Chocolate Covered Strawberry Poke Cake is a fun, showstopping twist on the classic poke cake—chocolate sponge soaked with strawberry syrup, finished with whipped cream, fresh berries, and a glossy chocolate ganache. I’ve made this several times for family gatherings and found it reliably impressive and easy to scale. If you love the flavors of chocolate-covered strawberry pie, this poke cake captures that same pairing in a simpler, crowd-pleasing format.
Why Make This Recipe
- Big payoff with little fuss: the poke-and-soak method keeps the cake moist and flavor-packed without complicated layers.
- Great for entertaining: it slices neatly and feeds a crowd when made in a 9×13-inch pan.
- Fresh fruit brightens dessert nutrition slightly—strawberries add vitamin C and fiber.
- Make-ahead friendly: you can assemble the day before for less stress on party day.
- Personal insight: I love that the chocolate ganache sets into a shiny coat that contrasts with tender, strawberry-soaked crumb—people always ask for the recipe.
Recipe Overview
- Prep time: 20 minutes (plus 15 minutes to make ganache and 1–2 hours chilling)
- Cook time: 25–30 minutes at 350°F (175°C)
- Total time: about 2 hours (including chill time)
- Servings: 12 (9×13-inch pan)
- Difficulty: Easy
- Method: Bake a chocolate cake, poke holes, pour strawberry syrup and sweetened condensed milk into holes, chill, top with whipped cream and fresh strawberries, finish with warm chocolate ganache.
My Experience Making This Recipe
I tested this recipe three times, tweaking liquid amounts and chilling time to avoid a soggy center. I discovered that chilling at least 1 hour helps the syrup integrate without collapsing the crumb, and that a slightly cooler ganache (about 95°F) gives a glossy pour without melting the whipped topping.
How to Make Chocolate Covered Strawberry Poke Cake
Start with a baked chocolate cake in a greased 9×13-inch pan (I use a boxed mix or a reliable scratch recipe—bake at 350°F for 25–30 minutes). While the cake is still warm, poke holes about 1/2 inch apart using the handle of a wooden spoon. Combine 12 oz strawberry syrup (or 1 envelope strawberry gelatin dissolved in 1½ cups hot water and cooled slightly) with 14 oz sweetened condensed milk and pour evenly over the cake so the liquid sinks into the holes. Chill 1–2 hours, spread 2 cups whipped topping, arrange 2 cups sliced fresh strawberries, and finish with 8 oz chocolate ganache poured warm over the top for that chocolate shell. For a lighter strawberry touch, compare this technique with my simple strawberry poke cake where I swap the ganache for a strawberry glaze.
Expert Tips for Success
- Cool slightly before poking: poke when the cake is warm (not hot) so holes form cleanly without tearing the crumb.
- Measure liquids: use about 1¾ to 2 cups total soaking liquid for a 9×13 pan—too much causes sogginess; too little leaves dry spots.
- Make ganache right: heat 1 cup (240 ml) heavy cream to just below a simmer (~200°F), pour over 8 oz (225 g) chopped semisweet chocolate, let sit 2 minutes, then stir until smooth and cool to ~95°F before pouring to avoid melting the whipped topping.
- Use room-temperature ingredients for even crumb and lift—eggs and liquids should be around 70°F.
- For clean slices, chill thoroughly and use a hot, dry knife (dip in hot water, wipe dry between cuts) for tidy pieces.
I also like adding a crunchy element like a crumble for texture, borrowing a technique from the Berrylicious Strawberry Crunch Cheese Cake when I want extra contrast.
How to Serve Chocolate Covered Strawberry Poke Cake
- Serve chilled: slices hold best after at least 1 hour of refrigeration and look polished when cold.
- Garnish smart: top each slice with a whole glazed strawberry or a mint sprig for color and freshness.
- Pairings: a light espresso or a berry-infused tea balances the sweetness nicely.
- Occasion ideas: bridal showers, birthday parties, summer barbecues—this cake adapts well to seasonal fruit and decorations.
Storage and Reheating Guide
- Refrigeration: store covered in the refrigerator for up to 3–4 days in an airtight container or wrapped tightly with plastic wrap.
- Freezing: freeze uncut bars (firmly wrapped in plastic and foil or in an airtight freezer-safe container) for up to 1 month; thaw overnight in the refrigerator before serving. Avoid freezing after topping with whipped cream—it degrades texture.
