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Cake A Sweet Story, a Simple Recipe, and the Best Dessert Ever

Chocolate Covered Strawberry Poke Cake

This Chocolate Covered Strawberry Poke Cake is a rich, creamy, and fruity dessert made with strawberry cake mix, white chocolate pudding, whipped topping, and fresh strawberries, all topped with a decadent chocolate drizzle. It’s perfect for any celebration or a sweet weeknight treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Chilling Time 2 hours
Total Time 3 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Cake Base
  • 1 box Strawberry Cake Mix 15.25 oz, plus ingredients to prepare
Pudding Filling
  • 4 cups milk
  • 2 boxes instant white chocolate pudding mix 3.3 oz each
Topping
  • 1 tub cool whip 8 oz
  • 12 oz fresh strawberries quartered
  • 7 oz melted chocolate

Equipment

  • 9x13-inch Baking Dish
  • Mixing Bowls
  • Microwave-safe bowl

Method
 

  1. Preheat the oven and prepare the strawberry cake mix according to the package directions. Pour into a greased 9x13 inch baking dish and bake as instructed. Let cool for 10 minutes.
  2. Use the handle of a spoon to poke holes evenly across the cake surface.
  3. Whisk together the white chocolate pudding mix and milk until smooth.
  4. Before the pudding sets fully, pour it over the cake and allow it to seep into the holes. Let sit for 5 minutes.
  5. Spread the cool whip evenly over the pudding layer.
  6. Melt the chocolate in the microwave in 15–30 second increments until smooth. Drizzle over the cake.
  7. Top the cake with quartered fresh strawberries. Chill the cake in the fridge for at least 2 hours before serving.

Notes

You can substitute the pudding flavor to your taste, or use homemade whipped cream in place of cool whip. This cake stores well in the fridge and is best served chilled.