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Strawberry Shortcake Poke Cake

A creamy, fruity, and moist cake that combines a classic yellow cake with a sweet strawberry filling and topped with whipped cream.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box yellow cake mix
  • 1 cup water
  • 1/3 cup vegetable oil
  • 3 large eggs
Filling Ingredients
  • 1 cup strawberry puree Use fresh strawberries for the best flavor.
  • 1 cup sweetened condensed milk
Topping Ingredients
  • 1 cup whipped topping
  • 1 cup fresh strawberries, sliced Optional for serving.
  • as needed additional whipped topping For serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for about 2 minutes.
Baking
  1. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let it cool for 10 minutes.
Assembly
  1. Use a fork to poke holes all over the top of the cake.
  2. In a medium bowl, mix the strawberry puree with sweetened condensed milk. Pour the mixture over the cake, making sure it fills the holes.
  3. Refrigerate the cake for at least 2 hours, or until completely chilled.
  4. Spread whipped topping over the cake and top with fresh sliced strawberries before serving.

Notes

Use fresh strawberries if possible for the best flavor. Let the cake cool completely before pouring the strawberry mixture to achieve the best texture.