Chocolate Covered Strawberry Poke Cake
A moist and creamy poke cake infused with white chocolate pudding, topped with Cool Whip, fresh strawberries, and a decadent chocolate drizzle.
Ingredients
For the Cake
- 1 box Strawberry Cake Mix (15.25 oz) Any standard brand works; additional ingredients as specified on the box.
For the Filling
- 2 boxes Instant White Chocolate Pudding Mix (3.3 oz each) Provides a sophisticated creaminess.
- 4 cups Milk Used to hydrate and set the pudding.
For the Toppings
- 8 oz Cool Whip Acts as a light frosting.
- 12 oz Fresh Strawberries Quartered for easy eating.
- 7 oz Melting Chocolate Can use Baker’s Microwavable dipping chocolate or almond bark.
Instructions
Preparation of the Cake
- Mix and bake the strawberry cake in a greased 9×13-inch baking dish per box instructions. Allow to cool for about 10 minutes.
Poking Holes
- Using the handle of a wooden spoon, poke holes across the surface of the cake, spaced about an inch apart.
Adding the Filling
- In a bowl, whisk together the pudding mix and milk. Pour over the cake before it thickens, and let it sit for 5 minutes.
Frosting and Toppings
- Spread Cool Whip over the pudding layer and arrange quartered strawberries on top.
Chocolate Drizzle
- Melt chocolate in the microwave in 15-30 second increments, stirring to prevent burning. Drizzle over the strawberries and whipped topping.
Finalizing
- Refrigerate the cake for at least one hour (two hours recommended) to set the chocolate and pudding.
Notes
Store leftovers in the refrigerator to keep the fruit fresh and pudding stable. Consider using vanilla or chocolate pudding for a different flavor profile.