Ingredients
Scale
- 1 box of chocolate cake mix (15.25 oz)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup strawberry jam
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Fresh strawberries for garnish (optional)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until well combined and smooth.
- Step 2: Pour the cake batter into the prepared baking pan and bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for about 10 minutes.
- Step 3: Once cooled, use the end of a wooden spoon or a fork to poke holes all over the top of the cake, about an inch apart.
- Step 4: In a small saucepan over low heat, warm the strawberry jam until it is pourable. Pour the warmed jam evenly over the poked holes in the cake, allowing it to soak in.
- Step 5: In a medium bowl, whip the heavy cream with powdered sugar until stiff peaks form. Spread the whipped cream over the top of the cake and refrigerate for at least one hour before serving. Garnish with fresh strawberries if desired. Enjoy!
Notes
- For best results, store leftover Strawberry Fudge Poke Cake in an airtight container in the refrigerator, where it can last for up to 3 days. If you prefer your cake warm, simply reheat individual slices in the microwave for about 15-20 seconds, being careful not to overheat and dry it out. To elevate your serving experience, consider pairing each slice with a scoop of vanilla ice cream or drizzling chocolate sauce over the top for an extra indulgent treat. For a richer flavor, try mixing a few chopped fresh strawberries into the whipped cream before spreading it on the cake; this adds a delightful texture and burst of freshness!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 320
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Trans Fat: 0g
- Protein: 28g