Strawberry Poke Cake happens to be one of my new favorite cakes and definitely my new favorite version of strawberries and cream! This is the cake you are going to want to serve from Valentine’s Day all throughout the summer! It starts with cake mix, and is best if it’s made ahead of time! This is a winner!
Today is one of those days. I’ve been doing farm work all day. It will be dinner time in about an hour and I have no idea what we are having. Maybe it will be cold cereal, scrambled eggs, or mac and cheese from a box.
Who cares what we are having for dinner anyway, the important question is what are we having for dessert? Strawberry Poke Cake that’s what on tap for dessert and I couldn’t be more excited!
Usually I’m a chocolate dessert only kind of girl. Let’s be honest for a minutes if a dessert has fruit it should really be called breakfast! Please don’t judge me! This cake though, it’s so luscious it truly does count as dessert and a dang good one at that!
This cake is so a cinch to make. Between doing accounts payable and payroll I took a little break and whipped it up. Yes, I made dessert way before I even contemplated dinner.
Watch this video to see how to make a poke cake!
NOTE: This recipe was originally posted in 2017. I updated this post in 2018 to include a how to video and new photos. The only thing I changed in the recipe is using real whipped cream instead of frozen whipped topping. Enjoy!
How do I make a poke cake!
- Poke cakes are best if they are made ahead of time! Yay! The sauce has time to do its thing and helps make the cake extra moist!
- Use the handle of a wooden spoon to poke holes in the top of the cake. Make sure the handle of the spoon is thick, at least 1/4 inch in diameter. I’m not exactly sure what happened to my wooden spoon so I use a plastic one. It works fine too. Just make sure it’s a fat one!
- Poke holes in the cake while it’s still warm. Pour the sweetened condensed milk, or whatever mixture your using, over the cake while it’s still warm.
- Let the cake sit at room temperature while it continues to cool. The runny mixture will set up as it cools and if you put the cake in the fridge it will cool too quickly before the runny mixture has a chance to settle in all the little nooks and crannies.
- Always use real whipped cream. That frozen stuff isn’t really cream! It’s worth the little extra effort!
- Once the cake is cooled it needs to be stored in the refrigerator.
What are easy ways to decorate a poke cake?
- White chocolate curls – use a vegetable peeler to make curls
- White chocolate shavings – grate on the fine side of a cheese grater
- Sprinkles – red, white, and blue for the 4th of July, heart-shaped sprinkles for Valentines Day, or red ones for Christmas
- Top each piece of cake with a sliced strawberry
- Add different kinds of fruit – blueberries, raspberries, lemon slice, etc.
- Chopped nuts – match them to the flavor of your cake (almonds, pistachios, walnuts, peanuts, pecans)
- Candy – toffee chips, mini candy coated chocolate pieces, mini chocolate chips, chopped candy bars
- Sauce – drizzle chocolate or caramel sauce over the cake
Grab the recipe for my Favorite Strawberry Poke Cake
Like I said earlier, who cares what’s for dinner. The important thing to know is what is for dessert! This cake is a crowd pleaser, perfect for a weeknight, or pretty much any time of the day or night! I hope you enjoy this one as much as I do!
Strawberry Poke Cake
- 1 box strawberry cake mix (plus ingredients listed on cake mix)
- 1 14 oz. can sweetened condensed milk
- 11.75 oz. jar strawberry topping (it’s by the ice cream toppings in the grocery store)
- 2 c. heavy whipping cream
- 1/4 c. sugar
- Sprinkles, chocolate curls, strawberries, etc.
Make and bake cake in a 9 x 13 pan according to directions on the box.
Mix sweetened condensed milk and strawberry topping together.
While cake is still warm, poke holes in it every inch with the end of a wooden spoon.
Pour sweetened condensed milk mixture over the cake making sure it fills the holes as much as possible.
Let the cake cool.
Whip cream with sugar until stiff peaks form. Spread whipped topping over cake.
Garnish as desired
Refrigerate for 2 or more hours. My family likes this cake best the next day.
Store leftovers in the refrigerator.