This Strawberry Milkshake Poke Cake is a soft, chocolatey base soaked with sweetened condensed milk and topped with a light, pink strawberry whipped cream that tastes like a milkshake in cake form. The texture is moist and tender from the condensed milk, with a cool, airy strawberry topping and fresh berries that add a bright bite. It’s easy because the cake starts with a boxed chocolate mix and the strawberry topping whips up in minutes. Make it for a casual weeknight dessert, a summer potluck, or a simple celebration. Try serving slices with extra sliced strawberries on the side for a pretty plate and extra freshness. For a retro diner feel, pair a small scoop of vanilla ice cream beside each slice.

Why You’ll Love This Strawberry Milkshake Poke Cake

Uses a boxed cake mix for fast, low-effort prep without sacrificing flavor.
Condensed milk keeps the cake extra moist and tender, like a milkshake soaked cake.
Strawberry puree folded into whipped cream makes a fresh, light topping — not heavy frosting.
Ready to chill and serve in just a few hours; mostly hands-off once assembled.
Flexible for parties: top with whole berries, chocolate shavings, or toasted nuts (optional).
Kid-friendly and nostalgic — tastes like a strawberry milkshake in every bite.
Great for warm days because it’s served chilled and feels refreshing.
Easy to double or halve depending on crowd size.

What Is Strawberry Milkshake Poke Cake?

Strawberry Milkshake Poke Cake is a simple poke cake made from a chocolate boxed cake that’s baked, poked, and soaked with sweetened condensed milk, then topped with a whipped strawberry cream. The poke method means you pierce the cake after baking so the sweetened condensed milk seeps into the crumb, making each bite soft and moist. The whipped cream folded with strawberry puree creates a pink, milkshake-like topping that is light and fresh. The overall vibe is comforting and fun — perfect for casual dinners, backyard parties, potlucks, or an easy holiday dessert. It blends nostalgic milkshake flavors with a fuss-free assembly, so you get big flavor with little work. If you like strawberry shortcake, this is a similar, cooler version you can make in one pan and slice to serve. For a similar strawberry dessert idea, see this best strawberry shortcake recipe.

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 Topping

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: Any standard chocolate box mix will work. Use a gluten-free cake mix if you need a gluten-free dessert.
Sweetened condensed milk: This is key for the classic sweet, dense soak. For a lighter version (optional), mix evaporated milk with a little sugar, but texture and flavor will change.
Heavy cream: For a lower-fat option (optional), use a stabilized whipped topping, but it won’t be as fresh or silky. Full-fat heavy cream whips best and gives the right texture.
Strawberry puree: Make your own by blending fresh or thawed frozen strawberries. No sugar needed if your berries are ripe; add 1–2 teaspoons sugar only if they are tart.
Powdered sugar: Confectioners’ sugar helps the whipped cream stabilize and sweeten without graininess. For a slightly less sweet top, reduce to 3 tablespoons (optional).
Fresh strawberries: Choose ripe berries for the brightest flavor. You can also use sliced frozen berries thawed and drained in a pinch.

Step-by-Step Instructions

Step 1 – Bake the cake
Prepare the chocolate cake according to the package instructions and bake it in a 9×13-inch pan. Follow the mixing, baking temperature, and time on the box for best results. Let the cake cool completely in the pan before moving to the next step.
Visual cue: The cake should pull slightly from the pan edges and a toothpick should come out with a few crumbs, not wet batter.

Step 2 – Poke the cake
Once cool, poke holes all over the top of the cake with a fork or the handle of a wooden spoon, spacing holes about 1 inch apart across the entire surface.

Step 3 – Pour the sweetened condensed milk
Pour the 14 oz can of sweetened condensed milk evenly over the top of the cake. Let it sink into the holes and the crumb. If needed, gently tilt the pan so the liquid spreads to the edges.

Step 4 – Whip the cream
In a mixing bowl, whip the 1 cup heavy cream with the 1/4 cup powdered sugar until stiff peaks form. Make sure the bowl and beaters are cold for best whipping results.

Step 5 – Fold in the strawberry puree
Fold the 1 cup strawberry puree into the whipped cream until evenly combined and pink throughout. Be gentle to keep the whipped texture light.

Step 6 – Top and chill
Spread the strawberry whipped cream evenly over the soaked cake. Refrigerate the cake for at least 2 hours to let flavors meld and topping set.
Pro cue: Chill longer (4–6 hours or overnight) for the cleanest slices and best texture.

Pro Tips for Success

Cool completely: Always let the cake cool fully before poking and pouring the condensed milk — warm cake will absorb it too fast and get gummy.
Even holes: Space holes about 1 inch apart so the milk distributes evenly. Too few holes = uneven soak.
Whip to stiff peaks: For a stable topping, beat heavy cream until it holds stiff peaks but stop before it becomes grainy or starts to turn to butter.
Cold tools: Chill the mixing bowl and beaters for 10–15 minutes to help the cream whip faster.
Gentle folding: Fold the strawberry puree into the whipped cream in a few turns to keep it airy.
Chill time: Don’t skip the chill — at least 2 hours is needed; overnight is ideal for texture and flavor.
Fresh berries last: Add sliced strawberries just before serving to keep them bright and firm.
Use full-fat ingredients for the best mouthfeel and stability.

