If there’s one thing I know about Strawberry Poke Cakes it’s that each bite is a guaranteed flavor explosion!
How could it not be?
When you combine moist cake, rich filling and creamy whipped topping, there’s only one thing you’re going to get – pure strawberry bliss!
Even better than the decadent taste, is the simplicity of the dessert. Boxed white cake mix, strawberry Jell-o, cool whip and a crown of fresh strawberries. You can’t beat that for easy peazy!
There’s something nostalgic about poke cakes, isn’t there? I’m reminded of family BBQs from way back when. Trust us, each bite of this delicious dessert is a trip down memory lane. It’s not just a dessert, it’s a slice of the past brought to life!
Let’s dig in!
Ingredients You’ll Need
White Cake Mix. A dessert is only as good as its foundation and white cake mix is the perfect candidate! It provides a soft, fluffy and moist base to soak up all the delicious ingredients we’ll be adding.
Sweetened Condensed Milk. Not only does this decadent liquid bind all the flavors together but it also imparts a creamy sweetness that can’t be beat.
White Chocolate Chips. Known for adding elegance and a velvety smoothness to any dessert, white chocolate chips are a perfect match for the fruity delight of strawberries.
Strawberry Jell-o. Because you can never have enough strawberry flavor, adding Jell-o means adding depth and zest to the treat.
Fresh Strawberries. Nature’s candy! They not only act as a beautiful garnish but add a burst of real fruit flavor to each bite.
Heavy Whipping Cream. We’ve gone the extra mile for you. That’s right, real heavy whipping cream. Yes, it’s a little more work that whipped topping but the payoff is a light and airy texture that you won’t forget.
Sugar & Vanilla Extract. Sugar sweetens the whipping cream and vanilla imparts just a hint of aromatic richness.
| Ingredient | Description |
|---|---|
| White Cake Mix | Provides a soft, fluffy, and moist base for the dessert. |
| Sweetened Condensed Milk | Binds flavors together with a creamy sweetness. |
| White Chocolate Chips | Adds elegance and velvety smoothness. |
| Strawberry Jello | Enhances the strawberry flavor with added depth and zest. |
| Fresh Strawberries | Acts as a garnish and provides a burst of real fruit flavor. |
| Heavy Whipping Cream | Offers a light and airy texture, superior to regular whipped topping. |
| Sugar & Vanilla Extract | Sweetens the whipping cream and adds a hint of aromatic richness. |
Strawberry Poke Cake – No Fail Steps!
Preparation. Using a 9×13 pan, go ahead and make the white cake according to the directions on the box. After it’s done, let it cool off for about 10-15 minutes.
Poke and Prod. Grab a wooden spoon by the bottom and using the handle, poke holes in the cake. Space them about an inch apart. Try to go about halfway down. That’s the ideal depth.
Crafting the Strawberry-White Chocolate Mixture. Using a microwave-safe bowl, it’s time to mix the white chocolate chips and sweetened condensed milk. Heat the mixture until it’s smooth and combined nicely.
Fill ‘Er Up. In a separate bowl, make the strawberry Jell-o. Make sure it’s completely dissolved. Once it is, mix into the white chocolate-condensed milk mixture. Pour that over the top of the cake and make sure that it fills the holes you made earlier.
Whipping the Cream. In a chilled bowl, whisk the heavy whipping cream, sugar, and vanilla extract. Beat the cream until it forms stiff peaks.
Layering. After the cake has completely cooled, spread the whipped cream evenly over the top of it.
Finishing Touches. However you wish to do it, arrange the sliced strawberries on top of the whipped cream layer.
Chilling. To ensure the maximum flavor possible, it’s best to put the cake in the fridge for 6-8 hours, the longer the better. The longer it chills, the more decadent it becomes!
| Step | Description |
|---|---|
| Preparation | Make the white cake in a 9×13 pan as per box instructions. Let it cool for 10-15 minutes. |
| Poke and Prod | Using a wooden spoon handle, poke holes about an inch apart and halfway deep into the cake. |
| Crafting the Strawberry-White Chocolate Mixture | Microwave white chocolate chips and sweetened condensed milk until smooth. |
| Fill ‘Er Up | Dissolve strawberry Jell-o in a separate bowl, then mix with the white chocolate mixture. Pour over cake, filling holes. |
| Whipping the Cream | In a chilled bowl, whisk heavy cream, sugar, and vanilla until stiff peaks form. |
| Layering | Once cake is cooled, spread whipped cream evenly on top. |
| Finishing Touches | Arrange sliced strawberries on the whipped cream layer. |
| Chilling | Refrigerate cake for 6-8 hours for best flavor. |
Strawberry Poke Cake
Ingredients
- 1 box white cake mix make in a 9 x 13 pan, according to package directions
- 14 oz sweetened condensed milk
- ¾ cup white chocolate chips
- 3 oz strawberry Jell-o
- ¼ cup warm water
- 20 oz fresh strawberries diced, plus a few for garnish
- 2 cups heavy whipping cream chilled
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
Instructions
- Using a 9×13 pan, go ahead and make the white cake according to the directions on the box. After it’s done, let it cool off for about 10-15 minutes.
- Grab a wooden spoon by the bottom and using the handle, poke holes in the cake. Space them about an inch apart. Try to go about halfway down. That’s the ideal depth.
- Using a microwave-safe bowl, it’s time to mix the white chocolate chips and sweetened condensed milk. Heat the mixture until it’s smooth and combined nicely.
- In a separate bowl, make the strawberry Jell-o. Make sure it’s completely dissolved. Once it is, mix into the white chocolate-condensed milk mixture. Pour that over the top of the cake and make sure that it fills the holes you made earlier.
- In a chilled bowl, whisk the heavy whipping cream, sugar, and vanilla extract. Beat the cream until it forms stiff peaks.
- After the cake has completely cooled, spread the whipped cream evenly over the top of it.
- However you wish to do it, arrange the sliced strawberries on top of the whipped cream layer.
- To ensure the maximum flavor possible, it’s best to put the cake in the fridge for 6-8 hours, the longer the better. The longer it chills, the more decadent it becomes!
Nutrition
Hi! I’m Natalie, a writer and a dessert connoisseur. I’ve been baking since I could reach the kitchen counter and I’ve never looked back. I love creating new recipes and putting a healthy twist on classic desserts. I believe that a balanced life includes a little bit of sweetness. When I’m not writing or in the kitchen, I’m probably out running or enjoying a good cup of coffee at my favorite local café.
