Strawberries And Cream Poke Cake
This Strawberries and Cream Poke Cake is filled with a cheesecake-like filling, billows of whipped cream and fresh strawberries. It’s certain to be the star of your desserts.
What Is A Poke Cake?
Poke cakes were made famous in the early 1970’s when the recipe showed up in an ad for Jello-O. Fast forward and poke cake recipes run the full gamut in flavors and fillings made with various flavors of jello, pudding and beyond. Since I love making desserts in a 13×9-inch pan poke cakes are often on our dessert menu. It’s perfect potluck fare for which I’m quite partial. These desserts typically store and travel well, so for me that’s a win.
Ingredients to Make Strawberries and Cream Poke Cake Recipe
If you choose to recreate this cake just as decorated in the images, finish the top just before serving so it stays pretty an the whipped cream doesn’t get disturbed by plastic wrap or foil. Ingredients to make Strawberries and Cream Poke Cake: (Scroll down for full printable recipe card.)
- Cake – One box of white cake mix plus eggs, oil and water to prepare.
- Filling – One 14 ounce can sweetened condensed milk, cream cheese and vanilla extract.
- Strawberries – Two quarts fresh strawberries.
- Whipped Cream – Four cups sweetened fresh whipped cream OR one 16 ounce Cool Whip.
- Garnish – Grated white chocolate.
- Food Coloring – Pink or red food coloring, optional.
How to Make the BEST Strawberries and Cream Poke Cake Recipe
- Cake – Prepare the white cake in a 13×9-inch baking pan per the instructions on the back of the box using the recommended amount of eggs, oil and water called for. Pour into the prepared pan and bake then test the center with a toothpick for doneness.
- Poke Holes – Remove from the oven and use the back of a wooden spoon or to similar poke holes all over the cake. (the holes need to be larger don’t use a fork)
- Make the Filling – Whip together the sweetened condensed milk, cream cheese and vanilla for 2 minutes. Whip until fluffy and fully blended. Whip in Cool Whip, add a few drops of food coloring, if desired to make it pink.
- Spread onto Cake – Pour half of the whipped cream cheese filling onto the warm cake pressing gently into the holes.
- Strawberries – Hull and cube enough strawberries to equal 2 cups and set aside the desired amount of whole berries to decorate the top.
- Add to the Filling – Mix the cubed strawberries into the remaining cream cheese mixture by hand then spread on the entire surface of the cake. Place the cake into the fridge for 4 hours.
- Frost the Top – Just before serving, frost the top of the cake with whipped cream or Cool Whip and decorate as desired.
Tips for Making Strawberry Poke Cake
- Kitchen Tools You’ll Need: Stand mixer or hand mixer, large bowl, measuring cups and spoons, strawberry huller, sharp knife and cutting board.
- Begin with Softened Cream Cheese: The filling for this strawberry cake is made using cream cheese and sweetened condensed milk along with vanilla extract. It’s cheesecake-like flavor is the perfect match for the creamy topping. It’s important for the cream cheese to be given enough time to soften so it will combine with the condensed milk thoroughly.
- Spread the Filling on the Warm Cake: For poke cakes, the filling is added to the cake while it’s still warm. Half of the filling is spread onto the cake while it’s warm and half is mixed with fresh berries and spread on top. It’s meant to melt just a bit into the holes poked into the freshly baked cake and it’s important to gently press it into the holes to help fill them fully.
- Decorate Your Way: You can decorate the top of this cake as simple or as fancy as you like. The truth is, no matter how you choose to decorate the top one bite of this masterpiece and no one will care it’s so darn tasty.
- Make-Ahead Tip: You can make this cake one day in advance. Cover and chill until serving.
- When to Serve: Serve this cake for birthdays, entertaining, spring and summer gatherings, Easter, Christmas, Valentine’s Day and Mother’s Day celebrations.
Recipe Variations
- Cake Mix Substitution: You can begin this cake with a cake mix or if you prefer to bake from scratch use my recipe for my White Buttermilk Cake.
- Whipped Cream: You can use fresh whipped cream or Cool Whip for the topping. Please note that a frozen whipped topping will remain more stable and store longer than sweetened fresh whipped cream.
Storage and Leftovers
- Leftovers: Store Strawberry Poke Cake covered with plastic wrap or foil and chilled in the refrigerator for up to 4 days.
- Freezer: You can slice and freeze this cake for up to 2 months. Thaw in the fridge and enjoy!
More Strawberries and Cream Desserts to Make
- This Strawberry Cheesecake Trifle recipe is a stunner.
- When individual desserts wsre in order serve these Easy Strawberry Parfaits.
- Strawberries and Cream Pie has a creamy layer hidden inside.
- Strawberries and Cream Gooey Butter Cake is a spin on an old favorite.
- Frosted Strawberries and Cream Rice Krispies Treats.
- Strawberry Milkshake from Lauren’s Latest.
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Helpful Kitchen Items:
Strawberries And Cream Poke Cake
Servings: 16 servings
Calories: 412kcal
Ingredients
- 1 15.25 oz box white cake mix plus eggs, oil and water to prepare [See Cook’s note]
- 1 14 oz can sweetened condensed milk
- 2 8 oz block cream cheese softened
- 1 tsp pure vanilla extract
- 2 quarts fresh strawberries divided
- 4 cups sweetened fresh whipped cream OR 16 oz frozen whipped topping thawed, divided use
- 4 oz white chocolate grated
- few drops pink or red food coloring [optional]
Instructions
- Spray a 13×9-inch baking pan with nonstick cooking spray. Prepare the white cake mix according to the instructions on the back of the box using the amount of water, eggs and oil called for. Pour into the prepared pan and bake, then test the center with a toothpick for doneness.
- Remove from the oven and use the back of a wooden spoon or to similar poke holes all over the cake. (the holes need to be larger don't use a fork)
- Meanwhile, in a medium size mixing bowl use a mixer to whip together the sweetened condensed milk, cream cheese and vanilla. Whip for 2 minutes or until fluffy and fully blended.
- To the filling add 1 cup of sweetened whipped cream OR Cool Whip. Add a few drops of food coloring, if desired to make it pink. Whip to combine.
- Spread half of the whipped cream cheese filling onto the warm cake pressing gently into the holes.
- Hull and cube enough strawberries to equal 2 cups and set aside the desired amount of whole berries to decorate the top.
- Mix the cubed strawberries into the remaining cream cheese mixture by hand then spread on top. Place the cake into the fridge for 4 hours.
- Just before serving frost with remaining whipped cream or Cool Whip and decorate as desired with grated white chocolate and the reserved whole strawberries.
- Cut and serve. Store leftovers in the refrigerator for up to 3 days.
Notes
- Homemade Cake: To prepare the cake from scratch use White Buttermilk Cake recipe here.
- Additional Whipped Cream: To decorate the cake as pictured additional fresh whipped cream or whipped topping will be needed.
Nutrition
Serving: 1serving | Calories: 412kcal | Carbohydrates: 57g | Protein: 3g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 30mg | Sodium: 327mg | Potassium: 202mg | Fiber: 2g | Sugar: 33g | Vitamin A: 16IU | Vitamin C: 70mg | Calcium: 33mg | Iron: 1mg
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How do you make the whipped cream?
I followed the recipe but found the cream mixture too thick to be absorbed by cake. And I made holes plenty big. Is there anything you would suggest to make mixture thinner?
When making poke a poke cake you need to spread the filling pressing it into the holes. Did you use the handle of a wooden spoon or similar since you say they were big? If so, it should have easily gone into the holes. If you want a thinner filling you can add cream in the amount you need to thin it further, although I’ve never found it necessary to do so. Should you choose to do that, use caution adding it only in small amounts.
I used a ziplock as a piping bag and squeezed into the holes with a similar situation. Then spread the remains on top of the cake. Hope this helps!
I have to make this recipe, it looks so yummmmy!
You have a recipe for Cool whip frosting
Sure, 1 pint (2 cups) heavy cream. Whip using a mixer with 1 tsp pure vanilla and gradually add 1/4 cup sugar while beating. You can adjust sweetness to your taste. Whip until stiff peaks form being careful not to overbeat.
What a beautiful poke cake! So excited for fresh berry season!
Me too, Ashley thank you!
Just starting to make this beauty and wondering if you could use buttermilk instead of water in the box mix?
Yes ma’am EVEN BETTER. I often do that when I use a boxed cake mix to add more flavor. Go for it!
SCRUMPTIOUS and beautiful cake! I want a big piece..NOW! =) Thanks so much for sharing with us at Weekend Potluck!!
Thank you!
This looks so pretty and tasty ! I will try it. Thanks, where do you find the buttermilk cake recipe? Please
Thanks Linda, if you’ll click on the highlighted words “white buttermilk cake” in the narrative it will take you to the recipe. Otherwise, search the archives.