- Reheating: this is best served chilled; if you prefer slightly less firm ganache, let slices sit at room temperature for 20–30 minutes before serving. Do not microwave assembled slices—microwaving will make whipped topping collapse.
Recipe Variations
- Gluten-free: use a gluten-free chocolate cake mix or a tested 9×13 gluten-free cake recipe and follow the same poke-and-soak steps.
- Dairy-free: swap coconut condensed milk and a dairy-free whipped topping, and make ganache with coconut cream and dairy-free chocolate.
- Extra chocolate: replace the cake with a fudgy brownie base for a denser dessert—try a brownie approach like my brownie cake chocolate fudge.
- Lighter version: use reduced-sugar strawberry syrup, light whipped topping, and reduce sweetened condensed milk by half, adding 1 cup milk to maintain liquid balance.
Nutritional Highlights
- Fresh strawberries add vitamin C, fiber, and antioxidants.
- This dessert is higher in sugar and saturated fat due to sweetened condensed milk, whipped topping, and ganache—enjoy in moderation and consider portioning into 12–16 slices.
- Allergen information: contains wheat (gluten), dairy, and eggs unless adapted; check chocolate labels for traces of nuts if allergies are a concern.
Troubleshooting Common Issues
- Soggy center: likely from too much liquid—reduce soaking liquid by 1/4 cup and chill longer to let it set.
- Dry spots after poking: holes may be too far apart or liquid too viscous—poke closer (about 1/2 inch apart) and slightly warm the syrup so it penetrates better.
- Runny ganache: if ganache is too thin, cool it until it thickens to a pourable but not watery consistency (about 95–100°F); if too thick, warm gently over a bain-marie.
Frequently Asked Questions
Q1: Can I use a boxed cake mix or should I make the cake from scratch?
A1: Both work well; boxed mixes are convenient and reliable for consistent texture. If using a box mix, follow package directions but bake in a 9×13 pan at 350°F and watch for doneness—a toothpick should come out with a few moist crumbs at 25–30 minutes. Scratch cakes let you control sugar and cocoa levels, which I prefer when balancing with very sweet syrup.
Q2: How long should I chill the cake before adding whipped topping and ganache?
A2: Chill at least 1 hour so the syrup distributes evenly and the crumb firms up. For best slicing and cleaner layers, chill 2 hours or overnight; then spread whipped topping and add ganache just before serving or a few hours ahead.
Q3: What’s the best way to get a shiny, smooth ganache finish?
A3: Heat cream to about 200°F (just below simmer), pour over finely chopped chocolate, and let it sit 2 minutes before stirring gently until glossy. Cool to about 95°F before pouring to prevent melting the whipped topping and to achieve a smooth, shiny surface.
Q4: Can I make this ahead for a party and how far in advance?
A4: Yes—assemble the cake (through the whipped topping) up to 24 hours ahead and keep refrigerated. Add the ganache within a few hours of serving for best shine and texture, or pour the ganache up to 6 hours ahead if you need the convenience—it will hold but may lose a little gloss.
Chocolate Covered Strawberry Poke Cake
- Total Time: 120 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A fun twist on the classic poke cake, featuring chocolate sponge soaked with strawberry syrup and topped with whipped cream and chocolate ganache.
Ingredients
- 1 chocolate cake mix (or scratch recipe)
- 12 oz strawberry syrup or 1 envelope strawberry gelatin dissolved in 1½ cups hot water
- 14 oz sweetened condensed milk
- 2 cups whipped topping
- 2 cups sliced fresh strawberries
- 8 oz semisweet chocolate, chopped
- 1 cup (240 ml) heavy cream
Instructions
- Bake the chocolate cake in a greased 9×13-inch pan at 350°F (175°C) for 25–30 minutes.
- While the cake is warm, poke holes about 1/2 inch apart using the handle of a wooden spoon.
- Combine strawberry syrup with sweetened condensed milk and pour evenly over the cake.
- Chill the cake for 1–2 hours.
- Spread the whipped topping over the chilled cake.
- Arrange sliced strawberries on top.
- Make ganache by heating heavy cream and pouring it over the chopped chocolate; stir until smooth and cool to about 95°F before pouring over the cake.
Notes
For a lighter touch, you may substitute chocolate ganache with a strawberry glaze. Ensure to chill the cake thoroughly for cleaner slices.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 35g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg