Description
Sweet, moist, and bursting with fresh strawberry flavor, this strawberry poke cake is easy to make and perfect for spring and summer celebrations. Soft cake is filled with strawberry puree and topped with creamy whipped cream for a delightful dessert.
Ingredients
1 box white or yellow cake mix (or homemade equivalent)
1 cup fresh strawberries, pureed
1 can sweetened condensed milk (14 oz)
1 package instant vanilla pudding (3.4 oz)
2 cups cold milk
2 cups whipped cream or whipped topping
1 teaspoon vanilla extract
Extra fresh strawberries for garnish
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.
2. Prepare cake mix according to package instructions and pour into the prepared pan. Bake as directed. Let cool for 10 minutes.
3. Using the handle of a wooden spoon, poke holes all over the warm cake.
4. Pour pureed strawberries evenly over the cake, allowing the juice to soak into the holes.
5. In a medium bowl, whisk together instant pudding and cold milk until thickened. Spread the pudding evenly over the cake.
6. Spread whipped cream or topping over the pudding layer.
7. Garnish with extra fresh strawberries. Chill in the refrigerator for at least 2 hours before serving.
Notes
Use frozen strawberries if fresh are not available, just thaw and puree first.
Add a drizzle of white chocolate over whipped cream for extra indulgence.
For a lighter version, use low-fat whipped topping or coconut whipped cream.
Substitute cake mix with a homemade sponge cake for a more natural version.
Let the cake chill overnight for flavors to meld beautifully.
- Prep Time: PT15M
- Cook Time: PT30M
- Category: Dessert
- Method: Bake / Assemble
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 40mg