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Strawberry Shortcake Poke Cake

A refreshing and creamy dessert that combines fluffy cake, luscious strawberry puree, and whipped topping perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert, Summer Treat
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the cake
  • 1 box yellow cake mix Use your favorite brand.
  • 1 cup water
  • 1/3 cup vegetable oil Can replace half with melted butter for richer flavor.
  • 3 large eggs
For the topping
  • 1 cup strawberry puree Fresh strawberries blended.
  • 1 cup sweetened condensed milk Can substitute with coconut cream.
  • 1 cup whipped topping Use additional for serving if desired.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
  2. In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Beat with an electric mixer on medium speed for about 2 minutes.
  3. Pour the batter into the prepared baking pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 10 minutes.
Assembly
  1. Use a fork to poke holes all over the top of the cake.
  2. In a medium bowl, mix the strawberry puree with sweetened condensed milk. Pour the mixture over the cake, making sure it fills the holes.
  3. Refrigerate the cake for at least 2 hours, or until completely chilled.
  4. Spread whipped topping over the cake and top with fresh sliced strawberries before serving.

Notes

Serve chilled on a warm day for a delightful contrast. Add a bit of mint for garnish or pair with vanilla ice cream.