Strawberry Shortcake Poke Cake
A delightful dessert that combines strawberries and cream into a moist cake, perfect for warm weather and special occasions.
Ingredients
For the cake
- 1 box white cake mix
For the filling and topping
- 3 cups strawberry pie filling
- 8 oz whipped topping, thawed Add a splash of vanilla extract for richer flavor.
- 2 cups strawberries, sliced Fresh strawberries can also be used.
Instructions
Preparation
- Prepare the white cake mix according to package instructions and bake in a 9x13 inch pan. Allow to cool.
- Once the cake is cooled, use a fork to poke holes all over the top.
- Pour the strawberry pie filling over the cake, making sure it fills the holes.
- Spread the whipped topping over the cake.
- Top with sliced strawberries.
- Refrigerate for a few hours before serving.
Notes
Store any leftovers in an airtight container in the fridge. Best enjoyed within 3-4 days. You can also switch things up by using different types of fruit, like blueberries or peaches.