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strawberry poke cake recipe with chocolate frosting
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Strawberry Poke Cake with Fluffy Chocolate Frosting

This strawberry poke cake is a light vanilla cake filled with strawberry syrup and topped with fluffy chocolate frosting
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
refrigeration 30 minutes
Total Time 1 hour 10 minutes
Servings 12
Calories 259kcal
Author Dee


  • 1 box of white cake mix
  • 3 eggs
  • ½ cup oil
  • 1 cup water
  • ½ teaspoon 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.


Calories: 259kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 315mg | Potassium: 41mg | Sugar: 18g | Vitamin A: 60IU | Calcium: 101mg | Iron: 1mg