If you’re craving a light, sweet dessert that takes almost no effort, this Weight Watchers Strawberry Poke Cake is such a fun option. It starts with a simple strawberry cake mix and a can of diet lemon-lime soda, so the batter stays airy and lower in calories without sacrificing flavor. Once it’s baked, you’ll pour sweetened condensed milk into the warm cake for that classic poke-cake creaminess, then finish with a fluffy layer of Cool Whip. It’s the perfect make-ahead treat for potlucks, summer parties, cookouts, or anytime you want something refreshing and delicious without a lot of steps.
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Ingredients for Weight Watchers Strawberry Poke Cake
- 1 (15.25 oz) strawberry cake mix
- 12 ounces diet lemon-lime soda (Diet Sprite or Diet 7Up)
- 1/2 can (about 7 ounces) sweetened condensed milk
- 8–12 ounces Cool Whip, thawed (optional)
- Nonstick spray or butter for a 13×9-inch baking pan
How to Make Weight Watchers Strawberry Poke Cake
1. Preheat the oven to 350°F and grease a 13×9-inch baking pan.
2. In a large bowl, mix together the strawberry cake mix and the diet lemon-lime soda. Stir until smooth; the batter will be slightly thinner than traditional cake batter.
3. Pour the batter into the prepared pan and spread it out evenly.
4. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out mostly clean. Ovens vary, so start checking at the 20-minute mark.
5. Remove the cake from the oven and let it cool for 5–8 minutes. It should still be warm but not steaming hot.
6. Using the handle of a wooden spoon or a fork, poke holes across the entire surface of the cake, spacing them about 1 inch apart.
7. Slowly pour the sweetened condensed milk over the warm cake. Let it drip into the holes. I like to use a rubber spatula to spread it evenly over the entire surface area of the cake.
8. Spread Cool Whip evenly over the cake once the milk has soaked in.
9. Refrigerate the cake for at least 1–2 hours before slicing so it can fully set. Store any leftovers covered in the fridge.
Pro Tips
- Stick with diet lemon-lime soda to keep the cake lighter while still moist and flavorful. I know it seems kind of weird to just add a diet soda and not the normal eggs and oil, but it really does work! I was absolutely shocked the first time I tried it.
- For cleaner slices, chill the cake for several hours or overnight.
- Wipe your knife between cuts for the neatest presentation.
- Add fresh sliced strawberries on top just before serving for a bright, fruity finish.
FAQs
Q: How many servings does this make?
A: A 13×9 poke cake usually serves 12–15 people, depending on portion size.
Q: Can I use homemade strawberry cake instead of a boxed mix?
A: You definitely could, but I wouldn’t know how to tell you to adjust your dry to liquid ratios for your ingredients if you wanted to try to lighten up your recipe. This recipe utilizes an old Weight Watchers hack that works super well for typical boxed cake mixes, and I just don’t know how this would work with a homemade strawberry cake.
Q: Can I use regular soda instead of diet?
A: For sure! Regular soda works just fine, though it will add more calories and sweetness. Diet soda keeps this dessert more Weight Watchers-friendly.
Q: How should I store this cake?
A: Keep it covered in the refrigerator. It stays fresh for 3–4 days.
Q: Can I make this ahead?
A: Yes! In fact, this cake tastes better if you make it a day ahead of time. Prepare the cake with the sweetened condensed milk, then refrigerate. Add Cool Whip right before serving if you want it to look extra fresh. If using fresh strawberries, add those right before serving too.
This Weight Watchers Strawberry Poke Cake is such an easy way to bring a bright, refreshing dessert to any gathering without spending much time in the kitchen. With just a boxed cake mix, a can of diet soda, and a few simple add-ins, you get a moist, creamy, crowd-pleasing treat that feels special but fits into lighter eating goals. Make it ahead, chill it until perfectly set, and enjoy a dessert that’s sweet, simple, and always a hit.
Weight Watchers Strawberry Poke Cake
Equipment
- 1 13x9 baking pan
Ingredients
- 1 box strawberry cake mix 15.25 ounces
- 12 oz diet lemon-lime soda I used Sprite Zero, but diet 7up also works
- 1/2 can sweetened condensed milk about 7 ounces
- 8-12 oz Wool Whip thawed
- non-stick spray for the pan or butter
Instructions
- Preheat the oven to 350°F and grease a 13x9-inch baking pan.
- In a large bowl, mix together the strawberry cake mix and the diet lemon-lime soda. Stir until smooth; the batter will be slightly thinner than traditional cake batter.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 20–25 minutes, or until a toothpick inserted into the center comes out mostly clean. Ovens vary, so start checking at the 20-minute mark.
- Remove the cake from the oven and let it cool for 5–8 minutes. It should still be warm but not steaming hot.
- Using the handle of a wooden spoon or a fork, poke holes across the entire surface of the cake, spacing them about 1 inch apart.
- Slowly pour the sweetened condensed milk over the warm cake. Let it drip into the holes. I like to use a rubber spatula to spread it evenly over the entire surface area of the cake.
- Spread Cool Whip evenly over the cake once the milk has soaked in.
- Refrigerate the cake for at least 1–2 hours before slicing so it can fully set. Store any leftovers covered in the fridge.
