Chocolate Covered Strawberry Poke Cake

By Tyla | Last modified on Feb 14, 2026

Featured in: Desserts

Indulge in the delightful fusion of fruity and creamy with this Chocolate Covered Strawberry Poke Cake. Imagine a moist strawberry cake generously filled with smooth white chocolate pudding, creating little pockets of rich decadence with every bite.

Finished with a cloud-like Cool Whip topping, fresh quartered strawberries, and a luscious drizzle of melted chocolate, this dessert captures the essence of summer in a slice. It’s a perfect treat for gatherings or whenever you crave an irresistible sweet treat.

Why You’ll Love This Recipe

Combines the natural sweetness of strawberries with creamy white chocolate pudding filling.
Simple poke cake technique transforms a boxed cake mix into a gourmet dessert.
Decorated with fresh strawberries and melted chocolate for an elegant presentation.

Ingredients

Strawberry cake mix: A 15.25 oz box forms the moist base packed with strawberry flavor.
Eggs, oil, and water: Standard ingredients listed on the cake mix box to create the batter.
Milk: 4 cups of whole milk for preparing the instant white chocolate pudding for creamy filling.
Instant white chocolate pudding mix: Two 3.3 oz boxes that hydrate quickly to fill the cake pockets with sweetness.
Cool Whip: An 8 oz container used as a light, fluffy topping layer over the pudding.
Fresh strawberries: Approximately 12 oz, quartered to add natural fruitiness and texture topping.
Melting chocolate: 7 oz of Baker’s dipping chocolate, almond bark, or chocolate chips melted for drizzling.

Instructions

Prepare the Strawberry Cake Batter: Following the instructions on the cake mix box, combine the strawberry cake mix with eggs, oil, and water to form a smooth batter. This forms a tender and fruity cake base that sets the flavor profile.
Bake the Cake: Pour the batter evenly into a greased 9×13 inch baking dish and bake as directed. Baking ensures a perfectly risen cake that’s moist and ready to absorb the pudding filling.
Cool and Poke Holes: Let the cake cool for about 10 minutes until warm but manageable. Using the handle of a wooden spoon, poke deep holes all over the cake to allow the white chocolate pudding to soak in fully.
Mix and Pour the Pudding: Whisk together the two pudding mixes with 4 cups of milk as per the package directions. Pour the pudding over the cake right before it thickens so it seeps into the holes, enhancing each bite with creamy texture.
Let Pudding Set: Allow the cake with pudding to sit at room temperature for 5 minutes. This resting time helps the pudding to settle and infuse into the cake, balancing moisture and flavor.
Spread the Cool Whip: Evenly spread an 8 oz container of Cool Whip over the pudding layer. This light topping adds a fluffy sweetness and visually appealing white layer that contrasts beautifully with the cake and strawberries.
Melt the Chocolate: In a microwave-safe bowl, melt 7 oz of your preferred chocolate in short 15 to 30 second bursts, stirring frequently until smooth and glossy. This melted chocolate will add richness and elegance to the finished cake.
Assemble the Toppings: Arrange quartered fresh strawberries uniformly over the Cool Whip. Drizzle the melted chocolate over the strawberries and cream for a striking look and added flavor complexity.
Chill Before Serving: Refrigerate the completed cake for a couple of hours. This setting time allows the pudding and chocolate to firm up, making slicing cleaner and the dessert more enjoyable cold.

You Must Know

Use any brand of strawberry cake mix and follow its specific instructions for batter consistency.
Adjust the strawberry quantity to your taste; additional fruit works wonderfully as extra topping.
Vanilla or chocolate pudding can be substitutes if you prefer a different flavor profile.
Store leftovers covered in the refrigerator for up to 3 days to maintain freshness.
Melting chocolate can be swapped with almond bark or chocolate chips without sacrificing texture or flavor.

Storage Tips

Cover the cake tightly with plastic wrap or store in an airtight container. Refrigerate for up to three days to keep the cake moist and the toppings fresh.

Serving Suggestions

Serve chilled for a refreshing treat. Pair with a scoop of vanilla ice cream or a glass of cold milk for an extra indulgent experience.

Professional Tips

Make deep and evenly spaced holes using a wooden spoon handle to ensure pudding distributes thoroughly.
Pour pudding gradually and swiftly before it thickens to achieve perfect soaking.
Use quality melting chocolate for smooth drizzling and slight shine once set.

FAQs

Can I use homemade strawberry cake instead of box mix?: Yes, homemade strawberry cake works well, but ensure it is sturdy enough to hold the pudding without becoming soggy.
What is the best way to melt chocolate for drizzling?: Melt chocolate slowly in the microwave in short bursts, stirring frequently for a smooth consistency without burning.
Can I prepare this cake a day ahead?: Absolutely, this cake tastes even better after chilling overnight when flavors meld beautifully.
Is there a dairy-free alternative for pudding and toppings?: Dairy-free pudding mixes and whipped coconut toppings are suitable substitutes to make this recipe vegan friendly.
How do I prevent the cake from becoming too soggy?: Poke holes moderately and allow pudding to soak briefly before chilling to avoid excess moisture saturation.
Can I freeze leftovers?: Freezing is not recommended as it may alter the texture of the pudding and whipped toppings. Refrigerate instead.