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This Chocolate Covered Strawberry Poke Cake is a showstopper dessert that brings together the nostalgia of boxed strawberry cake and the charm of luscious chocolate dipped strawberries. Layers of fluffy pink cake soak up rich white chocolate pudding while whipped topping fresh strawberries and drizzled chocolate crown every bite. If you want a make ahead sweet that impresses a crowd with barely any fuss this one is a keeper.
The first time I made this was for my daughter’s birthday and now it makes an appearance at every family celebration. I love watching everyone discover those creamy pudding pockets in each forkful.
Ingredients
- Box of strawberry cake mix: Choose a reliable brand for the best crumb and follow the box for moist results
- Milk: Whole or two percent works best for creamy pudding but any milk will blend in
- Instant white chocolate pudding mix: Gives rich sweet flavor and velvety texture opt for a good name brand for smoothness
- Cool whip: Its fluffy texture keeps the cake light use a full tub for a pretty finish
- Fresh strawberries: Look for bright red berries that are firm and juicy quartered for big bursts of flavor
- Melting chocolate: Good melting chocolate means pretty drizzles I use Baker’s microwavable but almond bark or chips also work
Step-by-Step Instructions
- Mix and Bake the Strawberry Cake:
- Prepare your boxed strawberry cake in a greased 9 by 13 baking dish using the package directions. Bake until a toothpick comes out clean and let it cool for about ten minutes so it firms up but remains warm, helping the pudding seep in later.
- Poke and Prep the Holes:
- With the handle of a wooden spoon poke holes all over the cake going about two thirds of the way down. Space the holes about an inch apart for even pudding coverage.
- Whisk and Pour the Pudding:
- In a bowl whisk together the instant white chocolate pudding mix and four cups of milk following package instructions. Before the pudding thickens pour it evenly over the cake letting it fill the holes. Let it set on the counter for five minutes so it starts to firm up but is not quite set.
- Top with Cool Whip:
- Spread a full layer of cool whip over the pudding topped cake using an offset spatula for a smooth finish. The whipped topping helps balance the richness and makes it easy to decorate.
- Melt and Drizzle the Chocolate:
- Microwave the chocolate in short bursts stirring between each interval until just melted and glossy. Spoon or drizzle over the top of the cake getting both big pools and thin ribbons for that candy store look.
- Add the Strawberries:
- Scatter quartered fresh strawberries over the chocolate. Nestle them in lightly so they stick to the cool whip but keep their bright color and juicy texture.
- Chill and Serve:
- Refrigerate the cake for at least one hour so the pudding sets and the flavors meld. Longer chilling keeps it extra moist. Slice and serve straight from the pan.
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Strawberries are my favorite part and I always pile on extra even if it hides the chocolate drizzle. Every birthday someone fights over the corner piece piled sky high with fruit. We have loved this cake for birthdays anniversaries and potluck suppers and it always disappears fast.
Storage Tips
This cake tastes even better after chilling so make it ahead if you can. Keep leftovers tightly covered in the refrigerator and enjoy within four days. If you want to freeze it wrap individual pieces well without the strawberries on top and thaw in the fridge before serving. Add fresh berries just before eating so they stay bright and juicy.
Ingredient Substitutions
If you cannot find white chocolate pudding use vanilla or chocolate pudding for a twist both work well. Frozen whipped topping is the classic but homemade whipped cream adds a richer touch if you have extra time. Any boxed strawberry cake mix will do so pick your family favorite or even a gluten free version. For the chocolate drizzle you can swap in chocolate chips almond bark or even a ganache if you feel fancy.
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Serving Suggestions
This cake looks beautiful on its own but you can dress it up with more fruit like raspberries or blackberries for a bigger berry punch. Sometimes I add a few mint leaves for color. For a party slice it into small squares for bite sized treats or leave it whole and let guests top with extra whipped cream and melted chocolate at the table.
Cultural and Historical Context
Poke cakes have been a staple at American potlucks and church suppers since the 1970s, born from the love of boxed cake mixes and easy pudding or jello fillings. This version is a playful riff on the beloved chocolate covered strawberry a classic gift and dessert. Bringing together familiar flavors in an easy to serve format this cake hits all the notes of a celebration dessert with far less effort than an elaborate layer cake.
Recipe FAQs
- → Can I use a different pudding flavor?
Yes, vanilla or chocolate pudding both work well and will each give a slightly different taste and appearance.
- → What if I don't have fresh strawberries?
You can use thawed frozen strawberries, but be sure to drain excess liquid before adding to the cake.
- → How should I melt the chocolate for topping?
Melt chocolate in the microwave in short bursts, stirring between intervals to avoid burning.
- → Can I prepare this dessert in advance?
Absolutely. As chilling sets flavors and textures, making it ahead of serving is recommended.
- → What’s the best way to store leftovers?
Cover the cake and refrigerate; it keeps well for up to three days and remains moist.
- → Are there alternatives to boxed cake mix?
A homemade strawberry cake can be used if you prefer baking from scratch, adjusting time as needed.