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, easy enough for a summer potluck and fancy enough for a special occasion.
I always look for easy tricks to elevate my desserts and make them stand out, and I am sharing these with you. Instead of using a regular strawberry Jello mixture like in other recipes, I mixed in some white chocolate to give it an unbelievable flavor. On top of that is a layer of strawberry pie filling, so you taste strawberry goodness in every bite.
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This is hands-down one of the most amazing desserts I have ever made! If you allow me to make a cheesy comparison, this is what angels probably eat! It is so tender and fluffy, and it melts in your mouth in an explosion of flavors and textures.
I am a huge fan of poke cake recipes, which are very popular on the blog. They are easy to make and taste delicious. Due to popular demand, I have created outstanding flavors like Key Lime Poke Cake and Chocolate Bailey’s Poke Cake.
Readers Feedback:
My recipe has over 25 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.
What you will need:
- White cake mix – I used white cake mix (plus the ingredients on the box) because it has a neutral flavor and does not compete with the strawberry flavor.
- Strawberry chocolate layer: This layer moistens the cake, and I spin it by adding white chocolate to strawberry Jell-O and sweetened condensed milk.
- 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.
- Toppings: I topped the cake with fluffy whipped cream to tie together the other textures. I also opted for sweet, fresh strawberries that are just a bit tangy to balance the sweetness of the cake.
How to make it:
Even though this dessert sounds fancy, it is quite simple and easy to make. Also, please watch the short recipe video attached to the recipe card for a quick tutorial. You will notice a slight discrepancy as I have changed how I make the white chocolate sauce, so please follow the recipe for precise directions.
Preheat: First, I preheat the oven to 350 degrees F, grease a 9×13-inch cake pan and sprinkle it with flour.
Make the white cake layer: I prepare the cake mix according to the box instructions and pour it into the pan. I bake it for 25 to 30 minutes or until a toothpick inserted in the middle comes out clean.
Poke: After I remove it from the oven, I let it cool for 10 minutes before poking holes one inch apart with the bottom of a wooden spoon.
Melt: I combine the white chocolate chips and sweetened condensed milk in a heatproof bowl and microwave the mixture for one minute. If it is not melted, I stir it and microwave it for another 30 seconds.
Strawberry Jell-O: I stir the strawberry gelatin into the warm water until it dissolves; otherwise, it will be gritty.
Combine: Next, I add the strawberry Jell-O mixture into the chocolate mixture and stir until thoroughly combined and smooth.
Pour: I pour the mixture all over the cake and use a spatula to spread it evenly into all the holes. Then, I let it cool completely before chilling it in the fridge for at least an hour.
Strawberry pie filling: I spread the strawberry pie filling on top evenly.
Whipped topping: I make the whipped topping by beating the vanilla, sugar, and heavy cream with a mixer on high speed until stiff peaks form. Then, I scoop it on top of the strawberry pie filling and gently spread it all over the cake.
Garnish: Last, I garnish the top of the cake with sliced strawberries and then chill it for at least eight hours or overnight before serving.
Expert tip
Choosing the cake mix
I love the convenience of using cake mixes, and I will share with you how I usually choose mine. First, for this type of recipes, it is best to choose a mix that will provide a fluffy, airy cake. If you get a fudgy or too dense mix, the cake won’t absorb the chocolate Jell-O mixture and end up soggy.
I recommend making this cake with a White Cake mix; yellow cake mix will work well, and I also enjoy it with Angel Cake mix. Refrain from using brownie mixes or a chocolaty mix like Devil’s Food cake. I suggest not using mixed foods with add-ins, like chocolate pieces or sprinkles.
More tips to consider:
- Make sure you do not make the holes too close together or your cake will be soggy.
- Do not skip the chill time. Chilling it for at least eight hours before serving so the Jell-O sets is the best.
- 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. They add a special layer to your cake, making 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.
Recipe variations and add-ins:
- Other cake mixes: I have successfully made this cake with chocolate cake mix for a chocolate strawberry delight. You can also experiment with different flavors like angel food cake, yellow cake, and even strawberry for a double strawberry taste.
- Other Jell-O flavors: I recommend lime Jell-O 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:
This is my go-to and most requested cake for birthday parties or family get-togethers. I love this delicious strawberry cake with a scoop of vanilla ice cream.
This is the perfect dessert to take to a potluck or backyard barbecue; I always get fantastic feedback from readers who brought this cake to a church brunch or work party. Another way to enjoy it is with a glass of strawberry lemonade or, for the adults, a strawberry margarita.
How to store:
- Refrigerate: Save the leftovers in an airtight container or 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.
Frequently Asked Questions:
If you pour too much liquid into the holes of the 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 ensure the holes are the right size. One more thing: Make sure the Jell-O mixture is not so thin that it just runs all over the cake, and let the cake chill for at least eight hours to ensure it sets.
I poke the cake with the handle of a wooden spoon. The handle’s size is perfect because it is not too big to make large holes that transform into puddles when the liquid is added. The holes should also not be poked too close together—they should be one inch apart. Do not poke the bottom of the pan, either. You don’t want the cake to drain out all over the pan; poke gently without damaging the bottom of the cake.
Over-mixing the batter makes the cake chewy. Any cake can turn out chewy or too dense if it is stirred or worked too much. Mix the ingredients until they are just combined. The cake may also become hard and chewy if baked for too long. Always cook it for the minimum amount of time before checking it with a wooden toothpick for doneness. If it comes out with raw batter, continue to bake the cake, and check on it every 7-10 minutes.
More delicious strawberry desserts:
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.
Video
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