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A large piece of White Chocolate Poke Cake with Strawberry Jello on a white serving plate.

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
Chef Alli
5 from 2 votes
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Prep Time 30 minutes
Chilling Time: 8 hours
Total Time 8 hours 30 minutes

Ingredients
 

  • 1 14-16 oz. box white cake mix, mixed, baked , and completely cooled in a 9 x 13 pan, according to package directions

White-Chocolate Strawberry Mixture

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

Whipping Cream Mixture

  • 2 cups whipping cream (heavy cream)
  • 1/4 cup granulated sugar
  • 1 tsp. vanilla extract

Topping

  • 1 lb. 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.

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.
  • 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.
  • 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.
  • 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.

Make the Whipped Cream and Strawberry Topping

  • Spread the prepared whipped cream mixture evenly over the top of the strawberry pie filling.
  • Top the whipped cream layer with the diced fresh strawberries, sprinkling them evenly over the top of the cake.

Refrigerate the Cake Well

  • 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 fully 24 hours before serving.

Notes

Makes one very full 9 x 13 pan of cake.  Serves 12-15, depending on the size of the pieces.  
www.ChefAlli.com

Nutrition

Calories: 269kcalCarbohydrates: 30gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 44mgSodium: 73mgPotassium: 189mgFiber: 1gSugar: 29gVitamin A: 509IUVitamin C: 18mgCalcium: 112mgIron: 0.2mg
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