Description

Strawberry Shortcake Poke Cake is a quick and easy dessert made with white cake, sweet strawberry pie filling, whipped topping, and fresh strawberries. This fruity, refreshing treat is perfect for parties, potlucks, or a simple make-ahead summer dessert.

Ingredients

1 box white cake mix + ingredients listed on packaging
3 cups strawberry pie filling (about 1½ 21-ounce cans)
8 ounces whipped topping, thawed
2 cups strawberries, sliced

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Instructions

1. Prepare the cake in a 9×13-inch pan according to the package directions. Allow the cake to cool to room temperature.

2. Use a thin wooden spoon handle to poke rows of holes an inch apart over the cake.

3. Spread the pie filling over the surface of the cake using a rubber spatula to gently press the filling into the holes.

4. Spread the whipped topping over the cake and refrigerate for at least an hour.

5. When ready to serve, arrange the sliced strawberries on top of the cake, slice, and enjoy.

Notes

To Store: Store leftovers in an airtight container in the refrigerator for up to two days.

Decorate with sliced strawberries just before serving to avoid juice leaking into the whipped topping.

Don’t poke the holes too close together; this can weaken the cake’s structure.

Use a straw or chopstick to poke the holes for best results—avoid using a fork.

This is a great make-ahead dessert—just refrigerate until ready to serve.