Strawberry Poke Cake
Strawberry Poke Cake with Sweetened Condensed Milk and a generous layer of real strawberries topped with whipped cream is a truly delicious and flavorful poke cake recipe. Also called Strawberry Delight, this strawberry recipe is easy peasy.
Servings: 24 slices
Calories: 178kcal
Ingredients
- 15.25 oz. Strawberry Cake and ingredients to make cake as box instructions say
- 14 oz. sweetened condensed milk
- 16 oz. unsweetened frozen whole strawberries thawed
- 8 oz. Cool Whip Topping thawed
Instructions
- Bake cake according to package directions. You can use any Strawberry cake mix - Duncan Hines, Pillsbury and Betty Crocker all have Strawberry Cake Mixes.
- Once cake is fully cooked, let stand on counter 10 minutes to slightly cool down before next steps.
- Time to make the holes! Use a wooden handle spoon to poke little holes into the warm cake. A wooden spoon handle tends to work the best and is the perfect size.
- Pour sweetened condensed milk onto the top layer of cake, focusing on filling the holes with the sweet milk. Do best to cover the entire cake.
- The milk should soak into the cake.
- Let stand until cake is room temperature before going on to next step.
- Pour thawed strawberries over cake, including any strawberry juice from bag.
- Top poke cake with whipped topping and serve. For a presentation that is more attractive, use a piping bag and frosting tip to make little stars on the cake. You can also do dollops with a spoon or use a can of spray whipped cream for ease.
- Keep cake refrigerated and covered if not serving.
- Makes 24 slices.
Notes
What can you use to poke a cake?
Aside from a wooden handle, a fork can also do the job. Just poke much closer and more often than the large deep holes that a handle provides. As long as the liquid can get inside the cake, it works!
How to freeze a poke cake.
I am not a huge fan of freezing cake personally, but if you want to freeze any cake leftovers, follow the method I use for most bread recipes.
- Cool the cake completely. There cannot be any heat left, so be patient until you have a chilled cake.
- Wrap in plastic wrap twice and then wrap one more time in aluminum foil.
- Add cake to an airtight container or freezer bag, label, and place in the freezer for up to 2 months.
Nutrition
Serving: 1slice | Calories: 178kcal | Carbohydrates: 26g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 72mg | Sugar: 23g