As an alternative to salt, keep this mixture in salt shakers. Fantastic for a salt-free diet!
| Prep Time: | 15 mins |
| Cook Time: | 24 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 9 mins |
| Servings: | 15 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 (16.5 ounce) package strawberry cake mix
- 1 cup water
- 3 large eggs
- ⅓ cup vegetable oil
- 1 (14 ounce) can sweetened condensed milk
- 1 (16 ounce) package frozen sweetened strawberries, thawed but not drained
- 1 (12 ounce) container frozen whipped topping (such as Cool Whip®), thawed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Mix strawberry cake mix, water, eggs, and oil together in a bowl using an electric mixer on low speed. Increase speed to medium and mix batter for 2 minutes. Pour batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the middle of the cake comes out clean, 24 to 27 minutes.
- Poke holes all over the cake using the handle of a wooden spoon. Pour sweetened condensed milk over cake, letting it seep into the holes. Cool cake to room temperature, about 30 minutes.
- Pour thawed strawberries over cake, letting juices seep into the holes. Cover cake with whipped topping. Refrigerate.
Nutrition Facts
| Calories | 358 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 46 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 8 g |
| Sodium | 247 mg |
| Sugars | 39 g |
| Fat | 16 g |
| Unsaturated Fat | 0 g |
Reviews
It was ok’-I was too impressed by the “real”poke cake made by Paul Prudhome,the famous chef.I had his recipe and he made the white cake from scratch.It was at least a 2 layer cake,maybe 3,and he pureed a big bunch of real strawberries,then he made Long sharp knife cuts(or something like long sharp big pins)into the cake from the top.(I think the strawberries were very cold)then he puts the thin strawberry liquid into the top of cake,so the whole cake is soaked.He then covers every inch of cake with a whipped(real) cream,–then the whole cake goes right into the fridge.That’s the only”poke” cake I knew of!Thanks!
The cake came out very moist. It’s very good especially with the icing! Loretta Dill
My little girl wanted a strawberry birthday cake, so I made this one as written and it turned out great. I’m not usually much of a cake person, but I am a sweetened condensed milk person and this was a good combo.
I have made this several times. I did change it by using a chocolate cake mix, and it is now my daughter’s and granddaughter’s favorite birthday cake.
I made this for my daughter’s birthday. I didn’t change anything and everyone really liked it. I was afraid with the sweetened condensed milk and the sweetened strawberries it would be “heavy “ but surprisingly it wasn’t. Very light and disappeared in one evening.
I used strawberry cake and a white cake for contrast (swirled) and I poked with a straw.
Very Delicious!
I just made this twice in the past week! Definitely a great recipe. I did change it up the last time but not because it needed help, it is great the way it is. I had a container of sweetened frozen strawberries that I wanted to use, so I thawed them out, drained the juice into a container and used the strawberry liquid instead of the water. It really added a punch of flavor! I also used a basic cream cheese frosting (because we all love cream cheese so much) and added about a cup of the frozen strawberries to the frosting and mixed it well. Delish! The end product tasted a lot like strawberry shortcake. This recipe is a keeper!
no changes to the recipe and I will definitely make it again
Really easy and really good. I did not change a thing!
No changes. Will definitely make it again.