Strawberry Shortcake Poke Cake

Recipes

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!