Strawberry Milkshake Poke Cake
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.
Ingredients
For the Base
- 1 box chocolate cake mix Any standard chocolate box mix will work.
For the Soak
- 1 can sweetened condensed milk 14 oz can, this is key for a classic sweet, dense soak.
For the Strawberry Whipped Topping
- 1 cup heavy cream Full-fat heavy cream whips best.
- 1 cup strawberry puree Make your own by blending fresh or thawed frozen strawberries.
- 1/4 cup powdered sugar Confectioners’ sugar helps stabilize the whipped cream.
To Serve
- as needed fresh strawberries Choose ripe berries for the brightest flavor.
Instructions
Preparation
- Prepare the chocolate cake according to the package instructions and bake it in a 9×13-inch pan. Let the cake cool completely in the pan.
- 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.
- Pour the sweetened condensed milk evenly over the top of the cake and let it sink into the holes.
- In a mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form.
- Fold the strawberry puree into the whipped cream until evenly combined.
- Spread the strawberry whipped cream evenly over the soaked cake. Refrigerate for at least 2 hours.
Notes
For a retro diner feel, pair a small scoop of vanilla ice cream beside each slice. Chill time is essential for the best texture and flavor.