This Strawberry Poke Cake recipe is the ultimate dessert for spring and summer gatherings. Bursting with strawberry flavor, filled with rich white chocolate, and topped with a fluffy whipped topping and fresh strawberries, this old-fashioned favorite gets a delicious upgrade. It’s light, fruity, and refreshing, yet decadently creamy with every bite. Whether you’re making it for a party, potluck, or just to satisfy a sweet craving, this poke cake is a crowd-pleaser that couldn’t be easier to make. Follow along and discover how this vibrant dessert can brighten your table and your taste buds.
Why You’ll Love This Strawberry Poke Cake Recipe
This cake is the perfect combination of nostalgia and indulgence. You’ll love how easy it is to make with a boxed cake mix, but still delivers a homemade, impressive flavor. The poke method allows every bite to soak up the white chocolate strawberry filling, keeping the cake incredibly moist and flavorful. The topping of cool whipped cream and sliced fresh strawberries adds a light and airy finish that balances the richness. It’s simple, vibrant, and sure to bring smiles to everyone at the table.
Ingredients
Vanilla Cake:
- 15.25 ounces vanilla 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 boiling water
- 3 ounces strawberry-flavored gelatin
- 21 ounces strawberry pie filling
Topping:
- 12 ounces whipped topping, thawed
- 12 fresh strawberries, washed, capped, and thinly sliced
Step-by-Step: How to Make Strawberry Poke Cake
- Preheat and Prepare: Preheat your oven to 350°F. Grease a 9×13 baking dish with baking spray and set aside.
- Mix the Cake: In a medium bowl, whisk together the cake mix, egg whites, water, and oil until well combined and smooth.
- Bake: Pour the batter into your prepared dish and bake for 28 to 30 minutes. Check doneness with a toothpick inserted into the center; it should come out clean.
- Poke the Cake: Once baked, remove the cake from the oven. While it’s still warm, use the handle of a wooden spoon or a fork to poke holes about 1 inch apart across the entire cake. Let the cake cool completely.
- Prepare the Filling:
- In a heat-safe bowl, microwave white chocolate chips and sweetened condensed milk for about 40 seconds. Stir until smooth.
- In another bowl, stir boiling water with the strawberry gelatin until fully dissolved.
- Combine the gelatin mixture with the white chocolate mixture and stir until evenly mixed.
- Fill the Cake: Pour the white chocolate strawberry mixture over the cooled cake, using a spatula to spread evenly and ensure it fills the holes. Chill in the fridge for about 20 minutes.
- Add the Pie Filling: Once slightly chilled, spread the strawberry pie filling over the top. Cover the dish securely with plastic wrap or foil and place it in the refrigerator for a minimum of 4 hours, or ideally overnight for best flavor and texture.
- Top and Serve: Spread the thawed whipped topping over the cake and layer with fresh strawberry slices. Cut into 2×2-inch squares and serve chilled.
Helpful Tips
- Poke the cake while it’s still warm for easier penetration and to prevent the top from crumbling.
- For deeper color and extra strawberry flair, add a few drops of red food coloring to the gelatin mix.
- Gently tap the pan on the counter after pouring the filling to eliminate air pockets and help the filling settle into the holes.
- Slice the strawberries just before serving to keep them fresh and vibrant on top.
Substitutions And Variations
- Cake Mix: Swap vanilla for lemon, strawberry, or even chocolate cake mix for different flavor combinations.
- Whipped Topping: Use homemade whipped cream if you prefer a fresher taste or less sweetness.
- Pie Filling: Try raspberry or cherry pie filling for a fun twist on the classic strawberry version.
- White Chocolate: Use milk or dark chocolate chips if you want a richer filling flavor.
- Gelatin: Experiment with different gelatin flavors to match or contrast with your fruit topping.
Storage Instructions
Keep the cake tightly covered and stored in the refrigerator for up to 5 days. To preserve its freshness and texture, use an airtight container or wrap the dish securely with plastic wrap or aluminum foil. For best results, add fresh strawberry slices just before serving.
