Strawberry Shortcake Poke Cake Recipe

If you’re not already obsessed, let me introduce you to the magic of Strawberry Shortcake Poke Cake! Imagine a fluffy white cake laced with sweet strawberry pie filling, hidden beneath a dreamy layer of whipped topping, and crowned with a bounty of fresh strawberries. This dessert delivers nostalgia and wow-factor in every bite, making it a favorite for family gatherings, potlucks, or simply anytime you crave a taste of summer.

Ingredients You’ll Need

There’s nothing fussy here—each ingredient for Strawberry Shortcake Poke Cake brings something special to the table. From the airy cake to juicy berries, these basics transform into an irresistible treat you’ll want to share.

• White cake mix: The ideal canvas—light, fluffy, and perfectly neutral to let those strawberries shine.
• Ingredients listed on cake mix packaging: Usually oil, eggs, and water; don’t skip these, they’re key to a moist, soft cake.
• Strawberry pie filling (about 3 cups): This sweet, gooey filling seeps into every poke, ensuring fruity flavor in every slice.
• Whipped topping (8 ounces, thawed): Fuss-free and cloud-like, it blankets the cake with creamy coolness.
• Fresh strawberries (2 cups, sliced): For a pop of color and brightness, these finish the cake with fresh flair.

How to Make Strawberry Shortcake Poke Cake

Step 1: Bake the Cake

Begin by preparing your white cake mix in a 9×13-inch pan, following the instructions on the box word-for-word. This ensures you get the ideal texture. Once it’s out of the oven, be patient—let it cool completely to room temperature so your filling doesn’t melt right through.

Step 2: Poke and Fill

Using the handle of a thin wooden spoon, poke holes all over the cooled cake about an inch apart. Don’t be shy here: the more holes, the more spots for that luscious strawberry filling to seep in. Next, spoon the strawberry pie filling evenly over the surface and gently press it into the holes with a spatula, ensuring every slice has a fruity surprise.

Step 3: Layer on Whipped Topping

Once your strawberry-laden cake is set, spread a generous layer of thawed whipped topping straight from the tub. Use the back of a spoon or an offset spatula to smooth it right to the edges for a gorgeous, snow-white finish.

Step 4: Chill

For the ultimate Strawberry Shortcake Poke Cake, let the assembled cake rest in the refrigerator for at least one hour. This cooling time allows the flavors to meld and the filling to soak luxuriously into the cake.

Step 5: Decorate with Strawberries & Serve

Right before serving, arrange slices of fresh strawberries across the top. This not only looks stunning but also adds that irresistible freshness. Slice, serve, and watch smiles appear!

How to Serve Strawberry Shortcake Poke Cake

Garnishes

The crowning touch for Strawberry Shortcake Poke Cake is all about those garnishes! Feel free to add extra sliced strawberries, whole berries, or even a few sprigs of fresh mint for a pop of green—each bite looks as good as it tastes.

Side Dishes

Pair your Strawberry Shortcake Poke Cake with lighter sides to complement its sweetness. Think a bowl of mixed berries, a refreshing lemon salad, or simple vanilla ice cream for the ultimate indulgence. It’s a lovely finish for any meal, picnic, or party menu.

Creative Ways to Present

Show off your creation by serving individual squares in clear cups for parfait-style fun, assembling mini poke cakes in mason jars for a picnic, or even using cookie cutters to make cute shapes. No matter how you serve it, Strawberry Shortcake Poke Cake is always the star.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Shortcake Poke Cake keeps beautifully in the fridge! Simply cover the pan with plastic wrap or transfer slices to an airtight container. It will stay fresh, moist, and flavorful for up to three days—if it lasts that long!

Freezing

You can freeze the unfrosted cake base (after poking and filling with strawberry) for up to two months. Thaw in the refrigerator overnight, then finish with whipped topping and fresh berries before serving. Freezing the whole assembled cake isn’t recommended, as whipped topping and strawberries can lose their best texture.

Reheating

No reheating required! This dessert is meant to be enjoyed cool from the fridge. If you happen to take it out early, allow refrigerated slices to come to a gentle chill (about 10 minutes) before serving for the best texture and flavor.

FAQs

Can I use homemade whipped cream instead of store-bought topping?

Absolutely! Whip up your own sweetened cream for a richer, fresher taste. Just be sure it’s whipped stiff enough to hold up as a topping and chill it until you’re ready to spread.

What can I use instead of strawberry pie filling?

If you want to change things up, raspberry or cherry pie filling works deliciously, or try a homemade strawberry compote for an extra personal touch—just be sure it’s thick and jammy for best results in your poke cake.

How do you prevent the cake from getting too soggy?

After poking, distribute the filling evenly but don’t oversaturate a single area. Chilling the cake allows the filling to settle nicely without making the whole thing mushy.

Can I make this dessert gluten-free?

Definitely! Use a gluten-free white cake mix and double-check that your pie filling and whipped topping are gluten-free, too. Otherwise, the process is exactly the same.

How far in advance can I assemble Strawberry Shortcake Poke Cake?

This cake actually gets better as it sits! You can assemble it (minus the fresh berries) up to 24 hours ahead. Add the sliced strawberries just before serving for that burst of freshness and color.

Final Thoughts

There’s something utterly joyful about making—and eating—a Strawberry Shortcake Poke Cake. Whether you’re whipping it up for a crowd or just your crew at home, you’ll find it’s the kind of dessert that brings everyone running for seconds. Give it a try and let the combination of tender cake, sweet strawberries, and cool whipped topping make your day!

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