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