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Chocolate Covered Strawberry Poke Cake

A luxurious and easy dessert with a strawberry base soaked in white chocolate pudding and topped with Cool Whip, strawberries, and a chocolate drizzle.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 10 minutes
Servings: 12 servings
Course: Dessert, Party
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 box Strawberry Cake Mix (15.25 oz) Plus the ingredients needed to make the cake
For the Filling
  • 4 cups milk Use room-temperature milk for smoother pudding
  • 2 boxes instant white chocolate pudding mix (3.3 oz each)
For the Topping
  • 8 oz Cool Whip
  • 12 oz strawberries (quartered) Garnish with extra strawberries if desired
  • 7 oz Melted Chocolate Use Baker’s Microwavable dipping chocolate or almond bark

Method
 

Preparation
  1. Preheat the oven and grease a 9×13 baking dish.
  2. Mix together and bake the Strawberry Cake Mix following package directions.
  3. Once baked, allow the cake to cool for about 10 minutes.
  4. Use the handle of a spoon to poke holes all over the cake.
Filling
  1. Mix the pudding mix with 4 cups of milk according to package directions.
  2. Pour the pudding mix over the cake while it's still fluid and allow it to set on the counter for about 5 minutes.
  3. Top with Cool Whip.
Topping
  1. Melt the chocolate in the microwave, stirring in short increments.
  2. Top the cake with quartered strawberries and drizzle with melted chocolate.
  3. Place the finished cake in the fridge for a couple hours to set.
  4. Slice and serve chilled, garnished with additional strawberries or edible flower petals.

Notes

Keep refrigerated, covered tightly, for up to 3-4 days. The first 48 hours yield the best texture. Do not freeze after assembling.