Q: Can I make this chocolate strawberry poke cake the day before?

A: Yes, and I actually recommend it. Make the cake and add the filling the day before. Store covered in the refrigerator overnight. Frost with the strawberry whipped cream the morning of, and add the fresh strawberries right before serving.

Q: Why do I add the condensed milk and hot fudge separately instead of mixing them together?

A: They each soak into the cake differently. The condensed milk is thin enough to really penetrate deep into the holes. The hot fudge is thicker and stays closer to the surface, creating a fudgier top layer. Adding them separately gives you two distinct flavors inside the cake instead of one blended filling.

Q: Can I use fresh strawberries in the whipped cream instead of freeze-dried?

A: Fresh strawberries have too much moisture and will cause the whipped cream to break down quickly. Freeze-dried strawberries give you all the flavor and color with none of the liquid, which is what keeps this frosting light and stable.

Q: Where do I find freeze-dried strawberries?

A: Check the snack or dried fruit aisle at your grocery store. Target, Trader Joe's, and Amazon all carry them. They usually come in small pouches and are sometimes labeled as crispy strawberries.

Chocolate Strawberry Poke Cake with Hot Fudge Filling

Ingredients

Units Scale

For the Cake

1 box Devil's Food Cake Mix (Duncan Hines recommended)
3 eggs
1 cup water
1/2 cup light olive oil

For the Filling

1 can (14 oz) sweetened condensed milk
1 jar hot fudge sauce

For the Strawberry Whipped Cream

1 1/2 cups heavy whipping cream, cold
1/2 cup confectioners' sugar
1 teaspoon vanilla bean paste or vanilla extract
1 cup freeze-dried strawberries, ground to a fine powder

For Decorating

Fresh strawberries, halved

Cook Mode Prevent your screen from going dark

Instructions

1. Mix the cake mix and bake according to the directions on your box. When the timer goes off, remove the cake from the oven and let it rest for 10 minutes.

2. Using the round handle of a wooden spoon, poke holes all over the top of the warm cake, spacing them 1 to 2 inches apart and pressing all the way down to the bottom.

3. Pour the sweetened condensed milk slowly and evenly over the cake, filling all the holes. Let it soak in for a minute or two.

4. Warm the hot fudge in the microwave for 30 to 60 seconds until pourable. Pour it over the top of the cake, covering as much of the surface as possible and filling any remaining holes.

5. Cover the cake tightly with plastic wrap and refrigerate for 2 to 3 hours, or overnight.

6. Grind the freeze-dried strawberries in a blender until you have about 1 cup of fine powder.

7. In a chilled mixer bowl, beat the heavy whipping cream starting on slow then increasing to medium. When the cream thickens, add the confectioners’ sugar and vanilla. Beat to a medium peak. With the mixer on slow, add the strawberry powder. Switch off and fold in any remaining powder with a spatula until the cream is a slight pink color throughout.

8. Spread the strawberry whipped cream evenly over the chilled cake. Layer halved fresh strawberries on top as a design. Refrigerate until ready to serve. Add fresh strawberries right before serving.

Notes

This cake is even better made the day before. Overnight chilling lets the filling soak all the way through.
Always poke and fill the cake while it is still warm from the oven for the best absorption.
Chill your mixing bowl and beaters in the freezer for 10 minutes before making the whipped cream.
Add the fresh strawberries right before serving to prevent juice from weeping into the frosting.
Leftovers should be kept covered in the refrigerator for up to 3 days.

Author: Susan Buonpane