Description
Indulge in the deliciousness of this Strawberry Shortcake Poke Cake – a delightful twist on a classic dessert. With layers of moist white cake, sweet strawberry pie filling, and luscious whipped topping, this dessert is a crowd-pleaser.
Ingredients
Scale
For the Cake:
- 1 box white cake mix (+ ingredients list on packaging)
For the Filling and Topping:
- 3 cups strawberry pie filling (about 1½ (21-ounce cans)
- 8 ounces whipped topping (thawed)
- 2 cups strawberries (sliced)
Instructions
- Prepare the Cake: Mix the white cake according to package directions and bake in a 9×13-inch pan. Let it cool.
- Poke Holes: Using a thin wooden spoon handle, poke holes about an inch apart all over the cake.
- Add Filling: Spread the strawberry pie filling over the cake, pressing gently to fill the holes.
- Top with Whipped Cream: Spread the whipped topping over the cake.
- Chill and Serve: Refrigerate the cake for at least an hour. Before serving, top with sliced strawberries.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg
Keywords: Strawberry Shortcake Poke Cake, Strawberry, Cake, Dessert, Easy, Crowd-Pleaser
