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Strawberry Poke Cake

A delightful cake infused with strawberry and topped with whipped cream and fresh strawberries, perfect for summer gatherings.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 6 hours
Servings: 12 pieces
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 box 15.25 ounce box vanilla or white cake mix
  • 4 large egg whites
  • 1 cup water
  • 1/2 cup vegetable oil
Strawberry Filling
  • 1 cup white chocolate chips For melting with sweetened condensed milk
  • 1 can 14 ounce can of sweetened condensed milk
  • 1/3 cup boiling water
  • 1 box 3 ounce box strawberry flavored gelatin To mix with boiling water
  • 1 can 21 ounce can strawberry pie filling For topping
  • 12 oz tub whipped topping, thawed To spread over the cake
  • 12 pieces fresh strawberries, washed, capped, and sliced thin For garnish

Method
 

Preparation
  1. Preheat your oven to 350°F and spray a 9x13 baking pan with Baker's Joy or any baking spray.
  2. In a medium-sized mixing bowl, whisk together the boxed cake mix, water, vegetable oil, and egg whites until well combined and smooth.
  3. 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.
  4. 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.
Filling and Chilling
  1. Microwave the white chocolate chips and sweetened condensed milk in a medium heat-safe bowl for about 40 seconds. Stir until melted and smooth.
  2. In another small bowl, combine the boiling water and strawberry-flavored gelatin, stirring until it dissolves completely.
  3. Pour the gelatin mixture over the melted white chocolate and stir until well combined.
  4. Pour this mixture over the cooled cake and let it chill in the refrigerator for about 20 minutes.
  5. 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.
Serving
  1. When ready to serve, spread the whipped topping over the cake and layer with sliced strawberries on top.
  2. Slice the cake into 2x2 inch pieces for shareable squares.

Notes

Store leftovers covered in the refrigerator for up to 4 days, or freeze without strawberries for up to 3 months. For added flavor, consider adding a splash of lemon juice to the batter or using a strawberry cake mix instead.