Strawberry Shortcake Poke Cake
Ingredients:
- 1 box white cake mix (plus ingredients listed on the package)
- 3 cups strawberry pie filling (about 1 1/2 cans, 21 ounces each)
- 8 ounces whipped topping, thawed (1 tub)
- 2 cups fresh strawberries, sliced
Instructions:
- Bake the Cake:
- Prepare the white cake in a 9×13-inch pan according to the package directions. Allow the cake to cool to room temperature.
- Poke Holes in the Cake:
- Using the handle of a thin wooden spoon, poke rows of holes about an inch apart all over the surface of the cake.
- Add the Strawberry Filling:
- Spread the strawberry pie filling evenly over the cake, using a rubber spatula to gently press the filling into the holes.
- Top with Whipped Topping:
- Spread the thawed whipped topping over the entire surface of the cake. Refrigerate for at least one hour to allow the flavors to meld.
- Garnish and Serve:
- When ready to serve, arrange the sliced strawberries on top of the cake. Slice, serve, and enjoy!
Enjoy your refreshing and delightful Strawberry Shortcake Poke Cake!