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Slice of Strawberry Shortcake Poke Cake with fresh strawberries and whipped cream

Strawberry Shortcake Poke Cake

A simple and delicious chilled dessert that combines the flavors of strawberry shortcake with the ease of poke cake, perfect for gatherings or last-minute sweet cravings.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 4 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Base
  • 1 box Vanilla or white cake mix Baked in a 9x13 pan
Poke Ingredients
  • 1 packet Strawberry gelatin Or use strawberry flavored pudding mix for a creamier texture
  • 1 cup Boiling water To dissolve the gelatin
  • 1/2 cup Cold water If using gelatin
  • 1 container Whipped topping Or homemade whipped cream
  • 2 cups Fresh strawberries Sliced
Optional Add-Ins
  • 1/2 cup Strawberry jam For added flavor
  • 1/4 cup Sweetened condensed milk Optional for a creamier texture
  • 1 cup Crushed vanilla cookies For topping

Method
 

Preparation
  1. Bake the vanilla or white cake according to package instructions in a 9x13 pan.
  2. Allow the cake to cool for about 15 to 20 minutes.
  3. Poke holes in the cake using the handle of a wooden spoon or a thick straw, about an inch apart.
  4. Mix the strawberry gelatin with boiling water until fully dissolved, then stir in cold water.
  5. Slowly pour the gelatin mixture over the poked holes in the cake, ensuring it seeps in properly.
  6. Cover the pan and chill in the refrigerator for at least 3 to 4 hours, or overnight if possible.
Serving
  1. Spread whipped topping evenly over the chilled cake.
  2. Top with sliced fresh strawberries and optional crushed cookies for added crunch.
  3. Slice with a sharp knife and enjoy cold for the best texture.

Notes

Best enjoyed chilled. Can be made a day ahead of time; add toppings just before serving for freshness. This cake can become soggy if too much liquid is added, so follow instructions closely.