Nutritional Information
Per serving (based on 16 servings):
- Calories: 422 kcal
- Carbohydrates: 64g
- Protein: 6g
- Fat: 16g
- Saturated Fat: 12g
- Cholesterol: 11mg
- Sodium: 291mg
- Fiber: 1g
- Sugar: 49g
- Calcium: 179mg
- Vitamin C: 14mg
Serving Suggestions
Serve your Strawberry Poke Cake cold, straight from the fridge for the most refreshing experience. It’s a fantastic finish to a barbecue, picnic, or brunch spread. Add a drizzle of chocolate syrup or a scoop of vanilla ice cream for extra indulgence. For a festive look, garnish with mint leaves or extra dollops of whipped cream.
Frequently Asked Questions About Strawberry Poke Cake Recipe
Can I make this ahead of time? Yes, in fact it’s best to prepare the cake the night before so the filling can soak in and the flavors meld together.
What if I don’t have white chocolate chips? You can use any type of chocolate chips, but keep in mind it will change the flavor. White chocolate pairs especially well with strawberry.
Can I use fresh strawberries instead of pie filling? You could, but pie filling provides a more syrupy consistency that enhances the poke cake texture. Fresh strawberries alone may not give the same result.
Is there a way to make this cake less sweet? Try using unsweetened whipped cream and reduce the amount of white chocolate in the filling. You can also use a cake mix with reduced sugar content.
How do I store leftovers? Keep leftovers tightly covered in the fridge. It should stay fresh for 3 to 5 days. Avoid freezing as the texture can change significantly.
Final Thoughts
Thank you so much for stopping by and exploring this delicious Strawberry Poke Cake recipe! It’s such a joy to share a dessert that’s not only beautiful but also incredibly easy to make and packed with flavor. From the rich, creamy strawberry filling to the light whipped topping, every bite is a celebration of sweetness. Whether it’s for a family event, potluck, or just a simple treat at home, this cake will surely impress. I hope you enjoy making and sharing it as much as I do. Happy baking and thank you for being part of this sweet food-loving community!
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Strawberry Poke Cake Recipe
- Total Time: 5 hours
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Strawberry Poke Cake Recipe made with vanilla cake, rich white chocolate strawberry filling, and whipped topping. A fun, fruity dessert that’s perfect for potlucks, parties, and holidays. Make it ahead and serve chilled for the best flavor. Try it today and share with friends!
Ingredients
Vanilla Cake
15.25 ounces vanilla 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 boiling water
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
- Preheat and Prepare: Preheat your oven to 350°F. Grease a 9×13 baking dish with baking spray and set aside.
- Mix the Cake: In a medium bowl, whisk together the cake mix, egg whites, water, and oil until well combined and smooth.
- Bake: Pour the batter into your prepared dish and bake for 28 to 30 minutes. Check doneness with a toothpick inserted into the center; it should come out clean.
- Poke the Cake: Once baked, remove the cake from the oven. While it’s still warm, use the handle of a wooden spoon or a fork to poke holes about 1 inch apart across the entire cake. Let the cake cool completely.
- Prepare the Filling:
- In a heat-safe bowl, microwave white chocolate chips and sweetened condensed milk for about 40 seconds. Stir until smooth.
- In another bowl, stir boiling water with the strawberry gelatin until fully dissolved.
- Combine the gelatin mixture with the white chocolate mixture and stir until evenly mixed.
- Fill the Cake: Pour the white chocolate strawberry mixture over the cooled cake, using a spatula to spread evenly and ensure it fills the holes. Chill in the fridge for about 20 minutes.
- Add the Pie Filling: Once slightly chilled, spread the strawberry pie filling over the top. Cover the dish securely with plastic wrap or foil and place it in the refrigerator for a minimum of 4 hours, or ideally overnight for best flavor and texture.
- Top and Serve: Spread the thawed whipped topping over the cake and layer with fresh strawberry slices. Cut into 2×2-inch squares and serve chilled.
Notes
Poke the cake while it’s still warm for easier absorption.
Add 4–6 drops of red food coloring for a deeper red hue in the filling.
Gently tap the pan after pouring the filling to remove air bubbles.
Add strawberries right before serving to keep them fresh.
- Prep Time: 30 minutes + Chill Time: 4 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American