Strawberry Poke Cake
Incredibly light and super refreshing, Strawberry Poke Cake is a moist vanilla cake that’s oozing with delicious white chocolate and strawberry filling in every bite.
Servings: 16
Calories: 419kcal
Ingredients
Vanilla Cake
- 1 15.25 ounce box vanilla or white cake mix
- 4 egg whites
- 1 cup water
- ½ cup vegetable oil
Strawberry Filling
- 1 cup white chocolate chips
- 14 ounce can of sweetened condensed milk
- 3 ounce box strawberry flavored gelatin
- ⅓ cup boiling water
- 21 ounce can strawberry pie filling
Topping
- 12 ounce tub whipped topping thawed
- 12 fresh strawberries washed, capped and sliced thin
Instructions
Cake
- Preheat the oven to 350°F. Spray a 9x13 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 - 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 2x2 slices.
Video
Notes
Storage :
Store any leftovers covered in the refrigerator for up to 4 days. You can also freeze the 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.
Tips:
- 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.
- 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.
Nutrition
Calories: 419kcal | Carbohydrates: 65g | Protein: 5g | Fat: 15g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 247mg | Potassium: 172mg | Fiber: 1g | Sugar: 49g | Vitamin A: 86IU | Vitamin C: 14mg | Calcium: 134mg | Iron: 1mg