Strawberry Shortcake Poke Cake

Strawberry Shortcake Poke Cake

Description:
This strawberry shortcake poke cake is a light, moist dessert made with fluffy vanilla cake, sweet strawberry filling soaked into every bite, and a creamy whipped topping. It’s easy to prepare, refreshing, and perfect for potlucks, holidays, or anytime you want a classic strawberry shortcake flavor in cake form.

Ingredients

Cake

• 1 box vanilla or white cake mix

• Ingredients listed on the cake mix box (eggs, oil, water)

Strawberry layer

• 1 box (3 oz) strawberry gelatin

• 1 cup boiling water

• ½ cup cold water

• 1 cup strawberry pie filling or crushed strawberries

Topping

• 1 container (8 oz) whipped topping, thawed

• 1 cup fresh strawberries, sliced

Instructions

1. Preheat oven according to cake mix instructions. Grease a 9×13-inch baking dish.

2. Prepare and bake the cake as directed on the box. Bake until a toothpick inserted in the center comes out clean.

3. While the cake is still warm, poke holes all over the top using the handle of a wooden spoon.

4. In a bowl, dissolve the strawberry gelatin in boiling water. Stir in cold water and strawberry pie filling or crushed strawberries.

5. Slowly pour the strawberry mixture over the cake, allowing it to soak into the holes.

6. Cover and refrigerate for at least 2 hours, or until fully chilled.

7. Spread whipped topping evenly over the cake.

8. Garnish with sliced fresh strawberries before serving.

Tips and Variations

• For extra flavor, add a thin layer of vanilla pudding before the whipped topping.

• Substitute fresh mashed strawberries mixed with a little sugar if you prefer no gelatin.

• This cake is best served cold and can be made a day ahead.