Strawberry Poke Cake With Condensed Milk (So Moist!)
This Strawberry Poke Cake With Condensed Milk is the kind of dessert that disappears fast at potlucks. A soft vanilla sheet cake gets soaked with a creamy strawberry mixture and topped with fluffy whipped topping and fresh berries.
It’s one of the easiest cakes you can make, and the texture stays incredibly moist for days. If you need a reliable crowd-pleaser that doesn’t require any decorating skills, this is the one.
What Makes This Strawberry Poke Cake So Good
The sweetened condensed milk adds a velvety richness that turns an ordinary box cake into something special. Combined with strawberry gelatin, it soaks into every hole, giving you layers of flavor in each bite.
The cake is light, tender, and never dry. Topped with Cool Whip and fresh strawberries, it tastes like a strawberry shortcake crossed with a creamsicle bar.
Ingredients
- 1 box (15.25 oz) white or yellow cake mix: plus the ingredients listed on the box, typically eggs, oil, and water
- 3 large eggs: as called for by the cake mix
- 1/2 cup vegetable oil: or the amount specified on the box
- 1 cup water: or substitute with milk for a richer crumb
- 1 cup boiling water
- 1 package (3 oz) strawberry gelatin (Jell-O)
- 1/2 cup cold water
- 1 can (14 oz) sweetened condensed milk: use full-fat for the creamiest soak
- 1 tub (8 oz) frozen whipped topping (Cool Whip), thawed
- 1 cup sliced fresh strawberries: plus extra for garnish
Variations / Substitutions
- Swap the cake mix: use a homemade vanilla cake baked in a 9×13-inch pan.
- Make it lemon: replace strawberry gelatin with lemon gelatin and garnish with lemon zest.
- Sugar-free option: choose sugar-free gelatin and a sugar-free cake mix.
- Dairy-free: use a vegan cake mix, coconut sweetened condensed milk, and coconut whipped topping.
For another easy sheet cake, try Lemon Poke Cake.
How to Make Strawberry Poke Cake With Condensed Milk
Step 1: Bake the Vanilla Sheet Cake
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan. In a large bowl, prepare the cake mix according to the package directions, using the 3 eggs, 1/2 cup vegetable oil, and 1 cup water. Stir just until combined, then pour the batter into the prepared pan.
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The cake should be golden around the edges and spring back lightly when touched. Remove from the oven and let it cool on a wire rack for 15 minutes.
Step 2: Poke the Holes
While the cake is still warm (not hot), use the handle of a wooden spoon or a thick straw to poke holes all over the surface. Space them about 1 inch apart and poke almost to the bottom, but don’t go all the way through.
You need plenty of holes for the soak to seep into every bite. A dense pattern without tearing the cake is what you’re after.
Step 3: Mix the Strawberry Condensed Milk Soak
In a medium bowl, pour the 1 cup boiling water over the strawberry gelatin powder and stir until completely dissolved, about 2 minutes. Stir in the 1/2 cup cold water, then slowly whisk in the entire can of sweetened condensed milk until smooth.
The mixture will be syrupy and a creamy pink color. It should be pourable but thick. If it starts to set before you use it, give it a quick stir.
Step 4: Soak the Cake
Slowly pour the warm strawberry mixture evenly over the cake, focusing on filling the holes. Use a spatula or the back of a spoon to gently spread it so it covers the entire surface.
The cake will absorb the liquid over a few minutes. Let it cool completely on the counter, then cover and refrigerate for at least 1 hour so the gelatin can firm up slightly.
Step 5: Frost and Serve
Remove the cake from the fridge. Using a spatula, spread the thawed whipped topping over the cake in an even layer, all the way to the edges. Scatter the 1 cup sliced fresh strawberries over the top, plus any extra you like for color.
Cover and refrigerate for at least 2 more hours (overnight is even better) so the cake fully sets and the flavors meld. Slice into squares and serve cold. The cake will be impossibly moist, with bright strawberry flavor in every forkful.
Tips for the Best Poke Cake
- Cool the cake just until warm.: Poking when it’s still a little warm helps the soak flow into the holes more easily without making the cake gummy.
- Use full-fat sweetened condensed milk.: Low-fat versions will make the soak thinner and less creamy.
- Don’t skip the chill time.: The cake needs at least 2 hours in the fridge after frosting to let the layers set and the flavors come together.
- Chill the bowl and beaters if you’re using homemade whipped cream.: It will hold up better on the cold cake.
- Let the cake sit at room temperature for 5 minutes before slicing: to make clean cuts.
Bake times can vary slightly by pan:
| Pan Material | Bake Time |
|---|---|
| Metal 9×13-inch | 25-28 mins |
| Glass 9×13-inch | 27-30 mins |
| Dark nonstick | 22-25 mins |
Keeping Strawberry Poke Cake Fresh
Refrigerate: Cover the cake tightly and store in the fridge for up to 3 days. The cake stays moist and the whipped topping holds its shape.
Serve cold: Always serve this cake straight from the fridge; it’s meant to be chilled.
Freeze without topping: You can freeze the soaked, unfrosted cake wrapped well for up to 1 month. Thaw in the fridge, then frost and add berries before serving.
Frequently Asked Questions
Can I use homemade whipped cream instead of Cool Whip?
Yes, you can whip 2 cups of heavy cream with 1/4 cup powdered sugar. It will taste fresher but soften faster, so serve within a day.
What can I use if I don’t have sweetened condensed milk?
You can make a quick substitute by simmering 1 can of evaporated milk with 3/4 cup sugar until thickened. The texture will be a bit different, but it works in a pinch.
Why did my cake sink in the center?
It might be underbaked. Test with a toothpick before taking it out, and avoid opening the oven door during the first 20 minutes of baking.
Can I freeze leftover frosted cake?
Not well, because the whipped topping can get watery when thawed. It’s better to freeze the unfrosted cake and add the topping fresh after thawing.
Strawberry Poke Cake With Condensed Milk Recipe
Ingredients
Method
- Preheat oven to 350°F. Prepare cake mix with eggs, oil, and water; pour into a greased 9×13-inch pan. Bake 25-30 minutes until a toothpick comes out clean. Cool 15 minutes.
- Poke holes all over the warm cake using the handle of a wooden spoon, spacing them about 1 inch apart.
- Dissolve gelatin in boiling water, then stir in cold water and condensed milk until smooth.
- Pour the warm mixture over the cake, filling the holes. Let cool completely, then refrigerate 1 hour.
- Spread whipped topping over the cake. Top with sliced strawberries, cover, and refrigerate at least 2 hours. Slice and serve cold.
