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.
I’m a huge fan of this Strawberry Poke Cake recipe because it’s incredibly moist and tender. If you’re not familiar, poke cakes are cakes that have holes poked into them after baking and a sweet sauce is poured in, which both flavors the cake and keeps it squishy soft. No chance of a dry cake.
Light, white cake, drizzled with a mix of white chocolate and strawberry jelly. Filled with juicy strawberries, topped with freshly whipped cream. This strawberry poke cake is super moist yet light, airy, and not heavy in the least. It’s refreshing on a warm day because it’s stored in the fridge and served chilled. The kind of cake you will want to take a fork right into the cake pan. Just the best!!!
I really like the tie-dyed appearance of the white cake with strawberry jelly streaks. I used regular (not sugar-free) jelly but you can use sugar-free jelly if that is what you prefer. The strawberries and whipped cream is such a classic and perfect combination!
I think it was my Mom who first introduced me to Strawberry Poke Cake, and of course, I fell in love with the first bite. Each slice is moist and packed with so much flavor, the only problem is that you will have a hard time stopping at just one piece. This cake appeals to young and old alike, as it is not rich by any means so it is easy to eat and will be gone in a few seconds!
How To Make Strawberry Poke Cake
Firstly, preheat oven to 350F and then we can begin to prepare the white cake. Grease and sprinkle with flour a 9x13inch cake pan, remembering to get right into the corners and to shake out any excess flour.
Prepare white cake mix according to box instructions or even better make your own. When adding the beaten egg whites be careful not to a knockout to much air or the cake will not have a light texture, which is what we are trying to achieve. 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 20 minutes and then using the bottom of a wooden spoon or if you are a bit more adventurous, use your fingers, to poke holes all over the cake.
Once this has been done, we can make the Strawberry White Chocolate Mixture. To do this, 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 30 seconds or more if needed. Stir until fully combined, smooth, and shiny. Carry on by stirring in the strawberry jelly mix into the warm water. Make sure it dissolves, otherwise it will be gritty and won’t be very nice. Stir the strawberry mixture into the condensed milk mixture until fully combined and smooth.
Now for some fun. Pour the strawberry chocolate mixture all over the Strawberry Poke Cake and using a spatula spread it evenly into the holes. Let the cake cool completely by putting it in the fridge, for about one hour.
Now we can top the cake with the strawberry pie filling if using or for a far better-flavored Poke Cake, use fresh strawberries.
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 the cake with sliced strawberries. Refrigerate the cake for at least 8 hours or better overnight before serving.
If freezing the cake without adding the frosting, first wait for the cake layer to cool completely. Fully wrap in plastic wrap tightly. Next, wrap in aluminum foil or place it in freezer bags.
If freezing a frosted cake, first place it in the fridge, so the frosting isn’t too soft. Fully wrap the Strawberry Poke Cake in plastic wrap tightly. Next, wrap in aluminum foil or place it in freezer bags. Freeze for up to 3 months. Defrost before slicing.
- 1 box white cake mix
- 3 eggs whites
- 1 cup of water
- ⅓ cup vegetable oil
- 14 oz sweetened condensed milk
- ¾ cups white chocolate chips
- 3 oz packet strawberry jelly
- ¼ cup warm water
- 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
- 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.
- 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.
- 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.
- 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.
- Top the cake with the strawberry pie filling if using.
- 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.
- Refrigerate the cake, at least 8 hours or overnight before serving.
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.