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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
  • cup water boiling
  • 21 ounces strawberry pie filling


  • 12 ounces whipped topping thawed
  • 12 fresh strawberries washed, capped, and sliced thin



  • 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.


  • 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.


Sodium: 291mgCalcium: 179mgVitamin C: 14mgVitamin A: 86IUSugar: 49gFiber: 1gPotassium: 189mgCholesterol: 11mgCalories: 422kcalTrans Fat: 1gMonounsaturated Fat: 3gPolyunsaturated Fat: 1gSaturated Fat: 12gFat: 16gProtein: 6gCarbohydrates: 64gIron: 1mg