Strawberry Shortcake Poke Cake Recipe
Introduction
Strawberry Shortcake Poke Cake is a delightful twist on a classic dessert, combining moist white cake with sweet strawberry filling and fluffy whipped topping. It’s easy to make and perfect for summer gatherings or anytime you want a refreshing treat.
Ingredients
- 1 box white cake mix + ingredients list on packaging
- 3 cups strawberry pie filling (about 1½ 21-ounce cans)
- 8 ounces whipped topping, thawed
- 2 cups strawberries, sliced
Instructions
- Step 1: Prepare the cake in a 9×13-inch pan according to the package directions. Allow the cake to cool to room temperature.
- Step 2: Use a thin wooden spoon handle to poke rows of holes an inch apart over the cake.
- Step 3: Spread the pie filling over the surface of the cake using a rubber spatula, gently pressing the filling into the holes.
- Step 4: Spread the whipped topping evenly over the cake and refrigerate for at least an hour.
- Step 5: When ready to serve, arrange the sliced strawberries on top of the cake, slice, and enjoy.
Tips & Variations
- Decorate with sliced strawberries just before serving to prevent the juice from leaking into the whipped topping.
- Don’t poke holes too close together; spacing them about an inch apart maintains the cake’s structure and prevents collapse.
- If you don’t have a thin-handled wooden spoon, use a thick straw or chopstick to poke the holes. Avoid using a fork, as the holes will be too small.
- This cake makes a perfect make-ahead dessert. Keep it refrigerated until ready to serve.
Storage
Store leftovers in an airtight container in the refrigerator for up to two days. For best texture, enjoy chilled. Reheat is not recommended as it may affect the whipped topping consistency.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh strawberries instead of pie filling?
While fresh strawberries add a nice flavor, the pie filling provides the moisture and sweetness needed to soak into the cake. You can use fresh strawberries on top but for the filling, the pie filling works best.
Can I make this cake gluten-free?
Yes, substitute the white cake mix with a gluten-free cake mix following the same instructions. Make sure the pie filling and whipped topping are also gluten-free.
PrintStrawberry Shortcake Poke Cake Recipe
This Strawberry Shortcake Poke Cake is a delightful and easy-to-make dessert featuring a moist white cake filled with luscious strawberry pie filling, topped with fluffy whipped topping and fresh sliced strawberries. Perfect for any occasion, it’s a make-ahead treat that combines classic flavors into a vibrant and refreshing cake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes (including chilling time)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake
- 1 box white cake mix + ingredients list on packaging
Filling and Topping
- 3 cups strawberry pie filling (about 1½ – 21 ounce cans)
- 8 ounces whipped topping, thawed
- 2 cups strawberries, sliced
Instructions
- Prepare the cake: Follow the white cake mix package instructions to bake the cake in a 9×13-inch pan. Once baked, allow the cake to cool completely to room temperature to ensure the filling can be absorbed properly.
- Poke the cake: Using a thin wooden spoon handle, gently poke rows of holes about an inch apart across the entire surface of the cooled cake. This will create pockets for the strawberry pie filling.
- Add the strawberry filling: Spread the strawberry pie filling evenly over the cake, pressing gently with a rubber spatula to push the filling down into the holes for maximum flavor penetration.
- Top with whipped topping: Evenly spread the thawed whipped topping over the entire surface of the cake. Then refrigerate the cake for at least one hour, allowing the flavors to meld and the topping to set.
- Garnish and serve: Just before serving, arrange the sliced fresh strawberries evenly over the top of the cake for a bright and juicy finish. Slice and enjoy your delicious strawberry shortcake poke cake.
Notes
- Store leftovers in an airtight container in the refrigerator for up to two days.
- Decorate the cake with sliced strawberries right before serving to avoid juice leaking into the whipped topping.
- Don’t poke the holes too close together as this can cause the cake to collapse under the weight of the filling.
- If you don’t have a thin-handled wooden spoon, a thick straw or chopstick can be used to poke the holes. Avoid using a fork as the holes won’t be large enough.
- This cake is perfect as a make-ahead dessert; keep it refrigerated until ready to serve.
Keywords: strawberry shortcake, poke cake, white cake, strawberry pie filling, whipped topping, easy dessert, make-ahead cake
