Best Strawberry Poke Cake
My Strawberry Poke Cake is hands down the best you will ever try! Made with white cake mix, soaked with a mixture of white chocolate strawberry sauce, topped with strawberry pie filling, and fluffy whipped cream. This is the perfect dessert year-round, and especially during summertime at potlucks and picnics.
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Hands down this is one of the most amazing desserts I have ever had! A dream come true, if you allow me to make a cheesy comparison, I would say that’s what probably angels eat! I mean, it is so tender and fluffy, and it melts in your mouth, this is the perfect summer dessert. It’s also moist, yes, I said it, it’s moist! Because it has been filled with the most amazing sauce made with white chocolate and jello mixture.
The fluffy and light white cake comes from a box but you don’t have to tell anyone that. It does not matter because after you poke holes in the top and pour the strawberry sauce on it, the whole thing takes on a whole new identity! Layers of different sweetness from the bottom to the top and so moist with an extra creamy topping.
Instead of just using regular strawberry Jello mixture like usual, I mixed in some white chocolate to give it an unbelievable flavor you didn’t expect. On top of that is the strawberry pie filling so you get a taste of strawberry goodness in every bite. But if that wasn’t enough, the whipped cream on top of that with even more strawberries makes this the most delicious thing you have ever tasted!
This recipe may sound complicated, but if you use a boxed cake mix, canned strawberry pie filling, and Cool Whip, you barely have to do anything except for mixing it up, poking the holes, and spreading on the layers. I fell in love with poke cakes when they first came out and I have made dozens of different varieties from chocolate and vanilla to strawberry and blueberry.
I am a huge fan of Poke Cake recipes, they are very popular on the blog since they are so easy to make, and taste delicious. Featuring different layers and textures of sweet goodness, there is something to please everyone. Upon popular demand, I have added a few others to my growing collection, like Banana Pudding Poke Cake, Key Lime Poke Cake, and Baileys Poke Cake. They are incredibly easy to make, mostly using a cake mix to save you time.
Readers Feedback:
My recipe has over 20 million views across Facebook and Pinterest! With so many readers raving about it! Check for yourself what they have to say:
“This poke cake turned out magnificently. The taste and texture were wonderful and this is now my go-to cake when we have guests. My 90-year-old dad phones to find out if there is going spare. Thank you for posting this. Fab cake.”
Now I can assure you that this is a dessert that once you try it, you will make it over and over again.
Jell-o strawberry poke cake ingredients:
With these easy ingredients, making this delicious cake is a breeze.
The cake
- White cake mix – I used white cake mix because it is a neutral flavor that goes with anything.
- Egg whites – Instead of using whole eggs, I just used egg whites to make this cake light and airy.
- Water – For extra moisture.
- Vegetable oil – To replace the yellow in the eggs.
Strawberry white chocolate layer
- Sweetened condensed milk – For a sweet and thick layer of white chocolate.
- White chocolate chips – Get the best quality white chocolate chips for the best flavor.
- Strawberry flavored Jello – I use the Jello brand but any kind will work.
- Warm water – To dissolve the Jello.
Strawberry pie filling and whipped cream
- Strawberry pie filling – You can use store-bought canned pie filling or try my easy recipe for homemade strawberry pie filling that is fast, easy, and yummy.
- Heavy whipping cream – Use a high-quality cream to make this homemade whipped topping.
- Sugar – Use white granulated sugar to add sweetness to the whipped topping.
- Vanilla extract – Pure vanilla extract is the only one you should ever use for the best flavor.
- Fresh strawberries – Cut into thin slices to lay on the top of the cake.
How to make strawberry poke cake recipe:
Even though this dessert sounds fancy and complicated, it is quite simple and easy to make. Also, for a quick tutorial, please watch the short recipe video attached to the recipe card. You will notice a small discrepancy, as I have changed the way I make the white chocolate sauce, so please follow the recipe for precise directions.
