The first warm days of spring always make me crave something bright and fruity. When strawberries show up in abundance, I know it’s time for Strawberry Shortcake Poke Cake a dessert that feels like sunshine on a plate. It’s creamy, cool, and just the right mix of nostalgic and fresh.
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What Is Strawberry Shortcake Poke Cake?
A Strawberry Shortcake Poke Cake combines the best of two worlds: the soft, buttery texture of a traditional shortcake and the playful, flavor-soaked layers of a poke cake. You bake a simple white cake, poke holes into it, and fill them with luscious strawberry pie filling before topping it with whipped cream and fresh berries. Every slice bursts with sweetness, creaminess, and color.
Why This Recipe Works
Simple ingredients with big flavor
You only need pantry basics a box of white cake mix, strawberry pie filling, and whipped topping. Yet the result tastes bakery-quality. The strawberry filling seeps into every hole, infusing the cake with fruity flavor that pairs beautifully with the light whipped topping.
Perfect make-ahead dessert for gatherings
Because it needs chilling time, this dessert works great for potlucks or holidays. You can make it the night before and serve it straight from the fridge. It stays soft, creamy, and picture-perfect without last-minute fuss.
Moist, creamy texture that mimics strawberry shortcake
Each bite feels like a cross between a trifle and a classic shortcake. The cake absorbs the strawberry syrup, staying tender and flavorful, while the whipped topping adds that dreamy creaminess we all love.
Ingredients You’ll Need
Cake base
- 1 box white cake mix
- Ingredients listed on the box (usually water, oil, and eggs)
Strawberry filling
- 3 cups strawberry pie filling (about one and a half 21-oz cans)
Topping and garnish
- 8 ounces whipped topping (like Cool Whip), thawed
- 2 cups fresh strawberries, sliced for garnish
Step-By-Step: How to Make Strawberry Shortcake Poke Cake
Bake the cake
Prepare the batter according to the package instructions. Pour it into a greased 9×13-inch pan and bake as directed. Let the cake cool completely before moving on this ensures clean holes and even absorption.
Poke the holes
Use the handle of a wooden spoon to poke rows of holes about an inch apart. Avoid getting too close together so the cake stays sturdy.
Add the strawberry filling
Spoon the strawberry pie filling over the cake, gently pressing so it fills each hole. The sauce will soak into the crumb, creating ribbons of flavor throughout.
Top, chill, and garnish
Spread the whipped topping evenly over the cake. Refrigerate for at least one hour to let everything meld. Just before serving, add sliced fresh strawberries on top for a burst of color and freshness.
Each serving clocks in around 287 calories with 59 g carbs, 3 g protein, and 4 g fat. It’s sweet, light, and satisfying perfect for those who want something indulgent but not heavy.
Expert Tips for Best Results
How to space the holes correctly
Keep them about an inch apart in neat rows. If you poke too close together, the cake might crumble or collapse once the filling seeps in.
Choosing the right tool for poking
A wooden spoon handle works best, but a thick straw or chopstick can do the trick. Skip forks—they make holes too small for the filling to settle in properly.
Preventing runny or discolored topping
Add fresh strawberries only right before serving. If added too early, their juice may tint the whipped topping pink.
Storage and make-ahead guidance
Cover and refrigerate leftovers in an airtight container. Enjoy within two days for the best texture and flavor. You can make the cake a day in advance and chill overnight.
Variations and Flavor Ideas
Different cake mix bases
Try yellow, vanilla, or even angel food cake for subtle twists. Each one gives a slightly different flavor and texture.
Alternative fruit fillings
Swap the strawberry pie filling with raspberry, blueberry, or cherry for a new take. You can even mix two types for a berry medley.
Creative toppings and mix-ins
Add crushed vanilla wafers, graham cracker crumbs, or toasted coconut on top for texture. A drizzle of sweetened condensed milk can make it extra creamy.
Serving Suggestions
Ideal garnishes
Pile on fresh mint leaves, extra berries, or a light dusting of powdered sugar. Each adds a little charm and contrast.
Pairing ideas for parties or holidays
This cake pairs beautifully with iced tea, lemonade, or prosecco. It’s a cheerful fit for baby showers, summer cookouts, or Sunday dinners.
More Such Recipes
- Strawberry Crinkle Cookies Recipe
- Greek Yogurt No Bake Dessert
- Quick Gluten Free Brownies Dessert
- Best Pumpkin Pie Greek Yogurt Dessert
- Strawberry Crunch Cake Recipe
- Air Fryer Churro Bites Dessert
- Creamy Raspberry Cheesecake Recipe
Frequently Asked Questions
What is poke cake made of?
Poke cake is a simple baked cake that you poke holes into and fill with pudding, gelatin, or fruit filling. The filling seeps into the holes, giving it a moist and flavorful texture.
What is a strawberry poke cake?
A strawberry poke cake uses strawberry filling or gelatin poured into the holes of a white or vanilla cake, creating pockets of sweet strawberry flavor throughout.
Why is it called a poke cake?
The name comes from the technique you “poke” holes into the cake before adding the filling. It’s what makes each bite soft and flavorful.
What is a strawberry shortcake cake?
It’s a layered dessert inspired by classic strawberry shortcake, usually featuring cake, whipped cream, and strawberries. The poke version captures those same flavors in a fun, easy sheet cake.
Conclusion
This Strawberry Shortcake Poke Cake is everything a dessert should be bright, creamy, and comforting. It takes simple ingredients and turns them into something worth sharing. Keep it chilled until serving, then watch it disappear slice by slice. For more recipe inspiration, follow me on Pinterest and Facebook.
Strawberry Shortcake Poke Cake | Easy & Delicious Dessert
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A bright, fruity, and ultra-moist dessert that brings together the nostalgic flavors of strawberry shortcake with the fun poke-cake twist. Perfect for spring gatherings or family celebrations.
Ingredients
1 box white cake mix plus ingredients listed on the box (typically water, oil, and eggs)
3 cups strawberry pie filling (about one and a half 21-oz cans)
8 ounces thawed whipped topping (such as Cool Whip)
2 cups fresh strawberries, sliced for garnish
Instructions
1. Prepare the cake batter as directed on the box and bake in a 9×13-inch pan; allow it to cool completely.
2. Use the handle of a wooden spoon to poke rows of holes about one inch apart across the cooled cake.
3. Spread the strawberry pie filling over the top, gently pressing so it fills the holes.
4. Evenly spread the whipped topping over the cake and chill in the refrigerator for at least one hour.
5. Before serving, top with sliced fresh strawberries, slice the cake, and serve.
Notes
Store leftovers in an airtight container in the fridge and eat within two days.
Add fresh strawberries just before serving to prevent their juice from bleeding into the topping.
Avoid placing holes too close together to keep the cake structurally sound.
Use a thick straw or chopstick if a wooden spoon handle isn’t available; avoid using a fork.
Can be made in advance and kept chilled until ready to serve.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 287 kcal
- Sugar: 36 g
- Sodium: 326 mg
- Fat: 4 g
- Saturated Fat: 3 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0.2 g
- Carbohydrates: 59 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 0.4 mg