Strawberry Shortcake Poke Cake
A delightful and easy-to-make dessert, this Strawberry Shortcake Poke Cake combines a fluffy white cake with luscious strawberry pie filling, topped with whipped cream and fresh strawberries. Perfect for summer gatherings!
Equipment
- 9x13-inch pan
- thin wooden spoon handle or thick straw
- Rubber Spatula
Ingredients
Cake
- 1 box white cake mix plus ingredients required on the packaging
Topping
- 3 cups strawberry pie filling about 1.5 of a 21-ounce can
- 8 ounces whipped topping thawed
- 2 cups fresh strawberries sliced
Instructions
- Prepare your cake mix according to the directions on its box. Bake it in a 9x13-inch pan until golden, then let it cool completely to room temperature.
- Once cool, grab a thin wooden spoon handle or a thick straw. Gently poke rows of holes across the entire cake surface, about an inch apart and two-thirds deep. Avoid poking all the way to the bottom.
- Carefully spread the strawberry pie filling evenly over the poked cake. Use a rubber spatula to gently press the filling down into all the holes, ensuring it seeps in nicely.
- Spread the thawed whipped topping smoothly over the strawberry filling. Cover the cake and place it in the refrigerator to chill for at least one hour. This helps it set and become firm.
- Just before you're ready to serve, arrange the fresh sliced strawberries beautifully on top of the cake. Slice into portions, serve, and enjoy your delightful, easy treat!
Notes
This Strawberry Shortcake Poke Cake is an easy and delightful treat, perfect for any occasion!
Nutrition Information (per serving):
Calories: 287 kcal
Total Carbs: 59g
Net Carbs: 57g
Fats: 4g
Protein: 3g
Calories: 287 kcal
Total Carbs: 59g
Net Carbs: 57g
Fats: 4g
Protein: 3g
