Chocolate Covered Strawberry Poke Cake

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Chocolate Covered Strawberry Poke Cake is a vibrant, crowd-pleasing dessert that combines moist strawberry cake with creamy white chocolate pudding, fluffy whipped topping, fresh strawberries, and a rich chocolate drizzle. The signature “poke” technique allows the pudding to seep into the cake, creating ultra-moist layers packed with flavor. It’s an easy yet impressive dessert perfect for gatherings and celebrations.

Why You’ll Love This Recipe

• Ultra-Moist Texture – Poking holes allows pudding to infuse the cake for maximum softness.
• Classic Flavor Combination – Chocolate and strawberries create a timeless dessert pairing.
• Beginner-Friendly – Uses boxed cake mix and instant pudding for convenience.
• Make-Ahead Dessert – Chilling enhances flavor and structure.
• Crowd-Feeding Size – Bakes in a 9×13 pan for easy slicing and serving.
• Customizable Layers – Swap pudding flavors or chocolate types to suit your taste.

Ingredients You’ll Need

Cake Base

• 1 (15.25 oz) box strawberry cake mix (plus required eggs, oil, and water per package) – Provides vibrant strawberry flavor and soft structure.

Filling

• 2 (3.3 oz) boxes instant white chocolate pudding mix – Creates creamy filling that soaks into the cake.
• 4 cups cold milk – Activates and thickens pudding mix properly.

Topping

• 8 oz tub whipped topping (Cool Whip), thawed – Adds light, fluffy finish.
• 12 ounces fresh strawberries, quartered (about 1 pint) – Provide freshness and natural sweetness.
• 7 ounces melted chocolate (microwavable dipping chocolate, almond bark, or chocolate chips) – Drizzled for rich chocolate flavor and visual appeal.

Step-by-Step Instructions

Bake the Cake

Prepare and bake the strawberry cake mix in a greased 9×13-inch baking dish according to package instructions. Allow the cake to cool for about 10 minutes after baking.

Poke the Cake

Using the handle of a wooden spoon, poke holes evenly across the entire surface of the warm cake. Space holes about 1 inch apart for even filling distribution.

Prepare the Pudding

In a large bowl, whisk together instant pudding mix and 4 cups cold milk until smooth. Do not allow it to fully set before pouring.

Fill the Cake

Pour the pudding mixture evenly over the cake, ensuring it flows into the holes. Let sit at room temperature for about 5 minutes to begin thickening.

Add Whipped Topping

Spread whipped topping evenly over the pudding layer, smoothing gently with a spatula.

Melt the Chocolate

Microwave chocolate in 15–30 second increments, stirring between each interval until smooth and fully melted.

Decorate

Top the cake with quartered strawberries and drizzle melted chocolate evenly over the surface.

Chill to Set

Refrigerate for at least 1–2 hours to allow pudding and chocolate to firm before slicing and serving.

Recipe Notes & Tips

• Pour Pudding Before Fully Set – Ensures it seeps properly into the cake.
• Use Cold Milk Only – Instant pudding requires cold milk for correct thickening.
• Cool Cake Slightly First – Prevents pudding from becoming too thin.
• Chill Thoroughly – Helps flavors meld and slices hold shape.
• Use Quality Melting Chocolate – Microwavable dipping chocolate, almond bark, or chips all work well.
• Adjust Strawberry Quantity – Add more for a fruit-forward version.

Nutritional Information

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Chill Time: 1–2 hours
• Total Time: Approximately 1 hour 45 minutes (including minimum chill time)
• Servings: 12 servings
• Calories: Approximately 350–400 calories per serving (estimate)

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Perfect Pairings

• Freshly Brewed Coffee – Balances sweetness.
• Cold Glass of Milk – Classic dessert companion.
• Vanilla Ice Cream – Adds extra indulgence.
• Sparkling Rosé (for adults) – Complements strawberry flavor.

Ideal Occasions

• Birthday Parties – Bright and festive presentation.
• Valentine’s Day Desserts – Chocolate and strawberries shine.
• Potlucks & BBQs – Easy to transport and slice.
• Holiday Gatherings – Crowd-pleasing and simple to prepare ahead.

Storage & Serving Tips

• Store Refrigerated – Keep covered in the refrigerator up to 4 days.
• Slice with Clean Knife – Wipe between cuts for neat servings.
• Do Not Freeze After Topping – Texture may change due to whipped topping.
• Add Extra Chocolate Before Serving – Refresh drizzle if needed.

Creative Variations to Try

• Chocolate Cake Version – Swap strawberry cake for chocolate for deeper flavor.
• Vanilla Pudding Alternative – Use vanilla or chocolate pudding instead of white chocolate.
• Chocolate Chip Garnish – Sprinkle mini chips over whipped topping.
• Strawberry Syrup Drizzle – Add a layer of strawberry glaze beneath whipped topping.

Troubleshooting Common Issues

• Pudding Not Soaking In – Pour before fully thickened and ensure holes are deep enough.
• Cake Too Dense – Avoid overmixing cake batter.
• Chocolate Clumping – Microwave slowly and stir frequently.
• Watery Texture After Storage – Keep tightly covered and properly chilled.

Why This Recipe Works

The poke cake method enhances moisture by allowing pudding to permeate the cake’s crumb structure, preventing dryness and adding flavor throughout. Instant pudding thickens quickly while maintaining a smooth consistency, and whipped topping provides lightness to balance the rich chocolate drizzle. Fresh strawberries introduce natural acidity that offsets sweetness, while chilling stabilizes layers for clean slicing. At approximately 350–400 calories per serving, this dessert offers indulgent flavor in a manageable portion size.

Final Thoughts

Chocolate Covered Strawberry Poke Cake is an easy yet impressive dessert that combines convenience with irresistible flavor. Its moist texture, creamy filling, and chocolate-strawberry pairing make it perfect for celebrations or casual gatherings alike. For a slightly lighter option, reduce the chocolate drizzle or use light whipped topping while keeping the same beautiful layered presentation.