- Preheat: First, preheat the oven to 350 degrees F, grease a 9×13-inch cake pan. and sprinkle it with flour.
- Make the white cake layer: Now, prepare the cake mix according to the box instructions and pour it into the pan. Bake for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean. Let it cool for 10 minutes before poking holes one inch apart with the bottom of a wooden spoon.
- Make the strawberry white chocolate: Next, melt white chocolate chips and sweetened condensed milk in the microwave for one minute. Stir and if it is not melted, put it in for another 30 seconds. Pour the mixture all over the cake and use a spatula to spread it evenly into all the holes. Cool completely before chilling in the fridge for at least an hour.
- Add strawberry pie filling: Spread the strawberry pie filling on top and spread it out evenly.
- Make the whipped topping: To make the whipped topping, beat the vanilla, sugar, and heavy cream with a mixer on high speed until stiff peaks form. Then, scoop it on top of the strawberry pie filling and gently spread it all over.
- Garnish with strawberries: Last, garnish the top of the cake with sliced strawberries and then chill for at least eight hours. But overnight would be even better.
Expert tip
Choosing the best-boxed cake mix
In a family of bakers and cooks, usually I do not use many boxes of anything. But I love the convenience and there are certain recipes I would only make with a cake mix.
If you want to test, make several cakes with the three top brands at your store. Here, it would be Pillsbury, Duncan Hines, and Betty Crocker. Then, cut three pieces from the center of the cake and try each one. In between bites, take a drink of water to clean your palate.
Decide which is the most tender and fluffy, the moistest, and the one that has the best flavor. If you get lucky, it will be just one cake that has all those important things. If not, you have to choose what is most important to you. Remember, you can always add things to enhance the flavor or make your cake moister.
Recipe variations and add-ins:
- Other cake mixes: Try this with chocolate cake mix for a chocolate strawberry delight. Or you can experiment with other flavors like angel food cake, yellow cake, and even strawberry for a double strawberry taste.
- Other Jello flavors: Since you are going to have strawberry pie filling and strawberries, you could use a different flavor of Jello like lime, for a strawberry citrusy combination.
- Instant pudding: Instead of Jello, make this recipe with strawberry instant pudding for a creamier poke cake filling.
- Frosting: Instead of the strawberry pie filling and whipped cream, top this poke cake with cream cheese frosting for a rich taste.
- Pie filling: Also, try this recipe with cherry filling, lemon curd, strawberry curd, or apple pie filling.
- Gluten-free: Use a gluten-free cake mix for those who have allergies.
- More toppings: Experiment with other toppings like other berries or add sprinkles for a festive cake.
- Chocolate: Strawberries always taste great with chocolate. Serve with a drizzle of chocolate syrup for a rich chocolatey topping.
Serving suggestions:
You can serve this cake for a celebration like a birthday party or family get-together or just for dessert with dinner anytime.
- I love this delicious strawberry cake with a scoop of vanilla ice cream on the side.
- Another way to enjoy it is with a glass of strawberry lemonade or, for the adults, a strawberry margarita.
- This dessert is perfect to bring to a potluck or backyard barbecue, it tastes delicious after some savory hamburgers and hot dogs.
Frequently Asked Questions:
Also known as Jello cake, this dessert is made by poking holes into a prepared cake and then filling the holes with a liquid such as Jello gelatin. The liquid fills the holes in the cake and gives every bite a burst of extra flavor. Covering the cake with a layer of whipped cream and fruit or frosting hides the holes for a scrumptious secret.
If you pour too much liquid into the holes of your cake or the holes are too close together, you may end up with a soggy cake. This can also happen if you make the holes too large. Use the end of a wooden spoon to make sure they are the right size. One more thing, make sure your Jello is not too thin that it just runs all over the cake, and let it chill for at least eight hours to make sure it sets.
I use the handle of a wooden spoon to make my poke cake. The size is perfect for this because it is not so big that it makes puddles in the cake that do not solidify in the fridge. Be sure you do not poke the holes too close together. They should be one inch apart. Also, do not poke to the bottom either. You don’t want it to drain out all over the pan.
