Strawberry Poke Cake

5 from 2 votes

This old-fashioned strawberry poke cake recipe features a strawberry and rich white chocolate filling inside a fluffy cake topped with a light whipped cream, what more could you ask for?

Prep Time30

Cook Time30

Chill Time4

Total Time5

Course: Dessert

Cuisine: American

Keyword: Strawberry Poke Cake Recipe

Servings:

Calories: 422kcal

Ingredients

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
⅓ cup water boiling
3 ounces strawberry-flavored gelatin
21 ounces strawberry pie filling

Topping

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

Instructions

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 cool completely.

Strawberry Filling

Using a medium-sized 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 into 2x2 slices.

Video

Notes

It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
If you want a darker red strawberry filling, you can add 4 to 6 drops of red food coloring to the jello mixture.
When you’re pouring the mixture into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the sauce fills the holes completely.

Nutrition