This old-fashioned cake recipe is a simple yet delicious dessert. Strawberry and rich white chocolate filling inside a fluffy cake topped with a light whipped cream, what more could you ask for?
This vintage strawberry poke cake is a fun treat that is quick to make. Soft vanilla cake is filled with pockets of creamy strawberry filling and covered with a light whipped topping. Slices of the cake are so incredibly pretty that it’s hard to believe how easy it is to make.
STRAWBERRY POKE CAKE INGREDIENTS
You will need:
For the Cake
- 1 (15.25-ounce) box vanilla or white cake mix
- 1 cup water
- ½ cup vegetable oil
- 4 egg whites
For the Strawberry Filling
- 1 cup white chocolate chips
- 1 (14-ounce) can of sweetened condensed milk
- 1 (3-ounce) box strawberry flavored gelatin
- ⅓ cup boiling water
- 1 (21-ounce) can strawberry pie filling
For the Topping
- 1 (12-ounce) tub whipped topping, thawed
- 12 fresh strawberries, washed, capped and sliced thin
SUBSTITUTIONS AND ADDITIONS
Fruit Flavor: You could use any flavor of gelatin and any type of fruit topping for this recipe in place of the strawberry.
Strawberry Pie Filling: Instead of the strawberry pie filling, you could use a premade strawberry glaze or even fresh strawberry sauce.
Whipped Cream: You can either use a whipped topping such as Cool Whip or make your own homemade fresh whipped cream using our recipe found here.
HOW TO MAKE THIS STRAWBERRY POKE CAKE RECIPE
For the Cake
STEP ONE: Using a medium-sized mixing bowl whisk together the boxed cake mix, cold water, vegetable oil, and egg whites until completely combined.
STEP TWO: Evenly pour batter into a 9×13 baking pan sprayed with baking spray. Bake in an oven preheated to 350°F for 28 to 30 minutes, or until a toothpick inserted comes out clean.
STEP THREE: Remove the cake pan from the oven. Using either a fork or the handle of a wooden spoon, poke holes in the warm cake, spacing 1 inch apart. Allow the cake to cool completely.
PRO TIP: It’s best to make the holes in the cake while it is still slightly warm because as it cools, the crust on top of the cake will crumble more easily.
For the Strawberry Filling
STEP ONE: Using a medium-sized heat-safe bowl, add the white chocolate chips and sweetened condensed milk. Microwave for 40 seconds. Stir the mixture until the chips are melted and smooth.
STEP TWO: Using a small bowl, combine the boiling water and the strawberry flavored gelatin. Stir until all the sugar in the gelatin is dissolved.
STEP THREE: Pour the strawberry gelatin mixture over the white chocolate mixture. Stir until completely combined.
PRO TIP: If you want a darker red strawberry filling, you can add 4 to 6 drops of red food coloring to the jello mixture.
STEP FOUR: Evenly pour the white chocolate mixture over the entire cake, smoothing it with a silicone spatula.
PRO TIP: When you’re pouring the mixture into the holes, tap the pan on the counter a few times to get rid of any air bubbles and make sure the sauce fills the holes completely.
STEP FIVE: Allow the cake to chill in the refrigerator for 20 minutes. Remove the cake from the refrigerator and spread the strawberry pie filling over the top of the white chocolate topping. Tightly cover and chill in the refrigerator for 4 hours to overnight.
For the Topping
STEP ONE: Remove the cake from the refrigerator and evenly spread the whipped cream topping over top of your cake.
STEP TWO: Lay the sliced strawberries on top of the whipped topping.
STEP THREE: Slice the cake in 2×2 slices.
HOW TO SERVE
Serve this sensational strawberry jello cake with a scoop of our no-churn vanilla ice cream on the side. Add a cold drink such as our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea, and you’ll have the perfect combination.
STORAGE
IN THE FRIDGE: Store any leftovers of this homemade strawberry poke cake covered in the refrigerator for up to 4 days.
IN THE FREZER: You can also freeze this delicious cake without the sliced strawberries. Tightly cover with plastic wrap and then cover with aluminum foil for up to 3 months. Allow the cake to thaw, then top with the sliced strawberries.
A fun dessert trend that can be found in grandma’s recipe box makes this strawberries and cream poke cake a classic choice. The sweet strawberry filling soaks into the cake for a heavenly outcome that is so moist and delicious, you won’t be able to stop at just one piece.
Strawberry Poke Cake
This old-fashioned cake recipe is a simple yet delicious dessert. Strawberry and rich white chocolate filling inside a fluffy cake topped with a light whipped cream, what more could you ask for?
PREP TIME : 30 minutes
COOK TIME : 30 minutes
TOTAL TIME : 5 hours
SERVINGS : 16
Ingredients
Vanilla Cake
- 15.25 ounces vanilla cake mix or white cake mix
- 4 egg whites
- 1 cup water
- ½ cup vegetable oil
Strawberry Filling
- 1 cup white chocolate chips
- 14 ounces sweetened condensed milk
- 3 ounces strawberry flavored gelatin
- ⅓ cup water boiling
- 21 ounces strawberry pie filling
Topping
- 12 ounces whipped topping thawed
- 12 fresh strawberries washed, capped, and sliced thin
Instructions
Cake
- Preheat the oven to 350°F. Spray a 9×13 baking pan with Baker’s Joy or a generic baking spray. Set it aside.
- Using a medium-sized mixing bowl whisk together the boxed cake mix, water, vegetable oil, and egg whites until completely combined.
- Evenly pour the cake batter into the prepared baking dish. Bake for 28 to 30 minutes, or until a toothpick inserted comes out clean.
- Remove the cake from the oven. Using either a fork or the handle of a wooden spoon, poke holes in the warm cake, spacing 1 inch apart. Allow the cake to completely cool.
Strawberry Filling
- Using a medium-size heat-safe bowl, add the white chocolate chips and sweetened condensed milk. Microwave for 40 seconds. Stir the mixture until the chips are melted and smooth.
- Using a small heat-safe bowl, combine the boiling water and the strawberry flavored gelatin. Stir until all the sugar in the gelatin is dissolved.
- Pour the gelatin over the white chocolate mixture. Stir until completely combined.
- Evenly pour the white chocolate mixture over the cake, smoothing with a silicone spatula.
- Allow the cake to chill in the refrigerator for 20 minutes.
- Remove the cake from the refrigerator and spread the strawberry pie filling over the top of the white chocolate topping. Tightly cover and chill in the refrigerator for 4 hours to overnight.
Topping
- Remove the cake from the refrigerator, evenly spread the whipped topping over the cake.
- Lay the sliced strawberries on top of the whipped topping.
- Slice the cake in 2×2 slices.
Nutrition
Calories: 422kcal | Carbohydrates: 64g | Protein: 6g | Fat: 16g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 291mg | Potassium: 189mg | Fiber: 1g | Sugar: 49g | Vitamin A: 86IU | Vitamin C: 14mg | Calcium: 179mg | Iron: 1mg
