Are you a strawberry milk fan? Then you need to try this Strawberry Milkshake Poke Cake.
I can’t tell you how many glowing reviews this cake has received. I made it on a whim, hoping to test it out on my coworkers before I put it up on my blog. I was not expecting such amazing feedback. One person even claimed it was in their top five favorite desserts that I have made, and I’ve made a LOT of desserts.
This is a chocolate cake soaked in sweetened condensed milk and covered with a strawberry whipped cream. Top it with your favorite toppings, such as sprinkles and hot fudge.
I suggest enjoying a slice with a glass of milk. Flavored milk, like strawberry and chocolate, has the same nine essential nutrients as white milk. Every morning, I drink a large iced coffee with lots of milk. Sometimes, baristas joke that I just want coffee-flavored milk, and they are kind of right about that!
Whether it’s for a birthday party, Valentine’s Day, a shower or just a random weekday, any day is a good day for a fun, pink Strawberry Milkshake Poke Cake.
Strawberry Milkshake Poke Cake
- 1 box chocolate cake mix
- Ingredients on the box: eggs, oil, water (or milk)
- 1 jar sweetened condensed milk (14 oz)
For the Whipped Cream:
- 1½ cups heavy whipping cream
- ¼ cup + 2 tablespoons Strawberry Nesquick powder
- ¼ cup powdered sugar
- Hot fudge sauce
- Maraschino cherries
For the cake:
- Preheat the oven to 350°F.
- Prepare the cake according to the instructions on the box, combining the cake mix with eggs, vegetable oil, water (or substitute milk for water). Beat the mixture on medium speed until well combined.
- Pour the batter into a 9-inch by 13-inch pan and bake at 350°F for 18-22 minutes. Check for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean, your cake is done. Allow the cake to cool for 20 minutes.
- While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
- Pour a can of sweetened condensed milk over top of the cake and allow the cake to cool completely and absorb the sweetened condensed milk.
For the Whipped Cream:
- Put the bowl and whisk attachment in the freezer for 5-10 minutes to get them really cold (this step is optional, but is a common practice I use).
- In the cold mixing bowl, beat the heavy whipping cream on medium speed for about 2 minutes. Add the strawberry Nesquick powder and the powdered sugar and increase the speed to medium high. Beat until stiff peaks form.
- Spread whipped cream over the top of cake. You can top your cake with a chocolate drizzle, cherries and sprinkles. This cake must stay refrigerated.