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Luscious Chocolate Covered Strawberry Poke Cake

This luscious Chocolate Covered Strawberry Poke Cake combines moist strawberry cake, creamy white chocolate pudding, fluffy whipped topping, fresh strawberries, and a rich chocolate drizzle. It’s easy, budget-friendly, and perfect for gatherings or weeknight treats.
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Ingredients
  

  • 1 box 15.25 oz strawberry cake mix + ingredients listed on box (usually eggs, oil, water)
  • 4 cups cold milk
  • 2 boxes 3.3 oz each instant white chocolate pudding mix
  • 8 oz tub Cool Whip thawed
  • 12 oz fresh strawberries quartered
  • 7 oz melted chocolate chocolate chips or melting wafers suitable for dipping or drizzling

Instructions
 

  • Preheat your oven according to the cake mix instructions (usually 350°F). Grease a 9x13-inch baking dish well. Prepare the strawberry cake batter as directed on the box, mixing just until smooth to avoid a dense texture.
  • Pour into the pan and bake for 25–30 minutes, until a toothpick inserted in the center comes out clean and the top springs back lightly when pressed. Let the cake cool for about 10 minutes—it should still be slightly warm.
  • Using the handle of a wooden spoon, poke holes all over the cake about 1 inch apart, pressing about ¾ of the way down. Avoid going all the way through to prevent sogginess.
  • Whisk together 2 boxes of instant white chocolate pudding mix with 4 cups cold milk for 1–2 minutes, until slightly thickened but still pourable. Pour immediately over the cake, spreading gently so it fills the holes. Let it set at room temperature for 5 minutes.
  • Spread the thawed Cool Whip evenly over the surface, making sure to reach the edges for a smooth finish.
  • Place 7 oz chocolate in a microwave-safe bowl and heat in 15–30 second intervals, stirring between each, until smooth and glossy. Do not overheat. If it becomes grainy, stir in 1 teaspoon vegetable oil to smooth it out. Let cool slightly.
  • Arrange the quartered strawberries evenly over the whipped topping, then drizzle with the melted chocolate. For cleaner lines, use a zip-top bag with a small corner snipped off.
  • Refrigerate for at least 2 hours to allow the pudding to set and the chocolate to firm. Slice with a sharp knife, wiping the blade between cuts for neat servings. Store refrigerated and do not leave at room temperature for more than 2 hours.