introduction
Strawberry Shortcake Poke Cake is the joyful, saucy dessert that tastes like summer in every forkful. This easy, make-ahead cake layers vanilla sponge with sweet strawberry filling and light whipped topping for a dessert that’s fast, family-friendly, and perfect for potlucks. If you love classic strawberry desserts, this poke cake is a shortcut to the same bright flavor as a layered strawberry shortcake cake recipe but with way less fuss.
Why You’ll Love This Strawberry Shortcake Poke Cake :
- Bright, fresh strawberry flavor without slicing and stacking layers
- Minimal hands-on time—mix, bake, poke, pour, chill
- Crowd-pleaser for potlucks, BBQs, and birthdays
- Make-ahead friendly: assemble a day ahead and relax
- Kid-approved and easy to customize for picky eaters
Ingredients Needed :
Cake
- 1 box vanilla cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
Filling
- 1 cup strawberry puree
- 1 cup sweetened condensed milk
Topping
- 1 tub whipped topping
- 2 cups fresh strawberries, sliced
Optional - Optional: additional whipped topping for serving
Step-by-Step Instructions :
- Preheat the oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- In a large bowl, mix the cake mix, water, vegetable oil, and eggs until well combined. Pour the batter into the prepared baking dish.
- Bake according to package instructions, usually about 30-35 minutes, until a toothpick inserted comes out clean.
- Once baked, let the cake cool for about 15 minutes. While still warm, poke holes all over the cake using the end of a wooden spoon.
- In a separate bowl, mix the strawberry puree and condensed milk. Pour this mixture over the warm cake, ensuring it gets into the holes.
- Refrigerate the cake for at least 2 hours, or until chilled.
- Spread the whipped topping over the chilled cake and top with sliced strawberries.
- Slice and serve. Optional: Add more whipped topping before serving.
Serving Suggestions Strawberry Shortcake Poke Cake
Serve chilled slices on dessert plates with an extra dollop of whipped topping and a few fresh strawberry slices. For a tea-party vibe, pair with shortbread cookies or warm biscuits—try a batch of homemade sweet shortcake biscuits on the side for guests who love the classic shortcake experience. It also pairs wonderfully with a scoop of vanilla ice cream for extra indulgence.
Tips for Success Strawberry Shortcake Poke Cake
- Use ripe, fragrant strawberries for the puree—that freshness makes a big difference.
- Make sure the cake is still slightly warm when you poke and pour so the strawberry-condensed milk combo sinks into the holes.
- Chill long enough (at least 2 hours) so the filling sets and slices cleanly.
- Press the holes deep enough for the filling but avoid breaking the cake into pieces—steady, even pokes are best.
- For a lighter topping, fold a little fresh strawberry puree into the whipped topping.
- To create handheld portions, follow the poke-cake idea in a mini format for parties and mini strawberry shortcakes inspiration.
variation
- Strawberry-Lemon Twist: Add 1 tbsp lemon zest to the cake batter and a splash of lemon juice to the strawberry puree for a bright citrus lift.
- Chocolate Poke Cake: Use a chocolate cake mix and swap the strawberry puree for cherry pie filling for a black forest–style twist.
- Gluten-Free Option: Use a gluten-free vanilla cake mix and confirm your whipped topping is GF.
FAQs
Q: Can I use frozen strawberries for the puree?
A: Yes—thaw and drain excess liquid, then puree. If very watery, simmer briefly to concentrate the flavor before mixing with the sweetened condensed milk.
Q: How far in advance can I make this cake?
A: You can assemble up to 2 days ahead; keep it tightly covered in the refrigerator for best texture and flavor.
Q: Can I use homemade cake instead of a box mix?
A: Absolutely. A simple homemade vanilla cake works great—just bake in a 9×13 and follow the same poke-and-pour steps.
Q: How do I prevent the cake from getting soggy?
A: Chill fully so the filling sets. Use the recommended amount of filling and avoid adding too much extra puree. Serve within a couple days for best texture.
Ingredients
Cake
- 1 box vanilla cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
Filling
- 1 cup strawberry puree Use ripe, fresh strawberries for best flavor.
- 1 cup sweetened condensed milk
Topping
- 1 tub whipped topping
- 2 cups fresh strawberries, sliced
- 1 optional tub additional whipped topping for serving
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish.
- In a large bowl, mix the cake mix, water, vegetable oil, and eggs until well combined.
- Pour the batter into the prepared baking dish.
- Bake according to package instructions, usually about 30-35 minutes, until a toothpick inserted comes out clean.
- Once baked, let the cake cool for about 15 minutes.
Assembly
- While still warm, poke holes all over the cake using the end of a wooden spoon.
- In a separate bowl, mix the strawberry puree and condensed milk. Pour this mixture over the warm cake, ensuring it gets into the holes.
- Refrigerate the cake for at least 2 hours, or until chilled.
- Spread the whipped topping over the chilled cake and top with sliced strawberries.
- Slice and serve. Optional: Add more whipped topping before serving.
