If you are looking for a dessert that disappears before you can set the plate down, this is it. This Best Strawberry Poke Cake starts with a soft white cake, gets soaked with a white chocolate strawberry sauce, and finishes with strawberry pie filling and a cloud of whipped cream.
It is the kind of cake I bring to a summer potluck in July and to a birthday table in December, and it works every single time.
What sets it apart from a regular poke cake is the soaking liquid. Instead of pouring a plain strawberry gelatin mixture over the cake, this recipe melts white chocolate into sweetened condensed milk first, then stirs in dissolved strawberry gelatin.
The result is creamy, a little tangy, and rich without being heavy. The cake itself stays tender and fluffy because a white cake mix gives you a neutral base that lets the strawberry and white chocolate do the talking.
Here is how I make it, step by step. The recipe makes 16 servings, with about 30 minutes of prep and 30 minutes in the oven.
For the white cake
Preheat the oven to 350 degrees F.
Grease a 9 by 13 inch cake pan and sprinkle it with flour.
Prepare the white cake mix according to the box instructions. Pour the batter into the prepared pan and bake for about 25 to 30 minutes, until a toothpick inserted in the center comes out clean.
Let the cake cool for 10 minutes, then poke holes all over it using the bottom of a wooden spoon, spacing them about 1 inch apart.
For the strawberry white chocolate mixture
In a medium microwave safe bowl, combine the white chocolate chips and the sweetened condensed milk. Heat in the microwave until hot, about 1 minute, stir, then heat for 30 seconds more if needed. Stir until fully combined, smooth, and shiny.
Stir the strawberry gelatin into the warm water and make sure it dissolves completely, otherwise the mixture will be gritty. Stir that into the condensed milk mixture until fully combined and smooth.
Pour the strawberry chocolate mixture all over the cake and spread it evenly into the holes with a spatula.
Let the cake cool completely, then refrigerate it for about one hour.
For the layers and the topping
Top the cake with the strawberry pie filling.
In a large bowl, beat the heavy cream, sugar, and vanilla extract until stiff peaks form.
Spoon the whipped cream all over the cake and spread it with a spatula.
Garnish with the sliced strawberries, then refrigerate the cake for at least 8 hours, or better yet overnight, before serving.
Readers have taken this cake and run with it. According to the article, the recipe has collected more than 25 million views across Facebook and Pinterest, which says a lot about how often it gets made.
One reader called it magnificent in both taste and texture, said it became their go to cake for guests, and added that their 90 year old father phones to ask whether there is any left.
That last part made me laugh, because it matches my own experience. When I bring this cake to a family dinner, the questions start before the plates are cleared, and someone always asks for the recipe before dessert is over.
It is the kind of dessert people make once, then keep on making.
What you will need:
The ingredient list is short and mostly pantry friendly. A white cake mix is the base, along with the ingredients called for on the box. I reach for white cake mix on purpose, because its neutral flavor does not compete with the strawberry.
Here is everything that goes into this cake:
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15.25 ounce box of white cake mix, plus the ingredients needed to prepare the mix. This version uses 3 egg whites, 1 cup water, and 1/3 cup vegetable oil.
14 ounces sweetened condensed milk
3/4 cup white chocolate chips
1 package (3 ounces) strawberry flavor gelatin
1/4 cup warm water
2 cans (21 ounces each) strawberry pie filling, store bought or homemade
2 cups heavy whipping cream, full fat and cold
2 tablespoons sugar
1 teaspoon vanilla extract
10 to 15 fresh strawberries, sliced
The strawberry chocolate layer is what moistens the cake, and it comes together from the white chocolate, the strawberry gelatin, and the sweetened condensed milk. The strawberry pie filling adds another layer of strawberry flavor, and the whipped cream with fresh strawberries on top balances the sweetness with something light and a little tangy.
Each of the 16 servings works out to about 415 calories, 49 grams of carbohydrates, 5 grams of protein, 22 grams of fat, 14 grams of saturated fat, 34 grams of sugar, 287 milligrams of sodium, and 81 milligrams of cholesterol.
Expert tip
Small choices make a big difference between a good poke cake and a great one. These are the details I come back to every time I make it.
Choosing the cake mix
Cake mixes are convenient, but for this style of recipe you want one that bakes up fluffy and airy. A fudgy or overly dense mix will not absorb the chocolate gelatin mixture, and that can leave the cake soggy.
White cake mix is the best option here. Yellow cake mix also works well, and angel food cake mix is another option many people enjoy.
What to skip: brownie mixes, chocolatey mixes such as Devil’s Food, and any mix that contains additions like chocolate pieces or sprinkles. Those extras get in the way of a clean, absorbent crumb.
More tips to consider:
Do not place the holes too close together, or the cake will turn soggy.
Do not skip the chill. At least 8 hours before serving lets the gelatin set best.
Keep the dessert in the refrigerator, because the frosting softens if it sits at room temperature too long.
If you plan to freeze it, cut the cake into serving size pieces first so you only thaw what you need.
Clean the knife after every slice if you want neat pieces.
Do not skip the fresh strawberries on top. They add a special layer of flavor.
Use the best ingredients you can and a high quality cake pan for the best results.
Store bought whipped cream, also sold as Cool Whip, can replace homemade whipped cream when you are short on time.
That 8 hour chill is doing real work. It gives the gelatin time to set and the flavors time to settle, so plan for it the night before you want to serve this cake.
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Recipe variations and add ins:
One of the best things about a poke cake is how easily it bends to what you have in the pantry. I have tried a few of these swaps, and they all work.
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Chocolate cake mix makes a chocolate strawberry version that I have made more than once.
Angel food, yellow, or strawberry cake mix are all worth trying. Strawberry cake mix gives you a double strawberry taste.
Lime gelatin is a fun swap that creates a strawberry citrus combination.
Strawberry instant pudding can replace the gelatin for a creamier filling.
Cream cheese frosting can take the place of the strawberry pie filling and whipped cream when you want something rich.
Cherry filling, lemon curd, strawberry curd, or apple pie filling are all good alternatives to the strawberry pie filling.
A gluten free cake mix works for anyone avoiding gluten.
Other berries or a handful of sprinkles make it festive, and a drizzle of chocolate syrup adds a rich chocolatey finish that pairs beautifully with strawberries.
If you change the cake mix, keep the soaking mixture the same the first time so you know how the base behaves. Then adjust on the next round.
Serving suggestions:
This is my go to cake for birthday parties and family get togethers, and it is usually the most requested dessert on the table.
A scoop of vanilla ice cream on the side is my favorite way to serve it, especially in summer when the cake is cold and the ice cream starts to melt into the strawberry layer.
It also travels well to a potluck or a backyard barbecue. Readers who brought it to a church brunch or a work party gave fantastic feedback.
For drinks, a glass of strawberry lemonade is a lovely match, and for adults a strawberry margarita works nicely too.
How to store:
Leftovers should go straight into the refrigerator in an airtight container or a cake container. Stored that way, the cake stays good for up to five days.
How to freeze a poke cake:
Freezing works well, whether or not the cake is frosted.
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Without frosting: let the cake layer cool completely, wrap it tightly in plastic wrap, then wrap it in aluminum foil or place it in freezer bags. Freeze for up to 3 months.
With frosting: refrigerate the cake first so the frosting firms up, then wrap it tightly in plastic wrap, wrap it in aluminum foil or place it in freezer bags, and freeze for up to 3 months. Defrost before serving.
To defrost, plan ahead and move the dessert from the freezer to the refrigerator to thaw overnight, then slice and serve.
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More delicious strawberry desserts:
If you love the strawberry and cream combination in this cake, there is a whole list of desserts worth trying next.
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Strawberry Delight is light and layered, Strawberry Shortcake Pie brings the classic pairing into a pie plate, Strawberry Cobbler is warm and bubbly straight from the oven, and Strawberry Pretzel Salad balances sweet with a salty crunch.
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Any of them would look right at home next to this poke cake on a holiday table.
FAQs
What is the best way to make a strawberry poke cake with white chocolate?
