Chocolate Covered Strawberry Poke Cake
A delightfully moist poke cake infused with creamy strawberry and condensed milk, topped with whipped cream and chocolate syrup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup fresh strawberries, chopped
- 1 cup sweetened condensed milk
- 1 cup whipped topping
- 1/2 cup chocolate syrup
- Chocolate covered strawberries for garnish
Instructions
- Preheat the oven according to the cake mix instructions. Grease and flour a 9×13 inch baking dish.
- In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until smooth, about 2-3 minutes.
- Pour the batter into the greased baking dish and bake according to package instructions until a toothpick comes out clean, approximately 30 minutes.
- Allow the cake to cool for about 10 minutes. Poke holes all over the cake with a fork.
- In a separate bowl, mix the sweetened condensed milk with the chopped strawberries. Pour this mixture over the cake, ensuring it seeps into the holes.
- Allow the cake to cool completely at room temperature.
- Spread the whipped topping evenly across the top of the cooled cake.
- Drizzle chocolate syrup over the whipped topping generously.
- Top with chocolate-covered strawberries before slicing and serving.
Notes
Ensure the cake is completely cool before adding the strawberry mixture. Room temperature eggs help create a fluffier cake.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 24g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg