What is better than cake?
A cake poked with holes, of course.
YES! Poke a cake with holes, add a delicious filling (or two), and now you have a moist and gooey cake infused with flavor in every bite.
Since the grocery stores are now bombarded with Valentine’s galore, I decided I was in the mood for something “red” and strawberries were instantly my go-to choice. I have always been intrigued by the idea of making a healthy poke cake, so I knew instantly that I would be making a strawberry poke cake. And how to make a strawberry poke cake even better?! Add some white chocolate of course!
A poke cake is fairly simple to make; only requiring a few extra steps once it has finished baking (aka poking, which is the fun part).
I made a simple low fat white cake using whole wheat pastry flour, protein powder, coconut oil, greek yogurt, almond milk and egg whites. To replace the sugar, I used Swerve’s granulated sweetener (bakes just like regular sugar). After the batter was mixed, I sprinkled in 1/4 cup white chocolate chips. Typically whole wheat flour can produce dry baked goods but by using greek yogurt and infusing this cake with not one but TWO delicious fillings, this cake is anything but dry! Bake in greased 9 inch springform pan for 20-25 minutes.
After removing the cake from the oven, immediately poke the cake with holes using the end of a wooden spoon. Poke as many holes as your heart desires!
Mix together white chocolate pudding filling and pour on top of warm cake. Set aside and mix together pureed strawberries, swerve sweetener, lemon juice, and vanilla in a sauce pan. Bring to a boil then simmer for 5-10 minutes. Remove from heat and let cool for 10 minutes. Once cool, pour strawberry filling on top of pudding filling.
For the frosting, mix together cool whip, cream cheese, pudding mix and protein powder. Spread evenly on top of cake. Garnish with strawberries, if desired.
Cut into 16 slices. Macros per slice: