The Story & Intro
Hi, I’m INAYA, 38, from the beautiful island of Crete in Greece. Cooking has been part of my life since I was a child, learning from my grandmother how to make traditional Greek dishes full of love and flavor. I believe food brings people together, especially women who want to share warmth and happiness through cooking.
I like to keep things simple but tasty, mixing classic recipes with a little creativity. Sometimes my kitchen gets messy, but that’s where the fun is! Whether you’re new to cooking or have some experience, I’m here to help you enjoy making delicious meals that feel like home.
Cooking is about more than just food it’s about sharing stories and making memories.
Today, I want to talk to you about something playful, sweet, and a little magical: Strawberry Milk Poke Cake. The first time I made Strawberry Milk Poke Cake, I felt like a little girl again. The soft pink color, the sweet strawberry aroma, the creamy topping… it made my whole kitchen feel lighter. Even though poke cake is not a traditional Cretan dessert, I love taking ideas from different places and giving them my own warm touch.
Strawberry Milk Poke Cake reminds me of summer afternoons, when strawberries are juicy and sweet, and everything feels slower. When I serve this Strawberry Milk Poke Cake, everyone smiles before they even take the first bite. And when they do? Silence. The good kind of silence. The kind that tells me I did something right.
Let me show you how I make it in my cozy kitchen.
Why I Love Making This Recipe
I love Strawberry Milk Poke Cake because it looks impressive, but it is secretly very easy. And you know me — I adore recipes that feel special without exhausting us.
This cake is:
- Soft and fluffy
- Moist from the strawberry milk mixture
- Creamy on top
- Light and fruity
- Perfect for gatherings
When I make this cake for women in my family — my cousins, my friends, my neighbors — we sit together with coffee and talk about life. We laugh about our messy kitchens and our children and our dreams. This cake becomes part of those moments.
I also love that Strawberry Milk Poke Cake stays moist for days. It actually tastes even better the next day after the flavors settle. That makes it perfect when I want to prepare dessert ahead of time and relax when guests arrive.
Ingredients & Little Kitchen Secrets
Here is everything I use to make my Strawberry Milk Poke Cake.
For the Cake:
- 1 box (15.25 oz / 430 g) vanilla cake mix
- 3 large eggs
- ½ cup (120 ml) vegetable oil
- 1 cup (240 ml) whole milk
For the Strawberry Filling:
- 1 box (3 oz / 85 g) strawberry gelatin
- 1 cup (240 ml) boiling water
- 1 cup (240 ml) strawberry milk (or milk mixed with 3 tablespoons strawberry syrup)
- 1 can (14 oz / 400 g) sweetened condensed milk
For the Topping:
- 1 tub (8 oz / 225 g) whipped topping, thawed
or - 1½ cups heavy cream + 3 tablespoons powdered sugar (for homemade whipped cream)
- 1 cup fresh strawberries, sliced
My Little Kitchen Secrets
Secret 1: Warm cake, not hot.
I always poke the holes when the cake is still slightly warm. If it is too hot, the filling runs too fast. If it is too cold, it doesn’t absorb well.
Secret 2: Pour slowly.
I pour the strawberry milk mixture slowly and evenly. I take my time. I let the cake drink.
Secret 3: Chill properly.
This cake needs at least 2 hours in the refrigerator. I prefer 4. Patience makes magic here.
Secret 4: Fresh strawberries at the end.
I add fresh strawberries just before serving so they stay bright and juicy.
How I Make It, Step by Step
1. I Prepare the Oven and Pan
I preheat my oven to 350°F (175°C).
I lightly grease a 9×13-inch baking dish.
I take a deep breath. Baking always feels like therapy to me.
2. I Make the Cake Batter
In a large bowl, I mix:
- Vanilla cake mix
- Eggs
- Oil
- Milk
I beat everything until smooth and creamy. I scrape the sides of the bowl because I don’t want dry pockets hiding anywhere.
I pour the batter into my prepared dish and gently tap it on the counter to remove air bubbles.
3. I Bake
I bake the cake for about 28–32 minutes.
I check it with a toothpick. If it comes out clean, it is ready.
My kitchen smells sweet and warm. I always smile at this moment.
4. I Poke the Cake
I let the cake cool for about 10 minutes.
Then I take the handle of a wooden spoon and poke holes all over the cake. I make many holes — evenly spaced — almost like a little pattern.
This is where the magic happens.
5. I Prepare the Strawberry Milk Mixture
In a bowl, I dissolve the strawberry gelatin in 1 cup of boiling water. I stir until completely dissolved.
Then I add:
- Strawberry milk
- Sweetened condensed milk
I mix everything until smooth and pink and beautiful.
6. I Pour and Soak
Slowly, I pour the strawberry mixture over the cake.
I move carefully from corner to corner. I watch the liquid disappear into the holes. It feels so satisfying.
I don’t rush. I let the cake absorb all that sweetness.
7. I Chill
I place the cake in the refrigerator for at least 2 hours.
During this time, the Strawberry Milk Poke Cake becomes incredibly moist. The flavors blend together perfectly.
8. I Add the Creamy Topping
Once the cake is fully chilled, I spread whipped topping evenly over the surface.
If I make homemade whipped cream, I beat heavy cream with powdered sugar until soft peaks form. I spread it gently and smoothly.
9. I Decorate
I top the cake with fresh sliced strawberries.
Sometimes I drizzle a little strawberry syrup on top. Sometimes I leave it simple. Both ways are beautiful.
How I Serve It at Home
I always serve Strawberry Milk Poke Cake cold.
I cut generous squares. I don’t believe in tiny dessert portions when we gather together.
I serve it with:
- Greek coffee
- Iced coffee in summer
- A cup of tea in the evening
For birthdays, I add extra strawberries and even white chocolate shavings. For women’s gatherings, I place it in the center of the table and let everyone help themselves.
This cake feels joyful. It feels light. It feels feminine and sweet.
Storage, Reheating & Make-Ahead Tips
Storage
I cover the cake tightly with plastic wrap or store it in an airtight container.
I keep it in the refrigerator for up to 3 days.
It actually tastes better on the second day because the flavors settle beautifully.
Reheating
I do not reheat this cake. I always serve it chilled. That’s part of its charm.
Make-Ahead Tips
This is the perfect make-ahead dessert.
I often prepare Strawberry Milk Poke Cake the night before guests arrive. The next day, I simply add fresh strawberries on top and it looks freshly made.
If I want to save time, I even bake the cake one day and add the filling the next morning.
100-Word Short Version
Strawberry Milk Poke Cake is a soft vanilla cake soaked with a sweet strawberry milk mixture and topped with fluffy whipped cream and fresh strawberries. I bake the cake, poke holes all over it, and slowly pour a blend of strawberry gelatin, strawberry milk, and sweetened condensed milk so it becomes incredibly moist and flavorful. After chilling for a few hours, I spread whipped cream on top and decorate with fresh berries. This easy, make-ahead dessert is perfect for gatherings, birthdays, and spring celebrations. It stays moist for days and tastes even better the next day.
Recipe Card
⏱️ Time
Prep Time: 20 minutes
Cook Time: 30 minutes
Chill Time: 2–4 hours
Total Time: About 3 hours
🛒 Ingredients
For the Cake:
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- ½ cup vegetable oil
- 1 cup whole milk
For the Filling:
- 1 box (3 oz) strawberry gelatin
- 1 cup boiling water
- 1 cup strawberry milk
- 1 can (14 oz) sweetened condensed milk
For the Topping:
- 8 oz whipped topping or 1½ cups heavy cream + 3 tbsp powdered sugar
- 1 cup fresh strawberries, sliced
👩🍳 Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix cake mix, eggs, oil, and milk until smooth.
- Pour batter into dish and bake for 28–32 minutes.
- Cool for 10 minutes.
- Poke holes all over the cake using a wooden spoon handle.
- Dissolve gelatin in boiling water.
- Stir in strawberry milk and condensed milk.
- Slowly pour mixture over cake.
- Refrigerate for at least 2 hours.
- Spread whipped topping over cake.
- Garnish with fresh strawberries and serve chilled.
📝 Notes
- Pour filling slowly for best absorption.
- Chill at least 2 hours for best texture.
- Add strawberries just before serving.
- Store covered in refrigerator up to 3 days.
🍽️ Nutrition (per serving, approximate)
Calories: 320
Carbohydrates: 45g
Sugar: 28g
Protein: 5g
Fat: 14g
Saturated Fat: 6g
Cholesterol: 55mg
Sodium: 260mg
Conclusion
Every time I make Strawberry Milk Poke Cake, I feel playful again. I feel light. I feel connected to the women around me.
Food does that. It brings us closer. It creates small beautiful pauses in busy days.
When you make this Strawberry Milk Poke Cake, don’t rush. Enjoy the pink color. Enjoy the sweet smell. Let your kitchen be a little messy. Laugh. Taste. Share.
And when you cut that first slice and see the soft, strawberry-soaked layers, I hope you feel the same warmth I feel in my kitchen here in Crete.
Because cooking is never just cooking. It is love, shared on a plate.
Print
Strawberry Milk Poke Cake
- Total Time: 2 hours 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
My Strawberry Milk Poke Cake is soft, fluffy vanilla cake soaked with creamy strawberry milk, then finished with a cloud of whipped topping and fresh berries. Every bite tastes like a sweet strawberry hug—perfect for birthdays, spring parties, or an easy make-ahead dessert when you want something pretty, pink, and comforting.
Ingredients
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup whole milk
- 1 box (3 oz) strawberry gelatin
- 1 cup boiling water
- 1 can (14 oz) sweetened condensed milk
- 1 cup strawberry milk (or 1 cup milk + 3 tbsp strawberry syrup)
- 1 tub (8 oz) whipped topping, thawed (or 1 1/2 cups heavy cream + 3 tbsp powdered sugar)
- 1 cup fresh strawberries, sliced
- Optional: 1–2 tbsp strawberry syrup for drizzling
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, whisk the cake mix, eggs, oil, and milk until smooth (about 2 minutes).
- Pour the batter into the prepared dish and bake for 28–32 minutes, until a toothpick comes out clean.
- Let the cake cool for 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake, spacing them about 1 inch apart.
- In a heatproof bowl, dissolve the strawberry gelatin in the boiling water, stirring until fully dissolved.
- Whisk in the sweetened condensed milk, then whisk in the strawberry milk until the mixture turns evenly pink and creamy.
- Slowly pour the strawberry milk mixture over the warm cake, aiming for even coverage so it soaks into all the holes.
- Cover and refrigerate for at least 2 hours (4 hours is even better) so the cake sets and becomes extra moist.
- Spread the whipped topping (or homemade whipped cream) evenly over the chilled cake.
- Top with sliced fresh strawberries. Drizzle lightly with strawberry syrup if you want extra shine and flavor. Serve cold.
Notes
Pour the filling slowly—this helps the cake absorb it instead of pooling. If you can’t find strawberry milk, mix regular milk with strawberry syrup to taste. For homemade whipped cream, beat cold heavy cream with powdered sugar until soft peaks form. Store leftovers covered in the fridge for up to 3 days (this cake tastes even better on day two). Add fresh strawberries right before serving so they stay bright and juicy.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: B
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 28g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
