Strawberry Chocolate Chip Poke

This strawberry chocolate chip poke cake has turned every potluck and birthday at my house into an instant celebration with zero stress. If you are searching for an easy, show stopping strawberry poke cake that uses simple grocery store ingredients, this recipe will become your new go to for quick weeknight desserts or festive gatherings. With just 10 minutes of prep time and a hands off 30 minute bake, you get a moist strawberry cake filled with sweetened condensed milk, mini chocolate chips, and whipped topping that tastes as special as it looks.

I first tried making this easy strawberry chocolate chip poke cake with my kids on a rainy afternoon, and the way the sweetened condensed milk soaked into the cake was absolutely magical. Almost overnight, this cake became our most requested birthday dessert because the combination of bright berry flavor with chocolatey bites is totally irresistible. Now, every time we bake it for a potluck or family movie night, the kitchen fills with the nostalgic scent of strawberry and everyone asks for seconds.

Gather Your Ingredients

• Strawberry cake mix box: Gives you reliable results with every bake and a classic pink color; look for mixes with real strawberry powder for best flavor and check the expiration date for freshness. Gluten free options work as a swap.
• Eggs, vegetable oil, and water (as listed on your box): Create the perfect cake base with airy crumb; use room temperature eggs for even rising, and choose neutral oil for best flavor.
• Sweetened condensed milk: Adds rich creamy sweetness and keeps the cake ultra moist; opt for a high quality brand or use coconut based condensed milk for a dairy free version.
• Mini chocolate chips: Melt slightly into the cake for gooey chocolate in every bite; choose semi sweet or milk chocolate chips, or try dairy free versions as needed.
• Whipped topping (like Cool Whip): Brings a light, fluffy finish and makes the cake easy to slice; homemade stabilized whipped cream also works well as a substitute.
• Hot fudge sauce, warmed: Adds a thick, glossy drizzle that makes the cake feel like a bakery treat; use store bought or make your own for a richer flavor.
• Fresh strawberries, chopped: Lend color, freshness, and a burst of berry flavor; substitute raspberries or skip entirely for classic style.

How to Make Strawberry Chocolate Chip Poke Cake

Prepare and Bake the Cake for a Fluffy Base:

Preheat your oven to 350°F and coat a 9 by 13 inch baking dish with non stick spray. Mix the strawberry cake batter as directed with eggs, oil, and water. Pour into the pan and smooth the top for even baking. Bake for 27 to 31 minutes, until the top springs back and a toothpick inserted into the center comes out clean. Let the kitchen fill with sweet strawberry aroma, but be careful not to overbake as this keeps your cake moist and tender.

Poke Holes for Perfect Soaking:

Let the cake cool for 5 to 10 minutes so it is warm but not hot to the touch. Using the handle of a wooden spoon or thick straw, poke holes about 1 inch apart all over the cake, pushing almost to the bottom of the pan. Wipe the utensil between pokes for neat holes that go deep enough for the filling to soak in.

Pour and Soak with Sweetened Condensed Milk:

Slowly drizzle the sweetened condensed milk evenly over the top of the cake, aiming to fill every hole. Watch as the creamy milk seeps in, disappearing into the cake. The cake should be slightly warm so it absorbs the milk but not so hot it falls apart. This ensures every bite is moist and flavorful.

Sprinkle Mini Chocolate Chips for Melty Goodness:

While the cake remains lightly warm, scatter mini chocolate chips evenly so they nestle into the holes and gently melt. This creates gooey pockets of chocolate close to the top. Cool the cake completely for about 1 hour at room temperature or on a wire rack before topping.

Spread Fluffy Whipped Topping for a Creamy Finish:

Dollop thawed whipped topping over the fully cooled cake. Use a spatula to spread in a thick layer from edge to edge. Create swirls with the back of a spoon for a professional look. Ensure the cake is cool so the topping does not melt or slide.

Drizzle with Hot Fudge and Garnish for “Bakery” Looks:

Warm the hot fudge until just pourable, then drizzle lines or zig zags across the whipped topping. Add extra mini chocolate chips and scatter chopped strawberries on top for freshness and color. Chill for at least 30 minutes to set the layers and make slicing easier before serving.

The first time I topped this cake with homemade hot fudge, my whole family went wild for the richer, glossier finish. If you want an extra chocolate strawberry effect, double the chips or add a handful of dark chocolate chunks before chilling. Sometimes we load this cake with as many fresh berries as possible during strawberry season, and when I discovered coconut whipped cream, it made the dessert light and allergy friendly for everyone.

Smart Swaps and Variations

This strawberry chocolate chip poke cake is endlessly adaptable. For gluten free needs, choose a certified gluten free strawberry cake mix and always check that your chocolate chips and toppings are safe. White or dark chocolate chips create a different flavor while coconut or almond based condensed milk and non dairy whipped topping make the cake dairy free. Swap in raspberries or blueberries for summer, sprinkle with cinnamon chips for warmth, or decorate with sprinkles for an occasion worthy dessert.

How to Store and Reheat Strawberry Chocolate Chip Poke Cake

For best results, cover leftover strawberry chocolate chip poke cake tightly with plastic wrap or a fitted lid and refrigerate for up to 4 days; the flavors meld together and the cake stays moist. To freeze, wrap individual slices in plastic and place them in an airtight container for up to 3 months. When ready to serve, thaw slices in the refrigerator overnight, and let the cake sit at room temperature for 10 to 15 minutes before eating for the creamiest texture and richest chocolate flavor.

What to Serve with Strawberry Chocolate Chip Poke Cake

Pair this strawberry chocolate chip poke cake with a scoop of vanilla ice cream or frozen yogurt for a cool contrast. Serve with a fresh fruit platter of kiwi, pineapple, or more berries for a bright, refreshing dessert table. For casual gatherings, offer coffee, iced tea, or homemade strawberry lemonade to round out a party menu and satisfy all ages.

Nutritional Benefits

Strawberry chocolate chip poke cake provides bursts of vitamin C and antioxidants from fresh berries if used as a topping. The recipe is naturally vegetarian when standard cake mix and whipped topping are chosen. Each slice is a reasonable treat at around 320 calories, making it a sweet way to celebrate while keeping portions balanced for sharing with friends and family.

Recipe Success Tips

If the cake seems dry, ensure you have poked holes deep enough and used enough condensed milk for it to soak through the cake layers. For clean, bakery style slices, be sure to chill the cake at least 30 minutes after adding the whipped topping. Chocolate chips can sink or clump if the cake is too hot, so let it cool to just warm for the perfect melted chocolate effect without a messy top.

This strawberry chocolate chip poke cake is always a runaway hit and makes even simple family dinners feel festive. Try it and enjoy how easily you can bring bakery quality celebration desserts to your table any night of the week.

Common Questions About This Recipe

→ What type of cake mix works best?

Strawberry-flavored box cake mix is recommended for a fruity flavor and soft texture.

→ Can I substitute mini chocolate chips?

Yes, regular chocolate chips or chopped chocolate bars work well for a similar result.

→ How should I store leftovers?

Cover and refrigerate. Enjoy within three days for best freshness and taste.

→ Is it necessary to chill the cake before serving?

Chilling helps flavors meld and creates a creamier texture, but serving at room temperature is also delicious.

→ Can I use homemade whipped cream instead of tub topping?

Yes, homemade whipped cream offers a lighter, fresher alternative to store-bought topping.