Strawberry Shortcake Poke Cake

Dive into Deliciousness

You know that feeling when you take a bite of something so sweet and creamy that it just melts in your mouth? Welcome to Strawberry Shortcake Poke Cake – the dessert that makes every gathering feel like a special occasion. It’s incredibly simple to whip up, with layers of rich flavor that leave you wanting more. Plus, who can resist the magic of strawberries and whipped cream? 🍓

Why Make This Recipe

If you’re looking for an easy and satisfying dessert, look no further! Here’s what you’ll love about this poke cake:

• No fuss, all flavor: Only one baking pan to deal with, which makes cleanup a breeze. 🧼
• Crowd-pleaser: Perfect for family get-togethers, potlucks, or whenever you just want to impress without the stress.
• Summer freshness: Using fresh strawberries makes this cake bright, colorful, and utterly irresistible.

Ingredients

You don’t need fancy stuff — just these basics!

• 1 box vanilla cake mix
• 3 large eggs
• 1 cup water
• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 cups fresh strawberries, sliced
• Whipped cream for topping
• Additional strawberries for garnish

Directions

1. Preheat the oven to 350°F (175°C) and prepare a 9×13 inch baking pan by greasing it.
2. In a large bowl, mix the vanilla cake mix, eggs, and water until smooth. Pour into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
3. Once the cake is baked, let it cool for about 10 minutes. Poke holes all over the top of the cake with a fork.
4. In a separate bowl, mix the sweetened condensed milk and 1/2 cup of the heavy cream until well combined. Pour this mixture over the warm cake, allowing it to soak into the holes.
5. In another bowl, whip the remaining heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
6. Spread the whipped cream over the top of the cake.
7. Top with sliced strawberries and additional whipped cream.
8. Chill in the refrigerator for at least 2 hours before serving.

How to Make Strawberry Shortcake Poke Cake (Overview)

Let’s chat about the process! First, you’re going to whip up your vanilla cake batter and bake it until golden brown. After cooling it for just a bit, you’ll poke all those delightful holes to allow the sweetened condensed milk to seep in – seriously, this is where the magic happens! Then, it’s party time for the whipped cream layer and those luscious strawberries on top. Quick tip: Chill it for a couple of hours to let all those flavors marry. Trust me, it’s worth the wait! 😉

How to Serve Strawberry Shortcake Poke Cake

Presentation is key! Serve each slice with extra whipped cream and a few more strawberry slices for that pop of color. You could even drizzle a little chocolate syrup on top for some extra indulgence. The vibrant reds and whites make it a showstopper, and the aroma? Heaven! 🥰

How to Store Strawberry Shortcake Poke Cake

This cake keeps well in the refrigerator for about 3-4 days. If you need to make it ahead of time, no problem! Just bake and chill, and it’ll be waiting for you. Warning: I can’t guarantee how long it will last around the family – you might need to hide a slice! 😂

Tips to Make Strawberry Shortcake Poke Cake

1. Use fresh strawberries for the best flavor and texture – frozen just won’t cut it.
2. Let the cake cool completely before pouring the condensed milk mixture; otherwise, it might make it a mushy mess.
3. Don’t skip the chilling time! This helps the layers meld together beautifully and taste even better.
4. If you’re in a hurry, pre-made whipped cream works just fine, too!

Variation

Feeling adventurous? Try swapping out vanilla cake mix for lemon for a citrus twist. Or, make it vegan by using a plant-based cake mix, almond milk, and coconut cream for the whipped topping. The possibilities are endless!

FAQs

Can I make this ahead of time?
Absolutely! Just make it a day ahead and store it in the fridge.

What can I use instead of heavy cream?
You can use coconut cream for a dairy-free option, or try whipping aquafaba if you prefer vegan.

Can I freeze the Strawberry Shortcake Poke Cake?
It’s best enjoyed fresh, but you can freeze the cake without the toppings for up to a month. Just thaw and add toppings before serving!

📌 Pin this recipe for your next cozy dinner night!

Strawberry Shortcake Poke Cake

An easy and delightful dessert layered with moist vanilla cake, sweetened condensed milk, whipped cream, and fresh strawberries that is perfect for any occasion.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 2 hours hrs

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 320

Ingredients Method Notes

Ingredients

  

For the Cake

• 1 box vanilla cake mix Use your favorite brand
• 3 large eggs Room temperature
• 1 cup water

For the Soaking

• 1 can (14 oz) sweetened condensed milk
• 1 cup heavy cream Divided for mixing and whipping

For the Whipped Topping

• 1 cup powdered sugar
• 1 teaspoon vanilla extract

For Garnish

• 2 cups fresh strawberries, sliced Plus additional for garnish
• Whipped cream for topping As desired

Method

 

Preparation

1. Preheat the oven to 350°F (175°C) and prepare a 9x13 inch baking pan by greasing it.
2. In a large bowl, mix the vanilla cake mix, eggs, and water until smooth. Pour into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
3. Once the cake is baked, let it cool for about 10 minutes. Poke holes all over the top of the cake with a fork.

Soaking

1. In a separate bowl, mix the sweetened condensed milk and 1/2 cup of the heavy cream until well combined. Pour this mixture over the warm cake, allowing it to soak into the holes.

Whipping Cream

1. In another bowl, whip the remaining heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
2. Spread the whipped cream over the top of the cake.

Garnishing

1. Top with sliced strawberries and additional whipped cream.
2. Chill in the refrigerator for at least 2 hours before serving.

Notes

For best flavor and texture, use fresh strawberries. Allow the cake to cool completely before pouring the condensed milk mixture to avoid a mushy texture. Do not skip the chilling time! You can substitute heavy cream with coconut cream for a dairy-free version or use pre-made whipped cream for convenience.