Chocolate Covered Strawberry Poke Cake (Print Format)
Strawberry cake with white chocolate pudding, cool whip, fresh strawberries, and melted chocolate drizzle.
# Ingredients:
→ Cake and Toppings
01 -
1 box of strawberry cake mix (15.25 oz) plus required ingredients to prepare the cake
02 -
4 cups milk
03 -
2 boxes (3.3 oz each) instant white chocolate pudding mix
04 -
8 oz tub of cool whip
05 -
12 oz fresh strawberries, quartered
06 -
7 oz melted chocolate, suitable for dipping or drizzling
# Steps:
01 -
Prepare and bake the strawberry cake mix in a greased 9x13-inch baking dish following the package instructions.
02 -
Allow the baked cake to cool for 10 minutes, then use the handle of a spoon to poke holes all over the surface.
03 -
Combine the pudding mix with 4 cups of milk as per the package instructions. Pour the pudding mixture over the cake before it fully thickens, ensuring it fills the holes.
04 -
Let the pudding set for 5 minutes at room temperature. Spread the cool whip evenly on top of the cake.
05 -
Melt the chocolate in the microwave in 15-30 second increments, stirring in between until smooth.
06 -
Place the quartered strawberries on the cake and drizzle with melted chocolate.
07 -
Refrigerate the cake for at least 2 hours to set the chocolate and pudding before serving. Enjoy!
# Tips:
01 -
Any boxed strawberry cake mix should work; follow the box instructions for preparation.
02 -
Fresh strawberries can be used in any desired quantity.
03 -
White chocolate pudding can be substituted with vanilla or chocolate pudding, if preferred.
04 -
To keep the recipe simple, microwavable dipping chocolate is recommended, but almond bark or chocolate chips will also suffice.
05 -
Store leftovers in the refrigerator to maintain freshness.