Chocolate Covered Strawberry Poke Cake
A delightful dessert that combines rich chocolate and juicy strawberries in a moist, fluffy cake, layered with creamy pudding and topped with fresh strawberries.
Ingredients
Cake Base
- 1 box 15.25 oz strawberry cake mix This mix is the foundation of the cake, bringing a sweet, fruity flavor.
- 3 large eggs Common ingredient listed on the cake mix box.
- 1/2 cup oil Common ingredient listed on the cake mix box.
- 1 cup water Common ingredient listed on the cake mix box.
Pudding Layer
- 4 cups milk Adds moisture and helps create a creamy pudding.
- 2 boxes 3.3 oz instant white chocolate pudding mix Secret to the delectable layer.
Toppings
- 8 oz Cool Whip Balances the richness of the chocolate.
- 12 oz fresh strawberries, quartered Adds a fruity contrast.
- 7 oz melting chocolate For drizzling on top.
Instructions
Preparation
- Preheat your oven and mix together the strawberry cake mix, following the box directions.
- Pour the batter into a greased 9×13-inch baking dish and bake per package instructions.
- Let the cake cool for about 10 minutes.
- Poke holes all over the cake using the handle of a wooden spoon.
Pudding Layer
- In a separate bowl, mix together the pudding mix and 4 cups of milk as per the package directions.
- Pour the pudding over the warm cake, allowing it to seep into the holes.
- Let it sit for about 5 minutes.
Assembly
- Spread the Cool Whip over the pudding layer.
- Melt the chocolate in the microwave, stirring until smooth.
- Arrange the quartered strawberries on top of the Cool Whip and drizzle with melted chocolate.
Chill and Serve
- Refrigerate the cake for a couple of hours before serving.
Notes
Use room temperature ingredients. Consider using dark chocolate for a richer flavor. Can be made in advance and stored without toppings.