Strawberry Poke Cake
A vibrant no-bake dessert combining a warm white cake base with strawberry syrup, tangy pie filling, and whipped cream. Layers of texture and flavor emerge through precise temperature gradients and ingredient interactions.
- Prep Time: 25
- Cook Time: 25
- Total Time: 325
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
White Cake Mix (1 box)
Sweetened Condensed Milk (14 oz can)
White Chocolate Chips (1/2 cup, 85 g)
Strawberry Syrup (1/4 cup, 60 ml)
Strawberry Pie Filling (21 oz can)
Whipped Cream (2 cups, 480 ml heavy cream)
Food-grade silicone mat
Water, oil, eggs (as per cake mix instructions)
Instructions
Preheat oven as per cake mix instructions
Prepare cake batter following box directions
Grease 9×13 inch pan with silicone mat
Bake for 25-30 minutes until center springs back
Transfer to cooling rack at room temperature
Poke 50-60 holes (1/4″ diameter) using wooden spoon handle
Melt white chocolate chips at 115°F using double boiler
Combine condensed milk, melted chocolate, and strawberry syrup in mixing bowl
Pour mixture over warm cake while maintained at 72-75°F
Chill for 2 hours before spreading strawberry pie filling (45°F)
Top with chilled whipped cream and chill 2 hours further
Notes
Silicone mat prevents sticking
Melting chocolate at precise temperatures ensures smooth emulsion
Use dairy-free white chocolate for vegan version
Thaw pie filling to 45°F before layering
Cake must be firm but still warm for optimal glaze absorption
Find it online: https://kindeat.com/strawberry-poke-cake/