Strawberry Poke Cake Recipe
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 12
This quick, easy and simple Strawberry Poke Cake recipe is always a great hit at parties and potlucks. It is a moist, refreshing dessert you will definitely keep coming back for more.
  • 1 box white cake mix
  • 3 eggs whites
  • 1 cup of water
  • ⅓ cup vegetable oil
Strawberry White Chocolate Mixture:
  • 14 oz sweetened condensed milk
  • ¾ cups white chocolate chips
  • 3 oz packet strawberry jelly
  • ¼ cup warm water
Other ingredients:
  • 20 oz fresh strawberry
  • 2 cups heavy whipping cream full fat and cold
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 10-15 fresh strawberries, sliced and whole
Prepare White Cake:
  1. Preheat oven to 350F.
  2. Grease and sprinkle with flour a 9-x-13 inch cake pan.
  3. 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.
Strawberry White Chocolate Mixture:
  1. In a medium, microwave-safe bowl, combine the white chocolate chips with the 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.
  2. Stir in the strawberry jelly mix in the warm water. Make sure it fully dissolves, otherwise the finished cake will be gritty. Stir the strawberry jelly mixture into the condensed milk mixture until fully combined and smooth.
  3. Pour the strawberry chocolate mixture all over the cake and using a spatula spread it evenly into the holes.
  4. Let the cake cool completely and refrigerate for about one hour.
Other layers:
  1. Top the cake with the strawberry pie filling if using.
Whipped Cream:
  1. In a large bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form.
  2. Using a spoon, scoop the whipped cream all over the cake and spread it with a spatula.
Garnish the cake with sliced and whole strawberries.
  1. Refrigerate the cake, at least 8 hours or overnight before serving.
Using a cake mix will reduce the preparation time.
Using whipped cream gives a unique taste but vegetable cream can be used.
Chill for at least 8 hours in the fridge before serving, this will make the cake extra tender.
Keep the dessert refrigerated as the cream will soften if kept at room temperature for too long.
Clean the knife after each cut, otherwise, the slices will be messier, since the cream will stick to the knife.
Fresh strawberries add a nice texture and flavor to the cake, so don’t skip them.
Nutrition Information
Serving size: 1 Calories: 358.75kcal Fat: 18.8g Saturated fat: 7.2g Carbohydrates: 44g Sugar: 6.83g Sodium: 327.1mg Fiber: 1.58g Protein: 4.5g Cholesterol: 30.67mg
Recipe by Yummiest Food Recipes at