This Strawberry Shortcake Poke Cake is a delightful twist on a classic dessert, combining the flavors of traditional strawberry shortcake with a moist, fluffy poke cake. Filled with sweet strawberry pie filling and topped with whipped topping, this dessert is perfect for any occasion and easy to make.

Why You’ll Love This Strawberry Shortcake Poke Cake

This poke cake is incredibly moist and full of flavor, thanks to the strawberry pie filling that seeps into the cake’s holes, making every bite delicious. The light whipped topping and fresh strawberries make this cake taste like a refreshing summer treat, but it’s easy enough to make year-round.

Strawberry Shortcake Poke Cake

Ingredients

• 1 box white cake mix + ingredients listed on packaging (eggs, oil, water, etc.)
• 3 cups strawberry pie filling (about 1½ [21-ounce] cans)
• 8 ounces whipped topping, thawed
• 2 cups fresh strawberries, sliced

How to Make Strawberry Shortcake Poke Cake

1. Bake the Cake:

• Preheat your oven according to the package directions for the cake mix.
• Prepare the white cake mix in a 9×13-inch baking pan following the instructions on the box.
• Once baked, allow the cake to cool to room temperature.

2. Poke the Holes:

• Once the cake has cooled, use the handle of a thin wooden spoon to poke holes about 1 inch apart over the entire surface of the cake. Make sure the holes go deep enough to allow the filling to seep in.

3. Add the Strawberry Pie Filling:

• Spread the strawberry pie filling evenly over the surface of the cake. Use a rubber spatula to gently press the filling into the holes, ensuring that the sweet strawberry filling gets absorbed into the cake.

4. Top with Whipped Topping:

• Spread the thawed whipped topping over the entire surface of the cake, covering the strawberry filling completely.

5. Chill:

• Place the cake in the refrigerator for at least an hour to allow the flavors to meld and the cake to chill.

6. Add Fresh Strawberries and Serve:

• When ready to serve, arrange the sliced strawberries on top of the whipped topping for a fresh and beautiful garnish.
• Slice and enjoy this delicious strawberry poke cake!

Variations

• Different Fruit Fillings: You can swap the strawberry pie filling for other fruit fillings like blueberry, cherry, or raspberry to suit your preferences.
• Homemade Whipped Cream: Instead of store-bought whipped topping, you can whip your own heavy cream with a bit of sugar for a homemade touch.
• Add a Strawberry Glaze: Drizzle a bit of strawberry syrup over the whipped topping before adding the fresh strawberries for an extra burst of strawberry flavor.

Equipment

• 9×13-inch baking pan
• Wooden spoon handle (for poking holes)
• Rubber spatula

Storage

• In the Refrigerator: Store any leftovers covered in the refrigerator for up to 3 days. The cake stays moist and flavorful the longer it sits.
• In the Freezer: You can freeze this cake (without the fresh strawberry topping) for up to 2 months. Thaw in the fridge before serving and add fresh strawberries when ready to enjoy.

Strawberry Shortcake Poke Cake

What to Serve with Strawberry Shortcake Poke Cake

This cake is fantastic on its own, but you can also serve it with a scoop of vanilla ice cream for an extra indulgent treat. Pair it with a cup of coffee or a cold glass of lemonade for the perfect complement.

Tips

• Don’t Skip the Poking: Poking the holes ensures the filling seeps into the cake, making it extra moist and flavorful. Be sure to poke enough holes for even distribution.
• Use Fresh, Ripe Strawberries: The freshness of the strawberries on top makes a huge difference, so opt for ripe, sweet strawberries for the best flavor.

FAQ

Can I use fresh strawberry puree instead of pie filling?
Yes! You can use fresh strawberry puree, but you may need to thicken it with cornstarch on the stovetop to get a similar consistency to pie filling.

Can I make this cake ahead of time?
Absolutely. You can make the cake a day in advance, refrigerate it, and then add the fresh strawberries just before serving.

Approximate Nutrition Information (per serving)

• Calories: 320
• Carbohydrates: 40g
• Protein: 4g
• Fat: 16g

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Yield: 12-16

Strawberry Shortcake Poke Cake

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Enjoy this delicious and easy-to-make Strawberry Shortcake Poke Cake!

Prep Time 15 minutes

Cook Time 30 minutes

Chilling Time 1 hour

Total Time 1 hour

Ingredients

• 1 box white cake mix + ingredients on packaging
• 3 cups strawberry pie filling
• 8 oz whipped topping, thawed
• 2 cups fresh strawberries, sliced

Instructions

Prepare the white cake in a 9x13 pan according to the package directions. Cool completely.

Use a wooden spoon handle to poke holes an inch apart over the surface of the cake.

Spread strawberry pie filling over the cake, pressing gently into the holes.

Top the cake with whipped topping and refrigerate for at least 1 hour.

Before serving, garnish with fresh sliced strawberries.

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