Strawberry Shortcake Poke Cake Ingredients
White cake mix (plus ingredients called for on the box): Feel free to use your favorite gluten-free cake mix for a GF base.
Strawberry pie filling: You can use store-bought cans or make your own homemade pie filling.
Whipped topping: Cool Whip or a homemade whipped cream can also be used.
Fresh strawberries.
How to Make Strawberry Shortcake Poke Cake
Bake The Cake: Bake the cake according to the directions on the box and cool to room temperature.
Poke: Poke rows of holes all over the baked cake. (Image 1)
Pro Tip: Poke the holes about an inch apart and 2/3 deep (not all the way to the bottom).
Cover The Cake: Spread the pie filling over the top of the cake and press to fill the holes (Image 2). Cover with whipped topping and refrigerate for at least an hour. (Image 3)
Slice And Serve: Top with strawberries (Image 4), slice, serve, and enjoy.
Tips For Making Strawberry Shortcake Poke Cake
I don’t recommend decorating the cake with the sliced strawberries until right before serving, as the strawberries may leak juice into the whipped topping.
Don’t poke the holes too close together as it will impact the cake’s structure, and it will collapse under the weight of the strawberry filling.
A thick straw or chopstick can be used to poke holes in the cake if you don’t have a thin-handled wooden spoon. I do not recommend using a fork to poke the holes; the holes will not be large enough for the pie filling to sink into.
This cake is the perfect make-ahead dessert. Just keep it refrigerated until ready to serve.
How to Store Strawberry Shortcake Poke Cake
To Store: Store leftovers in an airtight container in the refrigerator for up to two days.
Ingredients
▢1 box white cake mix + ingredients list on packaging
▢3 cups strawberry pie filling about 1½ (21 ounce cans)
▢8 ounces whipped topping thawed
▢2 cups strawberries sliced.
Instructions
Prepare the cake in a 9×13-inch pan according to the package directions. Allow the cake to cool to room temperature.
1 box white cake mix
Use a thin wooden spoon handle to poke rows of holes an inch apart over the cake.
Spread the pie filling over the surface of the cake using a rubber spatula to gently press the filling into the holes.
3 cups strawberry pie filling
Spread the whipped topping over the cake and refrigerate for at least an hour.
8 ounces whipped topping
When ready to serve, arrange the sliced strawberries on top of the cake, slice, and enjoy.
