Strawberry Poke Cake

Strawberry Poke Cake with condensed milk, strawberry jello, and strawberry pie filling is the perfect box cake recipe for summer that's super creamy and delicious.

Servings: 16 servings

Prep Time 20

Cook Time 30

Chilling Time: 8

Total Time 8 50

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Ingredients

▢ 1 14-16 ounce box white cake mix, mixed, baked, and completely cooled in a 9 x 13 pan, according to package directions, using the recommended ingredients on the box

White-Chocolate Strawberry Mixture

▢ 14 ounces can sweetened condensed milk
▢ 3/4 cup white chocolate chips
▢ 3 ounces pkg. Jello strawberry flavored gelatin, may use sugar-free strawberry flavored gelatin, if desired
▢ 1/4 cup very warm water
▢ 2 42 ounces cans strawberry pie filling, from 2 - 21 ounce cans

Whipping Cream Mixture (May substitute Cool Whip, if preferred, to save time)

▢ 2 cups whipping cream (heavy cream)
▢ 1/4 cup granulated sugar
▢ 1 teaspoon vanilla extract

Topping

▢ 1 pound fresh strawberries, stems removed, diced

Instructions

Prepare the Cake

Using the tip of a wooden spoon or spatula handle, poke holes all over the cake. (You want the holes to be just larger than a fat pencil, fyi.) If all else fails, you can use a straw to poke the cake, but it kind of slows things down a bit, fyi.
1 14-16 ounce box white cake mix, mixed, baked, and completely cooled in a 9 x 13 pan, according to package directions, using the recommended ingredients on the box

Make the White Chocolate Strawberry Gelatin Mixture

Meanwhile, in a medium glass microwave-safe bowl, combine the sweetened condensed milk with the white chocolate chips.
14 ounces can sweetened condensed milk, 3/4 cup white chocolate chips
Heat in the microwave in 30 second intervals on full power until the chocolate is fully melted, whisking after each one until the mixture is smooth and shiny.
In a separate bowl, place the very warm water, stirring in the strawberry jello, whisking well so that the jello dissolves completely.
3 ounces pkg. Jello strawberry flavored gelatin, may use sugar-free strawberry flavored gelatin, if desired, 1/4 cup very warm water
Add the strawberry jello mixture to the white chocolate mixture, stirring to combine.
Pour the prepared white-chocolate strawberry mixture over the top of the cake.
Use a rubber spatula to spread it evenly into the holes first, then around the edges of the cake.

Add the Strawberry Pie Filling Layer

Evenly top the cake with both cans of strawberry pie filling, spreading it gently towards the edges of the pan.
2 42 ounces cans strawberry pie filling, from 2 - 21 ounce cans

Make the Whipped Cream (if using)

In a large mixing bowl, using an electric mixer, beat the whipping cream with the granulated sugar and vanilla extract just until stiff peaks form.
2 cups whipping cream (heavy cream), 1/4 cup granulated sugar, 1 teaspoon vanilla extract
Spread the prepared whipped cream mixture evenly over the top of the strawberry pie filling.

Add the Strawberries

Top the whipped cream layer with the diced fresh strawberries, sprinkling them evenly over the top of the cake.
1 pound fresh strawberries, stems removed, diced

Refrigerate the Cake

Refrigerate the cake for at least 12-15 hours before serving to allow all the layers to co-mingle and get super chilled. If I have time, I really like the cake to chill a full 24 hours before serving.

Notes

Makes one very full 9 x 13 pan of cake. Serves 12-16, depending on the size of the pieces.

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