Strawberry Shortcake Poke Cake

This Strawberry Shortcake Poke Cake transforms a classic summer dessert into a cool, creamy, and fruity cake that’s perfect for any occasion. A white cake is infused with strawberry syrup, topped with whipped cream, and finished with a fresh strawberry sauce for a dessert that’s both nostalgic and refreshing.

Why You’ll Love This Recipe

• Simple and quick to prepare using a cake mix
• Deliciously moist and bursting with strawberry flavor
• Perfect for making ahead of time
• A guaranteed crowd-pleaser at gatherings
• Great use for seasonal strawberries

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• White or yellow box cake mix
• Half-and-half or milk
• Vegetable oil or melted butter
• Eggs
• Strawberry syrup or strawberry gelatin
• Whipped topping (store-bought or homemade)
• Strawberry jam or preserves
• Fresh strawberries, sliced

Directions

1. Preheat oven to 350°F and prepare cake mix according to package directions using milk, oil, and eggs.
2. Bake in a 9×13 inch baking dish until a toothpick comes out clean (about 30 minutes).
3. Allow the cake to cool for 15-20 minutes, then use the handle of a wooden spoon to poke holes across the surface.
4. Pour strawberry syrup or prepared gelatin over the cake, allowing it to soak into the holes.
5. Let the cake chill in the refrigerator for at least 1-2 hours.
6. Spread whipped topping evenly over the cooled cake.
7. Mix strawberry jam with fresh sliced strawberries and spoon the mixture over the whipped topping before serving.

Servings and timing

• Servings: 10–12
• Prep time: 15 minutes
• Bake time: 30 minutes
• Chill time: 1–2 hours

Variations

• Use vanilla or lemon cake mix for a flavor twist
• Swap in raspberry or cherry gelatin for different berry profiles
• Top with cream cheese whipped frosting instead of Cool Whip
• Use strawberry pie filling in place of fresh berries and jam
• Make it gluten-free using a suitable cake mix

storage/reheating

• Store covered in the refrigerator for up to 3 days
• Best served cold, but can be enjoyed at room temperature
• Freeze cake without toppings for up to 1 month; thaw in the refrigerator
• Do not microwave for reheating—best served chilled

FAQs

How far down should I poke the cake?

Poke about two-thirds of the way through to help the syrup soak in without making the cake soggy.

Can I use jarred strawberry pie filling?

Yes, it’s a convenient alternative to fresh strawberries and jam.

Can I make this ahead of time?

Absolutely. Make it a day ahead and store in the fridge. Add the fresh strawberries right before serving.

How long will it last?

It keeps well in the fridge for 2–3 days. The cake stays moist, but toppings are best fresh.

Can I freeze it?

You can freeze the cake without the whipped topping or berries. Wrap tightly and freeze for up to a month.

What alternative toppings can I use?

Try cream cheese frosting, fresh whipped cream, or a stabilized whipped cream for a firmer texture.

Can I use gelatin instead of syrup?

Yes. Prepare strawberry gelatin and pour it over the warm cake just like you would with syrup.

My cake seems too soggy—how to fix that?

Use less syrup or gelatin and avoid poking all the way to the bottom of the cake.

Can I add pudding layer?

Yes, a layer of vanilla or cheesecake pudding adds richness. Spread it over the set gelatin before adding the whipped topping.

Best way to decorate?

Top with sliced strawberries, a drizzle of syrup, or white chocolate shavings just before serving for a fresh look.

Conclusion

Strawberry Shortcake Poke Cake is a fun and flavorful dessert that delivers all the nostalgia of strawberry shortcake in an easy-to-make cake form. It’s ideal for summer, potlucks, or whenever you need a sweet, fruity treat that everyone will love.

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