Best Strawberry Poke Cake

Strawberry Poke Cake is made with white cake, doused with a combination of white chocolate strawberry sauce, finished off with strawberry pie filling and rich whipped cream.

Best Strawberry Poke Cake that I have at any point had, without a doubt! This hand crafted sweet is essentially a blessing from heaven, on the off chance that you permit me to make a messy correlation, I would say that is the thing that likely holy messengers eat!

That is to say, this Strawberry Poke Cake is so delicate thus feathery and it liquefies in your mouth. It’s additionally clammy, indeed, I said it, it’s soggy! Since it has been loaded up with the most stunning white chocolate sauce. Finished off with a layer of strawberry pie filling and a thick layer of custom made whipped cream, each chomp poses a flavor like spring!

Typically, a Jello Poke Cake is imbued with a strawberry gelatin blend, all things considered, I took it to an unheard of level and I made a white chocolate strawberry sauce, that has been poured everywhere on the cake and got into every one of the openings. Loaded with flavor, vaporous, sweet and overflowing with all the scrumptious and distinctive strawberry surfaces, this pastry is incredible and furthermore extremely, simple to make.

Ingredients

• 1 box white cake mix (plus ingredients to prepare the mix)

Ingredients usually called for the cake mix:

• 3 eggs whites
• 1 cup water
• 1/3 cup vegetable oil

Strawberry White Chocolate Mixture:

• 14 oz sweetened condensed milk
• 3/4 cups white chocolate chips
• 1 package (3 oz JELL-O strawberry flavor gelatin)
• 1/4 cup warm water

Other ingredients:

• 2 cans (21 oz each strawberry pie filling)
• 2 cups heavy whipping cream (full fat and cold)
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• 10-15 fresh strawberries (sliced)

Instructions

Prepare White Cake:

1. Preheat oven to 350F.
2. Grease and sprinkle with flour a 9-x-13 inch cake pan.
3. Prepare white cake mix according to box instructions. Pour batter into the prepared pan and bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let cool for 10 minutes and using the bottom of a wooden spoon, poke holes all over the cake.

Strawberry White Chocolate Mixture:

1. In a medium, microwave safe bowl, combine white chocolate chips and sweetened condensed milk. Heat in the microwave until hot for about 1 minute, stir and heat 30 seconds or more if needed. Stir until fully combined, smooth and shiny.
2. Stir in the strawberry gelatin mix into the warm water. Make sure it dissolves, otherwise it will be gritty. Stir the strawberry mixture into the condensed milk mixture until fully combined and smooth.
3. Pour the strawberry chocolate mixture all over the cake and using a spatula spread it evenly into the holes.
4. Let the cake cool completely and refrigerate for about one hour.

Other layers:

1. Top the cake with the strawberry pie filling if using.

Whipped Cream:

1. In a large bowl, beat heavy cream, sugar, and vanilla extract until stiff peaks form.
2. Using a spoon, scoop the whipped cream all over the cake and spread it with a spatula.

Garnish:

1. Garnish the cake with sliced strawberries.
2. Refrigerate the cake for at least 8 hours or better overnight before serving.

Nutrition

Serving: 0g | Calories: 415kcal | Carbohydrates: 49g | Protein: 5g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 81mg | Sodium: 287mg | Potassium: 185mg | Fiber: 0g | Sugar: 34g | Vitamin A: 550IU | Vitamin C: 5.2mg | Calcium: 183mg | Iron: 0.9mg