Strawberry Poke Cake
This old-fashioned cake recipe is a simple yet delicious dessert. Strawberry and rich white chocolate filling inside a fluffy cake topped with a light whipped cream, what more could you ask for?
Prep Time 30 mins
Cook Time 30 mins
Chill Time 4 hrs
Total Time 5 hrs
Course Dessert
Cuisine American
Servings 16
Calories 422 kcal
Vanilla Cake
- 15.25 ounces vanilla cake mix or white cake mix
- 4 egg whites
- 1 cup water
- ½ cup vegetable oil
Strawberry Filling
- 1 cup white chocolate chips
- 14 ounces sweetened condensed milk
- 3 ounces strawberry flavored gelatin
- ⅓ cup water boiling
- 21 ounces strawberry pie filling
Topping
- 12 ounces whipped topping thawed
- 12 fresh strawberries washed, capped, and sliced thin
Cake
Preheat the oven to 350°F. Spray a 9x13 baking pan with Baker’s Joy or a generic baking spray. Set it aside.
Using a medium-sized mixing bowl whisk together the boxed cake mix, water, vegetable oil, and egg whites until completely combined.
Evenly pour the cake batter into the prepared baking dish. Bake for 28 to 30 minutes, or until a toothpick inserted comes out clean.
Remove the cake from the oven. Using either a fork or the handle of a wooden spoon, poke holes in the warm cake, spacing 1 inch apart. Allow the cake to completely cool.
Strawberry Filling
Using a medium-size heat-safe bowl, add the white chocolate chips and sweetened condensed milk. Microwave for 40 seconds. Stir the mixture until the chips are melted and smooth.
Using a small heat-safe bowl, combine the boiling water and the strawberry flavored gelatin. Stir until all the sugar in the gelatin is dissolved.
Pour the gelatin over the white chocolate mixture. Stir until completely combined.
Evenly pour the white chocolate mixture over the cake, smoothing with a silicone spatula.
Allow the cake to chill in the refrigerator for 20 minutes.
Remove the cake from the refrigerator and spread the strawberry pie filling over the top of the white chocolate topping. Tightly cover and chill in the refrigerator for 4 hours to overnight.
Topping
Remove the cake from the refrigerator, evenly spread the whipped topping over the cake.
Lay the sliced strawberries on top of the whipped topping.
Slice the cake in 2x2 slices.
Calories: 422kcalCarbohydrates: 64gProtein: 6gFat: 16gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 11mgSodium: 291mgPotassium: 189mgFiber: 1gSugar: 49gVitamin A: 86IUVitamin C: 14mgCalcium: 179mgIron: 1mg