Strawberry Shortcake Poke Cake
Indulge in a slice of summer with our Strawberry Shortcake Poke Cake, a delightful twist on the classic dessert. This easy-to-make poke cake features layers of fluffy white cake infused with luscious strawberry pie filling and topped with creamy whipped topping and fresh strawberries. Perfect for gatherings, birthday celebrations, or simply enjoying at home, this light and fruity dessert is sure to impress your friends and family. With minimal prep time and no special baking skills required, you can create a stunning centerpiece that’s as delicious as it is beautiful.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Approximately 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 box white cake mix (plus ingredients from package)
- 3 cups strawberry pie filling (about 1½ cans, 21 ounces each)
- 8 ounces whipped topping (thawed)
- 2 cups fresh strawberries (sliced)
Instructions
- Preheat the oven according to cake mix package instructions. Prepare the cake in a 9×13-inch pan following the package directions and bake until golden brown. Allow to cool to room temperature.
- Use a thin wooden spoon handle to poke holes about an inch apart across the cooled cake surface.
- Spread the strawberry pie filling over the top, gently pressing it into the holes.
- Evenly spread thawed whipped topping over the entire cake surface and refrigerate for at least one hour to set.
- Before serving, arrange sliced strawberries decoratively on top.
Nutrition
- Serving Size: 1 piece (approximately 100g)
- Calories: 270
- Sugar: 32g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
Find it online: https://cookingwithlola.com/strawberry-shortcake-poke-cake/