Strawberry Poke Cake Recipe with Sweetened Condensed Milk: Moist Layers with Strawberry Infusion

This strawberry poke cake delivers moist, flavorful layers with minimal effort. The secret lies in the sweetened condensed milk, which soaks into the cake for extra richness.

I’ve tested this recipe countless times—every bite stays tender, and the strawberry infusion shines through. Perfect for gatherings or a special dessert at home.

Ingredients for Strawberry Poke Cake Recipe with Sweetened Condensed Milk

These pantry staples and fresh strawberries create a showstopping dessert with minimal effort.

The sweetened condensed milk is non-negotiable here—Eagle Brand is the gold standard (available at any Walmart or Target). Use full-fat for that ultra-rich soak that makes this cake legendary. Buttermilk matters too; low-fat versions won’t give you the same tender crumb. For the strawberries, pick bright red, firm berries—organic if possible, but conventional works just fine.

No buttermilk? Whole milk plus 1 tbsp vinegar does the trick. Swap the Jell-O for strawberry gelatin if you prefer a firmer set. The whipped topping can be homemade whipped cream (heavy cream + powdered sugar), but Cool Whip holds up better for make-ahead. For extra strawberry punch, fold diced berries into the cake batter too.

This cake keeps 5 days refrigerated (covered tightly). The flavors actually deepen overnight. Freeze slices for up to 3 months—thaw in the fridge before serving. Best made the day before serving so the condensed milk fully soaks in.

Step-by-Step Instructions for Strawberry Poke Cake with Sweetened Condensed Milk

This method guarantees a moist cake with vibrant strawberry flavor in every bite.

Step 1: Prepare and Bake the Cake Base

Preheat your oven to 350°F and grease a 9×13-inch baking pan. In a large bowl, whisk together the 2 cups All-Purpose Flour, 1.5 cups Granulated Sugar, 2 tsp Baking Powder, 0.5 tsp Baking Soda, and 0.5 tsp Salt until fully combined. This dry mix ensures even distribution of leavening agents.

In a separate bowl, cream the 0.5 cup Unsalted Butter with the 2 whole Large Eggs, 2 tsp Vanilla Extract, and 1 cup Buttermilk until smooth. Gradually fold the dry ingredients into the wet mixture until just combined—overmixing will result in a dense cake. Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.

Step 2: Poke and Infuse with Sweetened Condensed Milk

Remove the cake from the oven and let it cool for 10 minutes. Using the handle of a wooden spoon, poke holes evenly across the entire surface, spacing them about 1 inch apart and pressing down firmly to create deep wells. These holes will allow the liquid to penetrate fully.

Slowly pour the 1 can Sweetened Condensed Milk over the warm cake, ensuring it fills each hole completely. The milk will seem excessive at first, but it will absorb fully as the cake cools. Let it sit for 15 minutes to soak in, creating a rich, moist foundation for the next layers.

Step 3: Add Strawberry Jell-O Layer

In a small saucepan, heat the 2 cups Fresh Strawberries over medium heat for 3-4 minutes until they soften and release their juices. Stir in the 1 box Strawberry Jell-O until fully dissolved. This step intensifies the strawberry flavor and thickens the mixture slightly for better coverage.

Pour the strawberry mixture evenly over the cake, spreading it gently with a spatula to ensure it seeps into the holes. Refrigerate for 1 hour to allow the Jell-O to set partially. This layer adds a vibrant color and tangy contrast to the sweetness of the condensed milk.

Step 4: Finish with Whipped Topping

Once the Jell-O layer is set, spread the 1 cup Whipped Topping evenly over the top of the cake, creating a smooth, creamy finish. The whipped topping balances the richness of the other layers and adds a light, airy texture.

Refrigerate the cake for at least 2 additional hours (or overnight) to allow all layers to fully set and meld together. This chilling time is critical for achieving the perfect sliceable consistency and ensuring every bite is infused with moisture and flavor.

Wine and Beer Pairings for This Dish

Sweet Wines

Moscato d’Asti from Italy pairs beautifully with this dessert. Its light effervescence and notes of peach and apricot complement the strawberry flavors. I recommend Saracco Moscato d’Asti for its consistent quality and affordability. 🍷

Dessert Wines

For a richer pairing, try a late-harvest Riesling. The honeyed sweetness balances the cake’s richness without overpowering it. Chateau Ste. Michelle makes an excellent Washington state version that’s widely available.

Sparkling Options

Prosecco’s crisp acidity cuts through the dessert’s sweetness. Look for La Marca Prosecco—its fine bubbles and subtle apple notes work wonderfully. Serve well-chilled for the best experience.

Beer Pairings

Fruit beers are a natural match. Lindeman’s Framboise, a Belgian raspberry lambic, offers tart berry flavors that echo the strawberry. Its 4% ABV makes it light enough to enjoy with dessert. 🍺

Coffee Pairing

A cup of cold brew coffee with a splash of cream provides a nice contrast. The bitterness balances the sweetness, while the creaminess complements the cake’s texture. I prefer Stumptown for its smooth, chocolatey notes.

Non-Alcoholic

Sparkling strawberry lemonade is perfect for all ages. Mix 1 cup lemonade with ½ cup sparkling water and muddled strawberries. The carbonation refreshes your palate between bites.

Frequently Asked Questions