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Healthy Recipes | Strawberry Poke Cake

Carol Blair
Monday 9 September 2019
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This Strawberry Poke Cake is made with a moist vanilla cake covered with sweetened condensed milk and a fresh strawberry sauce! It is then topped with cream cheese whipped cream for a delicious strawberry treat that is homemade from scratch!

I’m so excited to finally share this Strawberry Poke Cake with you today! After many versions of this cake, I finally have a winner! I wanted to make it completely from scratch with no cake mix and it took a while to get it just right. I considered using a couple different versions of my vanilla cake and experimented with both of them.

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 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. Its 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!

Strawberry Poke Cake 

Prep Time: 1 hour 15 minutes
Cook Time: 32 minutes
Total Time: 1 hour 47 minutes
Yield: 12-15 Slices 1x

Ingredients:

Vanilla Cake:
  • 4 large eggs
  • 1 1/4 cups (300ml) milk
  • 1 tbsp vanilla extract
  • 14 oz can sweetened condensed milk
  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar
  • 3 tbsp vegetable oil
  • 2 3/4 cups (358g) cake flour
  • 3 tsp baking powder
  • 1/2 tsp salt

Strawberry Sauce:
  • 1/2 cup (104g) sugar
  • 1 tsp vanilla extract
  • 1 1/2 lbs strawberries, pureed*

Cream Cheese Whipped Cream:
  1. 8 oz cream cheese, room temperature
  2. Strawberries, for topping, optional
  3. 1 3/4 cups (420ml) heavy whipping cream, cold
  4. 3/4 cup (86g) powdered sugar
  5. 2 tsp vanilla extract

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Instructions:

  1. First, Preheat the oven to 350°F (176°C) and grease a 9×13 cake pan.
  2. Second, Combine the flour, baking powder and salt in a medium sized bowl and set aside.
  3. Next, Add the butter, sugar and oil to a large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
  4. Add the eggs and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Add half of the dry ingredients to the batter and mix until mostly combined.
  6. Add the milk and vanilla extract and mix until well combined.
  7. Add the remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter.
  8. Add the batter to the prepared cake pan and spread evenly.
  9. Bake for 28-32 minutes, or until a toothpick inserted comes out with just a few crumbs.
  10. Poke holes all over the cake. I use a knife sharpening rod, but you could also use something like the end of a wooden spoon or a large straw. The holes can be poked when the cake is warm or after it has cooled.
  11. Pour the sweetened condensed milk over the can and spread it evenly so that it can soak into the holes.
  12. Add the pureed strawberries, sugar and vanilla extract to a large saucepan. Cook over medium heat, stirring continuously, until it begins to boil. Boil for 1 minute
  13. Remove the strawberry sauce from the heat and pour it over the cake, spreading it evenly and letting the juices soak down into the holes. There will still be a thin layer of the sauce on top of the cake.
  14. Cover the cake and refrigerate cake until completely cooled.
  15. To make the whipped cream, add the heavy whipping cream, powdered sugar and vanilla extract to a large mixer bowl. Whip on high speed until soft peaks form.
  16. Add the cream cheese and whip on high speed until stiff peaks form and whipped cream is smooth.
  17. Set aside about 1 cup of the whipped cream and then spread the rest evenly onto the cake.
  18. To finish off the cake, top it with swirls of the remaining whipped cream and some additional strawberries. I sliced some strawberries very thinly and added a layer of those on top of the cake, then added the piped whipped cream.
  19. Store the cake in the fridge until ready to serve. Allow the cake to sit out for about 45 minutes before serving. Serve the cake cool, but not cold (it just tastes best that way). The cake is best when stored well covered and eaten within 3-4 days.


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Carol Blair

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