Chocolate Covered Strawberry Poke Cake

A moist and decadent chocolate cake infused with fresh strawberry puree, topped with whipped topping and drizzled with chocolate syrup, making it a delightful dessert for every occasion.

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Prep Time 15

Cook Time 30

Total Time 1 15

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

Cake Ingredients

1 box chocolate cake mix You can substitute with a homemade chocolate cake recipe.
1 cup water Use milk for a richer taste if preferred.
1/2 cup vegetable oil Can be swapped for canola oil or melted coconut oil.
3 large eggs Use flax eggs for a vegan alternative.

Filling and Topping

1 cup strawberry puree Fresh or frozen strawberries can be blended into a puree.
1 cup whipped topping Homemade whipped cream is an excellent substitute.
1/2 cup chocolate syrup Make your chocolate ganache for a fancier touch.
3-5 whole fresh strawberries Substitute with raspberries if preferred.

Method

Preparation

Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch cake pan.
In a mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes until well combined.
Pour the batter into the prepared cake pan and bake according to package instructions or until a toothpick comes out clean.
Once baked, allow the cake to cool for about 15 minutes.
Using the end of a wooden spoon, poke holes all over the cake.
Pour the strawberry puree over the top of the cake, ensuring it seeps into the holes.
Allow the cake to cool completely and then refrigerate for at least 1 hour.

Topping

Spread whipped topping over the top of the cake.
Drizzle chocolate syrup over the whipped topping.
Garnish with fresh strawberries before serving. Enjoy!

Notes

Experiment with flavored syrups for different taste profiles. Serve with ice cream for an extra indulgent dessert. Store leftovers in the refrigerator for up to five days.