This delightful Strawberry Shortcake Poke Cake is a perfect blend of moist cake, fruity strawberry filling, and creamy whipped topping. It’s a wonderful dessert that’s easy to make and sure to impress your guests.
Why You’ll Love This Recipe:
This recipe is a fantastic twist on the classic strawberry shortcake, combining the flavors of a traditional dessert with a fun and modern poke cake twist. The juicy strawberry pie filling seeps into the cake, adding extra moisture and flavor, while the whipped topping adds a light and creamy finish. It’s a great dessert for any occasion, from family gatherings to potlucks.
Ingredients:
- 1 box white cake mix (ingredients list on packaging)
- 3 cups strawberry pie filling (about 1 1/2 (21-ounce cans))
- 8 ounces whipped topping (thawed)
- 2 cups strawberries (sliced)
Directions:
- Prepare the cake in a 9×13-inch pan according to the package directions. Allow the cake to cool to room temperature.
- Use a thin wooden spoon handle to poke rows of holes an inch apart over the cake.
- Spread the pie filling over the surface of the cake using a rubber spatula to gently press the filling into the holes.
- Spread the whipped topping over the cake and refrigerate for at least an hour.
- When ready to serve, arrange the sliced strawberries on top of the cake, slice, and enjoy.
- Prep Time: 10 minutes
- Total Time: 1 hour 35 minutes
- Servings: 12
- Kcal: (Calories per serving)
Storage:
Store any leftover cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 3 days.
Recipe Tips:
For an extra burst of flavor, you can add a sprinkle of crushed graham crackers or chopped nuts on top of the whipped topping before refrigerating the cake. This will add a delicious crunch and extra texture to your Strawberry Shortcake Poke Cake. Enjoy!