Indulge in Bliss: The Ultimate Strawberry Cream Poke Cake Recipe

Prepare your taste buds for an extraordinary dessert experience! This **Strawberry Cream Poke Cake** is a symphony of flavors, a true labor of love that promises to dazzle and delight. Imagine a tender, moist strawberry cake infused with a creamy, luscious strawberry pudding, all crowned with a cloud of homemade whipped cream. It’s a dessert that perfectly captures the essence of summer berries and creamy indulgence, making it an ideal treat for any season, celebration, or just because you deserve something truly special.

Poke cakes have a unique charm, and this strawberry variation elevates the classic concept to new heights. The magic happens when the warm cake is gently poked, creating tiny pockets ready to absorb the rich, cool pudding. This ingenious method ensures every bite is bursting with intense strawberry and cream flavors, delivering an unbelievably moist and satisfying texture that traditional cakes often lack. Just look at how beautifully the creamy pudding settles into those inviting holes!

If you’re already a fan of poke cakes, you know the joy they bring. Perhaps you’ve tried our delightful Reese’s Chocolate Poke Cake – a testament to how utterly delicious these creations can be. The beauty of a poke cake lies in its simplicity and its incredible ability to transform a basic cake into an extraordinary dessert with minimal effort. This Strawberry Cream Poke Cake is no exception; it’s an effortless masterpiece that will have everyone asking for the recipe.

The Enduring Charm of Poke Cakes

My first encounter with a poke cake was a memorable one. It was a white cake, generously poked and filled with vibrant orange Jell-O, then topped with a generous layer of cool whip. It was surprisingly good and unlike anything I had tasted before. That experience opened my eyes to the endless possibilities of poke cakes. With so many Jell-O and pudding flavors available today, you can truly let your imagination run wild! But for now, we’re absolutely head-over-heels for this creamy strawberry pudding poke cake. It combines the comforting familiarity of a boxed cake mix with layers of rich, creamy flavor that feel wonderfully gourmet.

The concept behind a poke cake is simple yet brilliant. By poking holes in a freshly baked cake and pouring a liquid (like Jell-O, pudding, or condensed milk mixture) over it, the cake absorbs the moisture and flavor, resulting in an incredibly moist and flavorful dessert. This method prevents the cake from drying out and creates a delightful interplay of textures with every forkful. It’s a foolproof way to ensure a consistently moist and flavorful cake every single time, making it a favorite among home bakers.

Why This Strawberry Cream Poke Cake is a Must-Try

This strawberry cream poke cake recipe truly stands out. It’s not just moist and delicious; it’s an experience. The ample strawberry flavor, both from the cake and the pudding, is vibrant and authentic, guaranteed to bring a smile to your face. We’ve meticulously balanced the sweetness to create a dessert that is rich without being cloyingly sweet, making it utterly irresistible. The combination of textures – the soft cake, the creamy pudding, and the light whipped topping – creates a harmonious bite every time.

For the pudding layer, you have excellent options. Brands like Jell-O offer a “Strawberry Creme” instant pudding mix, which is fantastic. Alternatively, I discovered and used Sonic’s Strawberry Shake Pudding in this recipe, which provides a unique, delightful twist. Initially, I was concerned that combining a strawberry cake mix with strawberry pudding might result in an overpowering strawberry flavor. To achieve a perfectly balanced taste, I added a blend of sweetened condensed milk, regular milk, and a touch of heavy whipping cream to the pudding mix. This ingenious addition mellows the intensity, creating a wonderfully creamy texture that complements the light whipped cream topping beautifully. It’s truly “just right,” Goldilocks approved!

Pudding Tip: When preparing your pudding filling, you have control over the texture. Using **two** pudding mixes will yield a thicker, more mousse-like strawberry filling, offering a denser and more luxurious feel. If you prefer a lighter, more classic pudding consistency, **one** pudding mix will be sufficient. Both options are incredibly delicious, so choose based on your personal preference for texture.

Essential Ingredients for Your Strawberry Cream Poke Cake

Crafting this delightful Strawberry Cream Poke Cake requires a few simple ingredients, many of which you might already have in your pantry. We’ve broken them down into three easy categories for clarity:

For the Irresistible Strawberry Cake

• Strawberry cake mix: One standard box mix is all you need for a quick and easy start.
• Eggs: As specified on your cake mix box.
• Water: As specified on your cake mix box.
• Vegetable oil: As specified on your cake mix box.

For the Luscious Strawberry Creme Pudding

• 1 or 2 – 3.3 ounce boxes of Strawberry Creme instant pudding: Use two for a mousse-like texture, or one for a traditional pudding consistency. We used Sonic’s Strawberry Shake Pudding for an extra special touch.
• Sweetened condensed milk: One can, low-fat can also be used. This adds richness and sweetness.
• Milk: Regular dairy milk works best for creamy consistency.
• Heavy whipping cream: A small amount to enrich the pudding.

For the Dreamy Whipped Cream Topping

• Heavy whipping cream: For a light and airy topping.
• Vanilla extract: A touch to enhance the flavor.
• Powdered sugar: To sweeten the whipped cream to your liking.
• Optional: Sprinkles for a festive finish!

Crafting Your Perfect Strawberry Cream Poke Cake: A Step-by-Step Guide

Making this Strawberry Cream Poke Cake is an enjoyable process, and the results are truly rewarding. Follow these simple steps for a dessert that’s guaranteed to impress:

1. Prepare for Baking: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking pan with non-stick spray and set it aside.

Bake the Strawberry Cake

1. Mix and Bake: In a large mixing bowl, prepare the strawberry cake mix according to the package directions, typically combining it with eggs, water, and vegetable oil. Pour the batter evenly into your prepared 9×13-inch pan.
2. Bake Until Done: Bake the cake for the time recommended on the package, or until a toothpick inserted into the center comes out clean.
3. Cool and Poke: Once baked, remove the cake from the oven and let it cool completely on a wire rack. This is crucial before moving to the next step. Once cooled, use the handle of a wooden spoon or a similar blunt object to poke numerous holes all over the top of the cake, ensuring they are evenly spaced.

Prepare the Strawberry Creme Pudding

1. Whisk the Pudding Base: After the cake has thoroughly cooled, it’s time to prepare the creamy strawberry pudding. In a medium bowl, combine 1 or 2 (3.3-ounce) packages of strawberry instant pudding mix (or vanilla if substituting) with the specified amount of milk and sweetened condensed milk. Using an electric mixer, beat the mixture for approximately 3 minutes until it starts to thicken slightly. Remember, using two pudding mixes will result in a thicker, more mousse-like filling, while one will give you a classic pudding texture.
2. Add Heavy Cream and Thicken: Next, pour in ½ cup of heavy whipping cream into the pudding mixture. Continue to beat with the mixer for another 2 minutes. The mixture should become noticeably thicker and creamier.
3. Fill the Holes: Carefully pour the thickened pudding mixture over the cooled, poked cake, ensuring that the pudding fills all the holes you created. Use the back of a spoon or a spatula to gently spread the pudding evenly across the entire surface of the cake.
4. Chill to Set: Cover the cake with plastic wrap and place it in the refrigerator to chill and set up for at least 1-2 hours. This allows the pudding to fully absorb into the cake and achieve its perfect consistency.

Create the Dreamy Whipped Cream Layer

1. Whip the Cream: In a clean mixing bowl, using an electric mixer, whip 2 cups of cold heavy whipping cream until stiff peaks form. Add the vanilla extract and powdered sugar (adjusting the amount to your desired sweetness, up to ½ cup) and continue to whip until well combined and light and airy.
2. Top the Cake: Once the pudding layer on the cake has set, spread the freshly whipped cream evenly over the top of the pudding.
3. Final Chill & Serve: Return the cake to the refrigerator for at least another 2 hours to allow the whipped cream to set, or freeze it briefly before serving for a firmer texture. Serve the cake chilled for the best experience.
4. Add Sprinkles: If you’re using sprinkles, add them just before serving. This prevents them from melting into the whipped cream and preserves their vibrant colors and texture.

Versatile Variations and Easy Substitutions

One of the best things about this Strawberry Cream Poke Cake recipe is its flexibility! Here are some ideas to adapt it to your preferences or what you have on hand:

• Cool Whip Shortcut: For a quick and convenient alternative to homemade whipped cream, you can easily use store-bought Cool Whip. You’ll need a total of 4 cups: incorporate 1 cup into the pudding mixture for added creaminess, and use the remaining 3 cups for the whipped topping layer.
• Vanilla Pudding with Strawberry Flavor: If strawberry instant pudding mix is difficult to find, don’t worry! You can still achieve that delicious strawberry flavor. Simply use instant vanilla pudding mix as your base. To infuse it with strawberry goodness, you have a couple of options:
  • Stir in a few tablespoons of seedless strawberry jam or preserves into the prepared vanilla pudding.
  • For a more intense, natural flavor, mix in some finely crushed freeze-dried strawberries. They’ll also add a lovely speckled appearance.
• Other Cake & Pudding Combos: Feel free to experiment with different cake and pudding flavors! Lemon cake with lemon pudding, chocolate cake with chocolate pudding, or even a white cake with pistachio pudding are all fantastic poke cake variations.

