There’s something truly magical about a Strawberry Poke Cake, isn’t there? Each bite sings with the sweetness of summer, welcoming memories of picnics in sun-drenched fields and laughter shared with friends. This luscious dessert is not just a cake; it’s a celebration—a canvas splashed with color, flavor, and joy.
Why make this recipe?
This Strawberry Poke Cake is the perfect way to elevate your gatherings, celebrate life’s little victories, or simply indulge in a delightful treat after dinner. It combines the light and fluffy textures of vanilla cake with a rich strawberry infusion, drizzled with luscious white chocolate and topped with whipped cream and fresh strawberries. It’s as easy to make as it is to enjoy, bringing a splash of sunshine to any occasion.
How to make Strawberry Poke Cake
Get ready to whip up this delightful dessert that will definitely earn a spot in your heart. Here’s how to make it:
Ingredients:
- 1 15.25 ounce box vanilla or white cake mix
- 4 egg whites
- 1 cup water
- 1/2 cup vegetable oil
- 1 cup white chocolate chips
- 14 ounce can of sweetened condensed milk
- 3 ounce box strawberry flavored gelatin
- 1/3 cup boiling water
- 21 ounce can strawberry pie filling
- 12 ounce tub whipped topping, thawed
- 12 fresh strawberries, washed, capped, and sliced thin
Directions:
- Preheat your oven to 350°F, and spray a 9×13 baking pan with Baker’s Joy or any baking spray you have handy.
- In a medium-sized mixing bowl, whisk together the boxed cake mix, water, vegetable oil, and egg whites until everything is well combined and smooth.
- Pour the cake batter evenly into your prepared baking dish and pop it in the oven for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Once out of the oven, let the cake cool slightly before using a fork or the handle of a wooden spoon to poke holes across the surface, spacing them about an inch apart. Allow the cake to cool completely.
- For the dreamy strawberry filling, microwave the white chocolate chips and sweetened condensed milk in a medium-size heat-safe bowl for about 40 seconds. Stir until it transforms into a rich, melted goodness.
- In another small bowl, combine the boiling water and strawberry-flavored gelatin, stirring until it dissolves completely.
- Pour the gelatin mixture over the white chocolate blend and stir until everything is beautifully combined.
- Pour this delightful mixture over the cooled cake and let it chill in the refrigerator for about 20 minutes.
- Next, generously spread the strawberry pie filling over the top of the white chocolate layer, cover tightly, and let it chill in the refrigerator for at least 4 hours, or overnight if you’re feeling patient.
- When you’re ready to serve, spread the whipped topping over the cake and lay those gorgeous sliced strawberries on top.
- Slice the cake into 2×2 pieces for perfectly shareable squares.
- Leftovers? Store them covered in the refrigerator for up to 4 days, or freeze without the strawberries for up to 3 months.
How to serve Strawberry Poke Cake
Serve this strawberry delight chilled, letting its cool sweetness balance every summertime barbecue and family gathering. Pair it with a scoop of vanilla ice cream for an indulgent experience that brings a smile with each forkful.
How to store Strawberry Poke Cake
To keep it fresh, make sure to cover leftovers tightly and store them in the refrigerator for up to four days. If you’ve got spare slices, feel free to freeze them without adding the strawberries for a rainy day treat, keeping them ready for spontaneous summer nights spent reminiscing under the stars.
Tips to make Strawberry Poke Cake
- For an extra burst of flavor, you could add a splash of lemon juice into the cake batter. It balances the sweetness beautifully.
- Consider swapping out the vanilla cake mix with a strawberry version for an even bolder flavor profile.
- If you like a little crunch, sprinkle some crushed graham crackers on top before adding the whipped topping.
Variations
Want to mix it up? Try incorporating different flavored gelatins! Raspberry with chocolate ganache, or lemon with vanilla frosting—there are endless possibilities that can take your poke cake in delightful new directions.
FAQs
-
How do I poke holes in the cake without damaging it?
Use the handle of a wooden spoon or a large fork to gently press down into the cake, being careful to not go all the way through to the bottom. -
Can I use fresh strawberries instead of pie filling?
Absolutely! Just slice fresh strawberries and mix them with a little sugar to create a similar fruity topping. -
Is it necessary to chill the cake before serving?
Yes! Chilling allows all the flavors to meld beautifully, making every bite a velvety joy that you won’t want to miss.
Creating this Strawberry Poke Cake is not just a baking endeavor; it’s a canvas of love and tradition that invites you to share smiles and stories with those around you. So go ahead, gather your loved ones, and treat them to this colorful slice of happiness. Let the laughter and joy flourish—because food is best enjoyed when shared. Enjoy creating your own delightful memories!
Strawberry Poke Cake
Ingredients
Method
- Preheat your oven to 350°F and spray a 9x13 baking pan with Baker's Joy or any baking spray.
- In a medium-sized mixing bowl, whisk together the boxed cake mix, water, vegetable oil, and egg whites until well combined and smooth.
- Pour the cake batter evenly into your prepared baking dish and bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool slightly, then poke holes across the surface with a fork or the handle of a wooden spoon, spacing them about an inch apart. Allow the cake to cool completely.
- Microwave the white chocolate chips and sweetened condensed milk in a medium heat-safe bowl for about 40 seconds. Stir until melted and smooth.
- In another small bowl, combine the boiling water and strawberry-flavored gelatin, stirring until it dissolves completely.
- Pour the gelatin mixture over the melted white chocolate and stir until well combined.
- Pour this mixture over the cooled cake and let it chill in the refrigerator for about 20 minutes.
- Spread the strawberry pie filling over the top of the white chocolate layer, cover tightly, and let it chill in the refrigerator for at least 4 hours, or overnight.
- When ready to serve, spread the whipped topping over the cake and layer with sliced strawberries on top.
- Slice the cake into 2x2 inch pieces for shareable squares.