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