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White Chocolate Strawberry Poke Cake

This delightful poke cake combines a soft sponge with white chocolate and strawberry flavors, making it a perfect dessert for potlucks and family gatherings.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings: 12 servings
Course: Dessert, Treat
Cuisine: American
Calories: 350

Ingredients
  

For the cake
  • 15.25 oz vanilla or white cake mix Use a box mix for convenience.
  • 4 large egg whites Room temperature for smoother batter.
  • 1 cup water
  • 1/2 cup vegetable oil
For the filling
  • 1 cup white chocolate chips Microwave to melt.
  • 14 oz sweetened condensed milk Combine with chocolate chips.
  • 1/3 cup boiling water
  • 3 oz strawberry flavored gelatin Dissolve in boiling water.
For the topping
  • 21 oz strawberry pie filling Spread evenly on top.
  • 12 oz whipped topping, thawed Spread evenly before serving.
  • 12 large fresh strawberries, sliced For garnish.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and spray a 9x13 pan.
  2. Mix cake ingredients until smooth, pour into pan, and bake for 28-30 minutes or until a toothpick comes out clean.
  3. While the cake is still slightly warm, poke holes about 1 inch apart with a fork or wooden spoon handle, then let cool completely.
Filling
  1. Microwave white chocolate chips and sweetened condensed milk for 40 seconds and stir until smooth.
  2. Mix boiling water with strawberry gelatin until fully dissolved, then stir into the white chocolate mixture.
  3. Pour the white chocolate-strawberry mixture evenly over the cake, spreading gently to fill the holes.
Assembly and Chilling
  1. Refrigerate for 20 minutes to set slightly.
  2. Spread strawberry pie filling evenly on top, cover, and chill for 4 hours or overnight.
  3. Before serving, spread whipped topping evenly and arrange fresh strawberry slices on top.

Notes

For better results, chill the cake well before serving. You can also brush fresh strawberry slices with warmed apricot jam for extra shine.