can I make this cake ahead of time?
Yes, it’s actually better when made a day in advance so the flavors fully develop.
What type of milk should I use?
Whole milk is recommended for richness, but any milk will work.
Can I make this recipe gluten-free?
Yes, substitute the flour with a gluten-free all-purpose blend.
How do I know when the cake is done baking?
Insert a toothpick in the center; if it comes out clean, the cake is ready.
Can I reduce the sugar?
You can slightly reduce it, but keep in mind it may affect texture and sweetness balance.
Is the topping very sweet?
It has a mild sweetness balanced by the peanut butter, so it’s not overly sugary.
Can I skip the chilling step?
It’s not recommended, as chilling helps the filling soak in and improves the overall texture.
Conclusion
Peanut Butter Strawberry Jelly Poke Cake is a delightful twist on a beloved classic. With its moist texture, rich peanut butter flavor, and sweet strawberry infusion, it’s a dessert that stands out while still feeling familiar. Whether for a special occasion or a simple treat, this cake is sure to impress every time.
A moist peanut butter poke cake infused with sweet strawberry jelly and topped with a creamy peanut butter whipped topping, inspired by the classic PB&J flavor combination.
Ingredients
For the cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup creamy peanut butter
1 cup milk
3 large eggs
2 teaspoons vanilla extract
For the filling:
1 1/2 cups strawberry jelly or jam
1/2 cup warm water
For the topping:
1 1/2 cups heavy whipping cream
1/4 cup powdered sugar
1/2 cup creamy peanut butter
Instructions
Preheat oven to 180°C (350°F) and grease a 9×13-inch baking pan.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
Add butter, peanut butter, milk, eggs, and vanilla extract, then mix until smooth.
Pour batter into the prepared pan and spread evenly.
Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
Let the cake cool slightly, then poke holes all over using the handle of a wooden spoon.
Mix strawberry jelly with warm water until pourable.
Pour the mixture evenly over the cake, allowing it to soak into the holes.
Refrigerate for at least 1 hour.
Whip heavy cream with powdered sugar until soft peaks form, then fold in peanut butter.
Spread the topping evenly over the chilled cake.
Slice and serve chilled or slightly cool.
Notes
Chilling helps the cake absorb the filling and improves texture.
