Strawberry Milkshake Poke Cake

This Strawberry Milkshake Poke Cake tastes like a thick, creamy strawberry milkshake poured over rich chocolate cake — soft, moist, and full of fresh berry flavor. The cake soaks up sweetened condensed milk and gets a light, pink whipped cream layer made from heavy cream and strawberry puree. It’s easy because you use a boxed chocolate cake mix and just whip a few fresh ingredients to top it. Chill it for an hour or two and you have a dessert that serves a crowd with very little hands-on time. Serve slices with extra fresh strawberries or a scoop of vanilla ice cream for a special finish. For a quick boost of berry flavor, use a spoonful of homemade or store-bought strawberry sauce like the best strawberry sauce for desserts.

Table of Contents

Why You’ll Love This Strawberry Milkshake Poke Cake

Uses a boxed chocolate cake mix so prep is fast and predictable.
Poking the cake makes every bite extra moist and dessert-like.
Sweetened condensed milk adds a creamy, caramel-like sweetness that keeps the cake tender.
Strawberry whipped cream is light, fresh, and gives a true milkshake vibe without blending dairy into the cake batter.
Great for parties, potlucks, or weeknight dessert because it can sit in the fridge and get better with time.
Fresh strawberries on top add color, texture, and natural brightness.
Flexible — swap the puree or toppings if you want a different flavor profile.
Serves a crowd from one 9×13-inch pan, making it easy to scale.

What Is Strawberry Milkshake Poke Cake?

Strawberry Milkshake Poke Cake is a chocolate cake base that is pierced after baking so a sweet, creamy liquid can soak in. This version uses sweetened condensed milk to seep into the holes, which keeps the cake ultra-moist and gives a touch of caramelized sweetness. The top is finished with whipped heavy cream folded with fresh strawberry puree, which creates a light, pink cream layer that tastes like a strawberry milkshake. The result is part cake, part pudding, part mousse — a comfort dessert that feels both nostalgic and fresh. It’s perfect for casual gatherings, summer nights, brunch-style desserts, or any time you want something that feels special without a lot of fuss.

Ingredients for Strawberry Milkshake Poke Cake

For the Base

1 chocolate cake mix (box mix)

For the Soak

1 can sweetened condensed milk (14 oz)

For the Strawberry Whipped Cream

1 cup heavy cream (240 ml)
1 cup strawberry puree
1/4 cup powdered sugar (about 30 g)

To Serve

Fresh strawberries for topping

Ingredient Notes (Substitutions, Healthy Swaps)

Chocolate cake mix: Use your favorite brand or a gluten-free boxed mix if needed. You can also use a homemade chocolate cake recipe, but baking time may vary.
Sweetened condensed milk: This is the key to the classic poke cake texture. For a lighter option, try evaporated milk mixed with sugar (not identical, but lighter). Keep in mind flavor and moisture will differ.
Heavy cream: For a lower-fat option, use chilled whipping cream labeled for whipping, but the texture will be lighter. Avoid using half-and-half — it won’t whip properly.
Strawberry puree: Make it from fresh or frozen strawberries blended and strained for smoothness. You can use a thick store-bought strawberry puree or strained jam thinned with a little water if needed.
Powdered sugar: Confectioners’ sugar stabilizes the whipped cream; to cut sugar slightly use less, but the cream may be softer. A small pinch of cream of tartar can help stabilize if you reduce sugar.
Fresh strawberries: Substitute with other berries (raspberries, sliced peaches) for a different finish, but label these changes as optional.

Step-by-Step Instructions

Step 1 – Bake the cake

Prepare the chocolate cake according to the package instructions. Use the pan size recommended and bake in a 9×13-inch pan.
Let the cake cool completely in the pan on a wire rack. Cooling fully keeps the cake from becoming soggy when you add the condensed milk.

Visual cue: The cake should be completely cool to the touch and no steam should rise from the pan.

Step 2 – Poke the cake

Once cool, use a fork to poke holes all over the top. Make holes about 1 inch apart, going nearly to the bottom but not through the pan.

Pro cue: Aim for holes that are deep but not full-length; they should allow the condensed milk and flavors to sink in evenly.

Step 3 – Pour the sweetened condensed milk

Pour the entire can of sweetened condensed milk evenly over the cake. Allow it to seep into the holes and coat the surface. Use the back of a spoon to help spread it gently if needed.

Visual cue: The cake will darken slightly and look glossy where the milk soaked in.

Step 4 – Make the strawberry whipped cream

In a mixing bowl, whip 1 cup heavy cream and 1/4 cup powdered sugar until stiff peaks form.
Fold in 1 cup strawberry puree until evenly pink and light.

Pro cue: Chill the mixing bowl and beaters for 10–15 minutes before whipping for faster, stiffer peaks.

Step 5 – Top and chill

Spread the strawberry whipped cream evenly over the top of the cake. Cover and refrigerate for at least 2 hours to let flavors meld and for the texture to set.

Visual cue: The whipped cream will hold its shape and the cake will be noticeably firmer after chilling.

Step 6 – Serve

Before serving, top with fresh strawberries. Slice and serve chilled.

Pro Tips for Success

Cool fully: Never add the sweetened condensed milk while the cake is warm; warm cake will absorb too quickly and become gluey.
Even pokes: Use a fork or a wooden spoon handle to poke uniform holes so the milk spreads evenly.
Chill equipment: Cold bowls and beaters help cream whip faster and reach stiffer peaks.
Fold gently: When adding strawberry puree to whipped cream, fold with a spatula to keep air in the cream.
Taste the puree: If your strawberry puree is tart, add a teaspoon of sugar before folding to balance flavor.
Serve cold: This cake tastes best well-chilled; serve it after at least 2 hours in the fridge.
Cut clean slices: Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices.
Stabilize for longer events: Add 1 teaspoon unflavored gelatin dissolved in 2 tablespoons warm water to the whipped cream if you need it to hold for many hours.

Flavor Variations

Optional: Strawberry Cheesecake Twist — Fold 4 ounces softened cream cheese into the whipped cream before adding puree for a cheesecake-like layer.
Optional: Mixed Berry — Replace half the strawberry puree with raspberry puree for a brighter berry flavor.
Optional: Mint Refresh — Fold a teaspoon of finely chopped fresh mint into the whipped cream for a fresh finish.
Optional: Chocolate Drizzle — Drizzle melted chocolate over the top before serving for extra chocolate punch.
Optional: Citrus Lift — Add 1 teaspoon lemon zest to the strawberry puree to sharpen the berry flavor.
Optional: Fruity Swirl — Spoon a little extra strawberry puree on top in a swirl for stronger color and flavor.

Serving Suggestions

Serve with a scoop of vanilla ice cream for an extra creamy pairing.
Plate with extra fresh strawberry halves and a sprig of mint for color.
Offer small bowls of strawberry sauce or chocolate syrup for guests to add.
Bring it to summer barbecues, birthday parties, or potlucks — it travels well if kept chilled.
Cut into small squares for a dessert buffet or into larger slices for plated dessert.
Pair with strong coffee or a simple milk for a classic milkshake-and-cake combo.

Make-Ahead, Storage & Reheating

Make-ahead: You can bake the cake and pour the sweetened condensed milk up to 24 hours before adding the whipped topping. Keep the unwhipped cream and powdered sugar chilled separately until ready to whip.
After assembly: Covered in the refrigerator, this cake keeps well for 3–4 days. The whipped cream may soften over time but will still taste great.
Reheating: This cake is best served cold and is not meant to be reheated. If you prefer a warmer bite, take individual slices out for 10–15 minutes at room temperature — do not microwave, as the whipped topping will break down.

Texture changes: The cake will become moister over time as the milk continues to soak in. The whipped layer will soften slightly after a day but will remain pleasant.

Storage and Freezing Instructions

Refrigeration: Store covered in the refrigerator for 3–4 days. Use an airtight container or cover the pan tightly with plastic wrap.
Freezing: Freezing is not recommended for the fully assembled cake because the whipped cream and strawberry puree can separate and turn watery after thawing. If you must freeze, freeze only individual undecorated slices wrapped tightly, and thaw in the refrigerator; expect some texture loss. A better option is to freeze the baked, cooled cake layer (without condensed milk or topping) for up to 1 month, then thaw, poke, pour, and assemble fresh.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
470 | 5 g | 62 g | 19 g | 1.5 g | 300 mg

Estimates vary by brands and portions.

FAQ About Strawberry Milkshake Poke Cake

Q: Why did my whipped cream become watery?
A: Whipped cream can break if overmixed or left at room temperature. Chill the bowl and beaters, stop when stiff peaks form, and keep the cake refrigerated.

Q: Can I use thawed frozen strawberries for the puree?
A: Yes. Thaw, drain excess water, then blend and strain for best texture.

Q: The cake looks soggy after adding condensed milk — is that normal?
A: The top will look moist but should not be runny. If the cake was still warm when you poured the milk, it can become overly dense. Always cool completely first.

Q: How long should I chill the cake before serving?
A: At least 2 hours. Chilling overnight gives the best texture and flavor melding.

Q: Can I use light or fat-free sweetened condensed milk?
A: You can, but flavor and richness will be reduced. Texture may be slightly thinner.

Q: My cake fell in the middle while baking. Can I still use it?
A: Yes. Level the surface if needed, then poke and pour the milk. The soak will fill low spots and redistribute moisture.

TastyInspo Notes

Swirl a small spoon of extra strawberry puree on top in a decorative pattern before adding fresh berries for a pretty finish.
For party-ready presentation, pipe the strawberry whipped cream around the edges and leave the center flat for berries.
Toasted sliced almonds or crushed cookies sprinkled at serving add a crunchy contrast.
Use ripe, sweet strawberries for puree to avoid adding extra sugar.
If you want cleaner slices, chill the cake longer — a firm chill helps the topping set.
Label your serving plate with a small accent (mint leaf or thin chocolate curl) for a cafe-style touch.

Troubleshooting

Bland flavor: Boost the strawberry puree or add a teaspoon of lemon juice to lift flavors. A pinch of salt in the cake batter or whipped cream can also enhance taste.
Cake too dry: Make sure you used the full can of sweetened condensed milk and that the cake was cooled before pouring. If already dry, serve with ice cream or extra puree.
Whipped cream won’t thicken: Use very cold cream, a cold bowl, and fresh heavy cream with at least 30% fat. Chill equipment if needed.
Whipped cream collapses: Avoid overbeating and keep the cake refrigerated until serving. If collapse happens, rewhip another small batch and spread on top.
Too sweet: Reduce powdered sugar slightly in the whipped cream or add a touch of lemon zest to cut sweetness.
Watery topping after thawing: If you freeze and thaw, the puree can separate; avoid freezing the finished cake for best texture.

Final Thoughts

This Strawberry Milkshake Poke Cake gives you the comfort of a chocolate cake with the bright, creamy lift of strawberries. It’s easy to put together, makes a big impression, and improves after chilling. Use fresh berries and a good puree for the best taste, and plan ahead so the flavors can meld.

Conclusion

For a visual guide and a variation on this recipe, you can see a similar version on Strawberry Milkshake Poke Cake – Beyond Frosting.

Strawberry Milkshake Poke Cake (Easy, Creamy, and Fun!)