This Strawberry Fudge Poke Cake is made with just a few ingredients and will be a hit at all your summer picnics. The sweet, refreshing cake will have everyone asking for more.
A few years ago I made this Chocolate Coconut Poke Cake. It was my first poke cake using sweetened condensed milk. The only poke cakes I had ever made before had pudding or Jello drizzled over the top.
Something about a cold, gooey cake satisfies every dessert craving in me. I’m not sure why I waited an entire year to make another one of these amazing cakes. What was I thinking?
A few weeks ago I made this Coconut Fudge Poke Cake, and I remembered why I loved poke cakes so much. Now I can’t stop thinking about different combos to try.
What is a poke cake?
True to the name, it is a cake that is poked with a fork or wooden spoon immediately after taking it out of the oven. The holes are then filled with with a liquid or filling that infuses flavor into the cake.
The cake is then refrigerated while the liquid soaks into the cake making it ooey, gooey, and oh, so delicious.
Here are some of the common things you can pour over a poke cake.
- Sweetened condensed milk
- Cream of Coconut
- Peanut Butter
- Pureed fruit
One thing that I love about this chocolate poke cake is how easy it is to make. You only need five simple ingredients to put it together this afternoon.
How to make a Strawberry Fudge Poke Cake:
- Mix together your favorite chocolate cake batter and bake it. I always use a cake mix for these cakes, but you can also do homemade if you prefer. (full recipe at bottom of post)
- As soon as the cake comes out of the oven, use a fork to poke holes all over the top of the cake. Go slowly so it doesn’t pull apart the cake.
- Slowly drizzle an entire can of sweetened condensed milk over the top of the cake. Let the cake cool on a wire rack for an hour.
- Open the can of fudge frosting, remove the metal liner, and microwave 30 seconds. Stir and pour over the top of the cake.
- Spread the frosting out evenly and refrigerate the cake until completely chilled.
- Dump a can of strawberry pie filling into a bowl. Use a fork to break apart the big chunks of strawberries.
- Fold a container of thawed Cool Whip into the pie filling. Spread on top of the chilled cake.
- Serve with fresh strawberries.
Hurry! Run to the nearest grocery store and buy these 5 items, so you can have a Strawberry Fudge Poke Cake in your refrigerator too. I promise you are going to love it!!!
More poke cake recipes you may like:
- Raspberry Lemon Poke Cake
- Peanut Butter Fudge Poke Cake
- Strawberry Coconut Poke Cake
- White Chocolate Caramel Poke Cake
- Strawberry Cheesecake Poke Cake
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- 1 dark chocolate cake mix
- 14 ounce can sweetened condensed milk
- 16 ounce container chocolate fudge frosting
- 21 ounce can strawberry pie filling
- 8 ounce container Cool Whip, thawed
- Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
- Prepare the cake according to the box directions. Bake for 25-27 minutes.
- As soon as the cake comes out of the oven, poke the cake with a fork all over. Make sure you cover the cake with holes.
- Drizzle the sweetened condensed milk slowly over the top of the hot cake. Make sure to fill all the holes. Let the cake sit on a cooling rack until cool.
- Remove the foil top from the frosting. Heat in the microwave for 30 seconds.
- Stir and pour over cooled cake. Spread out evenly with a spatula. Refrigerate for a few hours or until chilled completely.
- Open the can of pie filling. Use a fork to break apart the strawberry chunks. Fold into the Cool Whip.
- Spread the strawberry Cool Whip over the top of the cake. Serve with fresh strawberries.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 237Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 91mgCarbohydrates: 31gFiber: 1gSugar: 28gProtein: 3g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
*The post for Strawberry Fudge Poke Cake was first published May 26, 2013. The photos and post were updated and republished June 16, 2020.