Strawberry Poke Cake is made with white cake, soaked with a mixture of white chocolate strawberry sauce, topped with strawberry pie filling and creamy whipped cream.
Poke Cakes are very popular on the blog because they are so easy to make, look stunning and taste delicious. Upon popular demand, we have added few other delicious poke cakes to the collection, like Pumpkin Poke Cake, German Chocolate Poke Cake, and Baileys Poke Dessert.
Best strawberry jello poke cake
Best Strawberry Poke Cake that I have ever had, hands-down! This homemade dessert is basically a dream come true, if you allow me to make a cheesy comparison, I would say that’s what probably angels eat!
I mean, this Strawberry Poke Cake is so tender and so fluffy and it melts in your mouth. It’s also moist, yes, I said it, it’s moist! Because it has been filled with the most amazing white chocolate sauce. Topped with a layer of strawberry pie filling and a thick layer of homemade whipped cream, each bite tastes like spring!
Usually, a Jello Poke Cake is infused with a strawberry gelatin mixture, well, I took it to a whole new level and I made a white chocolate strawberry sauce, that has been poured all over the cake and got into all the holes. Full of flavor, airy, sweet and bursting with all the delicious and different strawberry textures, this dessert is fantastic and also very, very easy to make.
To Make this Recipe You’Il Need the following ingredients:
Ingredients
- 1 pkg ( 18 1/4 ounces ) white cake
- 1 1/4 c water
- 1/4 c vegetable oil
- 2 eggs
- 1 pkg ( 16 ounces ) frozen sweetened sliced strawberries, thawed
- 2 pkg ( 3 ounce each ) strawberry gelatin
- 1 ( 12 ounce tub ) frozen whipped toppin, thawed, divided. (i used 1 1/2 containers)
- fresh strawberries, optional
Directions
1. In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
3. Using a serrated knife, level top of each cake if necessary. Return layers, top side up, to two clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals.
4. Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes.
5. Gently spoon over each cake layer. Chill for 2-3 hours.
6. Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.
7. Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.
