Strawberry Shortcake Poke Cake
This Strawberry Shortcake Poke Cake is a delightful dessert that combines the flavors of fresh strawberries and whipped topping with a moist white cake. It’s easy to prepare and perfect for any occasion, making it a favorite among guests and family alike.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 35 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 3 cups strawberry pie filling
- 1 box white cake mix
- 8 ounces whipped topping (thawed)
- 2 cups strawberries (sliced)
Instructions
- Preheat your oven and prepare the white cake mix in a 9×13-inch pan according to the package directions. Bake as instructed and allow the cake to cool completely.
- Once the cake has cooled, use a thin wooden spoon handle to poke rows of holes about an inch apart all over the cake.
- Spread the strawberry pie filling evenly over the surface of the cake, gently pressing it into the holes.
- Spread the thawed whipped topping over the cake, covering the strawberry filling completely.
- Refrigerate the cake for at least an hour to allow the flavors to meld and the cake to set.
- Just before serving, arrange the sliced strawberries on top of the cake in a decorative pattern. Slice the cake, serve, and enjoy.
Nutrition
- Calories: 220
- Sugar: 20g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg