This Strawberry Poke Cake is filled with strawberry syrup and topped with fluffy chocolate frosting. It’s easy to make and perfect for any occasion!
For Valentine’s Day this year, we’re planning a nice little family dinner, and I’ve been trying out different desserts to serve. I am completely addicted to chocolate, so if it was just about me, dessert would be a no-brainer! But it’s all about sharing the love on that day, I want to make something that everyone in the family will enjoy. I made this Strawberry Poke Cake with Fluffy Chocolate Frosting, and I’m pretty sure this one will be a big hit at our Valentine’s Day celebration!
Poke cakes are as fun to make as they are to eat, and I think everyone likes to see the different colors inside the cake. I was originally going to use chocolate cake with strawberry filling, but then the anti-chocolate folks in the family thought that the red would show up better with a white cake. And they were probably right!
I used a white cake mix, but of course, you could make this cake from scratch. I also like to add a little bit of vanilla extract for extra flavor. And for the frosting, I combined some chocolate frosting with Cool Whip so that the frosting is nice and fluffy and light.
After the cake is frosted, keep it refrigerated until ready to serve. I had to make sure that certain young people didn’t try to poke their fingers into the poke cake, so I let them have what was left over from the frosting bowl — the joys of youth!
I still needed more chocolate, so I topped the cake slices with chocolate syrup, and then I added some fresh strawberries right before serving — yum!
A light vanilla cake filled with strawberry syrup and topped with fluffy chocolate frosting
- 1 box of white cake mix
- 3 eggs
- 1/2 cup oil
- 1 cup water
- 1/2 tsp vanilla extract
- 2 8 oz containers of Cool Whip
- 1 16 oz container of chocolate frosting
- Strawberry Syrup
Mix the first five ingredients together, and make the cake according to the directions on the box.
Allow the cake to completely cool, and use a drinking straw to poke holes in the cake. The closer the holes are, the more color you’ll have showing in the cake.
Pour the strawberry syrup over the top of the cake, and use enough syrup to fill the holes and cover the top of the cake.
Refrigerate the cake for about 30 minutes or until the syrup is mostly absorbed.
To frost the cake, slowly fold the chocolate frosting into the Cool Whip until it’s mixed well. I used about half of the frosting and a little more than one container of the whipped topping.
Doesn’t it look good enough to eat? The family loved it, so this little strawberry poke cake will be on the menu for Valentine’s Day. And it would make a great take-along dessert for potlucks and other events.
What are your plans for Valentine’s Day — eating in or dining out?
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