You may have overmixed it. Any kind of cake can turn out chewy or thick if it is stirred or worked with too much. The gluten in the mix turns a soft and fluffy cake into a chewy and hard texture. Only mix the ingredients until they are combined and then bake it without stirring it anymore. It may also become hard and chewy if you cook it too long. Always cook it for the minimum amount of time before checking it.
How to store:
- Refrigerate: You can save your leftovers in an airtight container like a cake container. It will last for up to five days in the fridge.
How to freeze a poke cake:
- Without the frosting: If freezing the cake without adding the frosting, first wait for the cake layer to cool completely. Then, fully wrap it in plastic wrap tightly. Next, wrap it in aluminum foil or place it in freezer bags. After that, freeze for up to 3 months.
- With the frosting: If freezing a frosted cake, first place it in the fridge, so the frosting isn’t too soft. Next, fully wrap it in plastic wrap tightly. Then, wrap it in aluminum foil or place it in freezer bags. Freeze for up to 3 months. Defrost before serving.
- Defrost: When you intend to serve it, make sure to plan and transfer the dessert from the freezer to the fridge to thaw overnight. After that, slice and serve.
More delicious strawberry desserts:
Recipe tips:
- Using a cake mix will reduce the prep time. A White Cake mix is best for this recipe.
- Make sure you do not make the holes too close together or your cake will be soggy.
- Do not skip the chill time. It is best to chill it for at least eight hours before serving so the Jello sets.
- Keep the dessert refrigerated as the frosting will soften if kept at room temperature for too long.
- If freezing, consider cutting it into serving-size pieces first so you only have to thaw what you need.
- When slicing, clean the knife after every piece for neat pieces.
- You should also not skip the fresh strawberries on top. It adds a special layer to your cake that makes it even more incredible.
- Always use the best ingredients and a high-quality cake pan for the best results.
- To save time you can use store-bought whipped cream aka Cool-Whip instead of making your own.
Best Strawberry Poke Cake
Ingredients
- 15.25 oz box of white cake mix plus ingredients to prepare the mix
Ingredients usually called for the cake mix:
- 3 eggs whites
- 1 cup water
- 1/3 cup vegetable oil
Strawberry White Chocolate Mixture:
- 14 oz sweetened condensed milk
- 3/4 cups white chocolate chips
- 1 package (3 oz) JELL-O strawberry flavor gelatin
- 1/4 cup warm water
Other ingredients:
- 2 cans (21 oz each) strawberry pie filling
- 2 cups heavy whipping cream full fat and cold
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
- 10-15 fresh strawberries sliced
Instructions
Prepare White Cake:
- Preheat oven to 350F.
- Grease and sprinkle with flour a 9-x-13 inch cake pan.
- Prepare white cake mix according to box instructions. Pour batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes and using the bottom of a wooden spoon, poke holes all over the cake, 1 inch apart.
Strawberry White Chocolate Mixture:
- In a medium, microwave-safe bowl, combine white chocolate chips and sweetened condensed milk. Heat in the microwave until hot for about 1 minute, stir and heat for 30 seconds or more if needed. Stir until fully combined, smooth, and shiny.
- Stir in the strawberry gelatin and mix into the warm water. Make sure it dissolves, otherwise it will be gritty. Stir the strawberry mixture into the condensed milk mixture until fully combined and smooth.
- Pour the strawberry chocolate mixture all over the cake and using a spatula spread it evenly into the holes.
- Let the cake cool completely and refrigerate for about one hour.
Other layers:
- Top the cake with the strawberry pie filling if using.
Whipped Cream:
- In a large bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form.
- Using a spoon, scoop the whipped cream all over the cake and spread it with a spatula.
Garnish:
- Garnish the cake with sliced strawberries.
- Refrigerate the cake for at least 8 hours or better overnight before serving.
Nutrition
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