The best strawberry poke cake is made by baking a 15.25 oz box of white cake mix, then poking holes in it. The holes are filled with a mixture of 14 oz sweetened condensed milk, 3/4 cups white chocolate chips, and one 3 oz package of strawberry Jell-O dissolved in 1/4 cup of warm water. After chilling, top with 2 cans of strawberry pie filling and a homemade whipped cream made from 2 cups of heavy cream, 2 tablespoons of sugar, and 1 teaspoon of vanilla extract, then garnish with fresh strawberries and refrigerate overnight.
Does strawberry poke cake need to be refrigerated?
Yes, strawberry poke cake must be refrigerated because it contains dairy ingredients like sweetened condensed milk, heavy whipping cream, and fresh strawberries. The cake should be refrigerated for at least 8 hours before serving to allow the filling to soak in properly. Store any leftovers covered in the refrigerator for up to five days.
How can I prevent my strawberry poke cake from becoming soggy?
To prevent a soggy cake, do not make the holes too close together or too large; space them about one inch apart using the bottom of a wooden spoon. Ensure the strawberry Jell-O is fully dissolved in the warm water to avoid a gritty texture, and do not use too much liquid in the mixture. Also, avoid over-mixing the cake batter and do not over-bake the cake, checking for doneness at 25 to 30 minutes.
Can I make strawberry poke cake the day before serving?
Yes, strawberry poke cake is an excellent make-ahead dessert. In fact, the recipe requires refrigerating the finished cake for at least 8 hours, or ideally overnight, which allows the strawberry white chocolate mixture to fully absorb into the cake and the flavors to meld. This makes it perfect for preparing the day before a party or potluck, and the cake will stay moist and delicious.
Best Strawberry Poke Cake If you are looking for a dessert that disappears before you can set the plate down, this is it. This Best Strawberry Poke Cake starts with a soft white cake, gets soaked with a white chocolate strawberry sauce, and finishes with strawberry pie filling and a cloud of whipped cream.
Total Time:60 min
Yield:16 servings 1x
Ingredients
Scale
White Cake 15.25 oz white cake mix, plus ingredients to prepare the mix 3 eggs whites 1 cup water 1/3 cup vegetable oil
Strawberry White Chocolate Mixture 14 oz sweetened condensed milk 3/4 cups white chocolate chips 1 package (3 oz) JELL-O strawberry flavor gelatin 1/4 cup warm water
Other ingredients 2 cans (21 oz each) strawberry pie filling 2 cups heavy whipping cream, full fat and cold 2 tablespoons sugar 1 teaspoon vanilla extract 10–15 fresh strawberries, sliced
Instructions
Prepare White Cake 1-Preheat oven to 350F: Preheat oven to 350F. 2-Grease and sprinkle with flour a 9-x-13: Grease and sprinkle with flour a 9-x-13 inch cake pan. 3-Prepare white cake mix according to box: Prepare white cake mix according to box instructions. Pour batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes and using the bottom of a wooden spoon, poke holes all over the cake, 1 inch apart.
Strawberry White Chocolate Mixture 4-In a medium, microwave-safe bowl, combine white: In a medium, microwave-safe bowl, combine white chocolate chips and sweetened condensed milk. Heat in the microwave until hot for about 1 minute, stir and heat for 30 seconds or more if needed. Stir until fully combined, smooth, and shiny. 5-Stir in the strawberry gelatin and mix: Stir in the strawberry gelatin and mix into the warm water. Make sure it dissolves, otherwise it will be gritty. Stir the strawberry mixture into the condensed milk mixture until fully combined and smooth. 6-Pour the strawberry chocolate mixture all over: Pour the strawberry chocolate mixture all over the cake and using a spatula spread it evenly into the holes. 7-Let the cake cool completely and refrigerate: Let the cake cool completely and refrigerate for about one hour.
Other layers 8-Top the cake with the strawberry pie: Top the cake with the strawberry pie filling if using.
Whipped Cream 9-In a large bowl, beat heavy cream,: In a large bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form. 10-Using a spoon, scoop the whipped cream: Using a spoon, scoop the whipped cream all over the cake and spread it with a spatula.
Garnish 11-Garnish the cake with sliced strawberries: Garnish the cake with sliced strawberries. 12-Refrigerate the cake for at least 8: Refrigerate the cake for at least 8 hours or better overnight before serving.
Last Step:
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