Strawberry Shortcake Poke Cake

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.


  • 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)


  1. Prepare the cake in a 9×13-inch pan according to the package directions. Allow the cake to cool to room temperature.
  2. Use a thin wooden spoon handle to poke rows of holes an inch apart over the cake.
  3. Spread the pie filling over the surface of the cake using a rubber spatula to gently press the filling into the holes.
  4. Spread the whipped topping over the cake and refrigerate for at least an hour.
  5. When ready to serve, arrange the sliced strawberries on top of the cake, slice, and enjoy.
  6. Prep Time: 10 minutes
  7. Total Time: 1 hour 35 minutes
  8. Servings: 12
  9. Kcal: (Calories per serving)


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!

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