Flavor Variations

Chocolate-strawberry swirl (optional): Fold 2–3 tablespoons of chocolate ganache into half of the whipped topping and spread in swirls.
Vanilla bean boost (optional): Stir 1 teaspoon vanilla extract into the whipped cream before folding in strawberry puree.
Berry medley (optional): Replace half the strawberry puree with raspberry or blackberry puree for a mixed berry top.
Nut crunch (optional): Sprinkle chopped toasted almonds or hazelnuts over the top just before serving for texture.
Citrus twist (optional): Add 1 teaspoon lemon zest to the strawberry puree for a brighter, tangy finish.

Serving Suggestions

Serve chilled on a dessert plate with extra sliced fresh strawberries on top.
Add a small scoop of vanilla ice cream or a dollop of extra whipped cream beside each slice.
For a party, cut into small squares and serve as bite-sized bars.
Pair with a hot cup of coffee or cold milk for a classic combo.
Garnish with chocolate shavings or a dusting of powdered sugar for a pretty finish.
Bring to summer barbecues or potlucks; keep chilled until ready to serve.

Make-Ahead, Storage & Reheating

Make-ahead: You can bake and soak the cake a day ahead, then add the strawberry whipped topping and fresh berries just before serving. Chilling overnight usually improves flavor.
Storage: Store covered in the refrigerator for up to 4 days. Keep the cake in the pan, covered tightly with plastic wrap or a lid to prevent fridge smells and drying.
Reheating: This cake is meant to be served chilled. Reheating is not recommended because the whipped topping will deflate and the texture will change. If you prefer a slightly less cold slice, let it sit at room temperature for 10–15 minutes before serving.

Storage and Freezing Instructions

Refrigeration: Keeps well for up to 4 days when covered. Fresh strawberry slices may soften over time; remove them if you want longer fridge life.
Freezing cake (not recommended): Freezing is not ideal because the whipped strawberry topping will separate and become watery when thawed. If you must freeze, remove the whipped topping and berries first. Freeze the plain, soaked cake (well wrapped) for up to 2 months. Thaw in the refrigerator, then add fresh whipped cream and berries before serving.
Freeze components separately (recommended): Freeze leftover strawberry puree in an airtight container for up to 3 months for future use. Whip fresh cream when ready to serve.

Nutrition Facts (Per Serving)

Calories | Protein | Carbs | Fat | Fiber | Sodium
— | —: | —: | —: | —: | —:
325 kcal | 4 g | 45 g | 16 g | 1 g | 220 mg

Estimates vary by brands and portions.

FAQ About Strawberry Milkshake Poke Cake

Q: My cake seemed dry after adding the condensed milk — what went wrong?
A: Likely the holes were too few or the milk wasn’t poured evenly. Make more holes and pour slowly so the milk can sink in.

Q: The whipped topping is watery after folding in puree. How do I fix it?
A: Make sure the whipped cream reached stiff peaks before adding puree. Chill the bowl and beaters next time. If it’s already watery, chill the cake to firm what you can and re-whip fresh cream to top.

Q: Can I use frozen strawberries for the puree?
A: Yes. Thaw and drain excess liquid before pureeing to avoid a watery topping.

Q: How long should I chill before serving?
A: At least 2 hours, but 4 hours to overnight yields the best texture and cleaner slices.

Q: Can I make the cake without a boxed mix?
A: Yes, but the recipe uses a boxed mix for simplicity. If using a homemade chocolate cake, bake in a 9×13 pan and follow the same poke and soak method.

Q: Can I skip the powdered sugar in the whipped cream?
A: You can reduce it, but powdered sugar helps stabilize the whipped cream and sweetens without graininess. If you skip it, add a small amount of another stabilizer (like a pinch of cornstarch) or whip to slightly firmer peaks.

Notes

Use ripe strawberries for the puree for the most natural sweetness and color.
Chill the pan after baking for easier handling when spreading the topping.
For clean slices, use a knife warmed under hot water and wiped dry between cuts.
If your whipped cream softens, re-whip a small extra batch and lightly fold in to refresh the top.
Label leftovers with the date and use within 4 days for best quality.

Troubleshooting

Problem: Cake is gummy after soaking. Fix: You may have poured the milk while the cake was still warm. Always cool the cake fully before soaking.
Problem: Whipped cream will not thicken. Fix: Chill bowl and beaters, use full-fat heavy cream, and start on medium speed then increase.
Problem: Topping is too sweet. Fix: Reduce powdered sugar to 3 tablespoons or add a squeeze of lemon juice to the puree to balance sweetness.
Problem: Cake tastes bland. Fix: Make sure you used a good quality chocolate mix and evenly spread the condensed milk; consider adding 1 teaspoon vanilla to the cake batter if you make from scratch.
Problem: Berries get soggy in the fridge. Fix: Add fresh strawberries just before serving, or slice and store them separately.

Final Thoughts

This Strawberry Milkshake Poke Cake is a fast, crowd-pleasing dessert that combines moist chocolate cake with a fresh strawberry whipped topping for a milkshake-like finish that’s simple to make and easy to love. For more inspiration and a similar take on this idea, check this version on Strawberry Milkshake Poke Cake – Beyond Frosting.