Serving and Storing Your Strawberry Cream Poke Cake

This delightful strawberry poke cake recipe is truly perfect for any occasion! Its vibrant color and irresistible flavor make it an excellent choice for Valentine’s Day, celebrating the freshness of Spring, or as a refreshing treat during hot Summer months. It’s also a fantastic dessert for picnics, potlucks, birthdays, or simply as an everyday indulgence for all the poke cake lovers out there. The ease of preparation combined with its crowd-pleasing taste ensures it will be a hit wherever it’s served.

Tips for the Perfect Poke Cake

• Cool Completely: Ensure your cake is fully cooled before poking holes and adding the pudding. A warm cake will absorb the pudding unevenly and can make the whipped cream melt.
• Consistent Poking: Try to poke holes uniformly across the cake to ensure even distribution of the pudding. A wooden spoon handle or a skewer works perfectly.
• Chill Time is Key: Don’t rush the chilling process. The time in the refrigerator allows the pudding to set properly within the cake and the flavors to meld beautifully.
• Fresh Whipped Cream: While Cool Whip is a great substitute, homemade whipped cream adds an unparalleled freshness and lightness to the dessert. Ensure your cream and bowl are very cold for the best results.

Storage Instructions

To keep your Strawberry Cream Poke Cake fresh and delicious, store any leftovers covered tightly with plastic wrap in the refrigerator. It will stay fresh for 3-4 days. This cake is also a fantastic make-ahead dessert, as the flavors often deepen and improve after a day in the fridge. For longer storage, you can freeze slices of the cake (without sprinkles) in an airtight container for up to 1 month. Thaw in the refrigerator before serving.

If You Love Poke Cakes, We’ve Got You Covered!

The world of poke cakes is vast and exciting! If you’ve fallen in love with this Strawberry Cream Poke Cake, you’re in for a treat. Explore some of our other fantastic poke cake recipes:

• Pumpkin Butter Pecan Poke Cake
• Raspberry Cream Jello Poke Cake
• Lemon Burst Poke Cake
• Easy Dreamy Red Velvet Cream Cheese Poke Cake
• Boston Cream Poke Cake
• Holiday Chocolate Mint Poke Cake
• Chocolate Peanut Butter Malt Poke Cake
• Death By Chocolate Poke Cake

Strawberry Creme Passion Poke Cake Recipe Summary

This Strawberry Creme Passion Poke Cake is a dazzling and passionate dessert, bursting with dreamy strawberry and cream flavors. It’s perfect for any time of the year and promises an unbelievably moist and flavorful experience with every bite.

Prep Time: 15 mins

Cook Time: 25 mins

Servings: 12 servings

Course: Dessert

Keyword: cake, poke cake, pudding, strawberry, valentine’s day, whipped cream

Ingredients:

Strawberry Cake

• 1 Strawberry cake mix (plus eggs, water, oil as directed on box)

Strawberry Creme Passion Pudding

• 1 or 2 (3 oz boxes) Strawberry instant pudding or Vanilla (Sonic’s Strawberry Shake Pudding recommended)
• 1 can sweetened condensed milk
• 1 cup milk
• 1 cup heavy whipping cream (add 1 cup from whipped cream layer)

Whipped Cream Layer

• 2 cups heavy whipping cream (reserve 1/2 cup for pudding mixture – will whip up to 4 cups total or can use store-bought whipped cream – 16 ounces/4 cups)
• ½ teaspoon Vanilla extract
• ⅓ cup powdered sugar (add up to 1/2 cup if you want sweeter)
• Optional: Sprinkles

Instructions:

1. Preheat oven to 350°F. Spray a 9×13 pan with non-stick spray.
2. Make Cake: Prepare cake mix as directed and bake until done. Once cooled, poke many holes in the cake with the end of a wooden spoon.
3. Strawberry Pudding: In a medium bowl, whisk 1–2 strawberry pudding mixes with milk and sweetened condensed milk for 3 minutes. Add ½ cup heavy cream, beat for 2 minutes, and pour over the cake, filling the holes. Spread evenly with the back of a spoon.
4. Whipped Cream Layer: In a separate bowl, beat 2 cups heavy cream with vanilla and powdered sugar until thick and of whipping cream consistency. Spread over the pudding layer.
5. Refrigerate: Cover and chill for 2 hours or freeze before serving. Serve cold. Add sprinkles just before serving.

Notes:

Cool Whip can be used in place of whipping cream. You need 4 cups total, 1 cup for the pudding mixture and 3 cups for the whipped topping layer.