Description
A moist and fluffy strawberry poke cake infused with white chocolate and topped with whipped cream and fresh strawberries, perfect for summer gatherings.
Ingredients
- 15.25 oz box of white cake mix (plus ingredients to prepare the mix)
- 3 egg whites
- 1 cup water
- 1/3 cup vegetable oil
- 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
- 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
- Preheat the oven to 350°F and grease a 9×13 inch baking dish.
- Blend the cake mix, egg whites, water, and vegetable oil until smooth.
- Pour the batter into the baking dish and bake for about 30 minutes until a toothpick comes out clean.
- Cool the cake completely.
- In a bowl, mix sweetened condensed milk, white chocolate chips, strawberry gelatin, and warm water until smooth.
- Poke holes all over the cooled cake with a fork.
- Pour the strawberry mixture over the cake and let it sit for 15-30 minutes to absorb.
- Spread the strawberry pie filling evenly over the cake.
- Whip heavy cream, sugar, and vanilla extract until stiff peaks form.
- Frost the cake with whipped cream and top with sliced fresh strawberries.
Notes
Use room temperature ingredients for better mixing. Allow the cake to cool before poking holes.
