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