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Strawberry Shortcake Poke Cake

A delicious summer dessert of moist cake soaked in sweet cream and topped with fresh strawberries.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours 15 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box vanilla cake mix Any brand of vanilla cake mix will work.
  • 3 large eggs Room temperature eggs are best.
  • 1 cup water Use as directed on the cake mix package.
Cream Mixture
  • 1 can (14 oz) sweetened condensed milk This adds sweetness and moisture.
  • 1 cup heavy cream Divided into two portions for filling and topping.
  • 1 cup powdered sugar To sweeten the whipped cream.
  • 1 teaspoon vanilla extract For flavoring the whipped cream.
Topping and Garnish
  • 2 cups fresh strawberries, sliced Fresh is best for flavor.
  • as needed cup Whipped cream for topping Use additional whipped cream for serving.
  • as needed cup Additional strawberries for garnish To add a decorative touch.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). 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.
Baking
  1. Bake for 25-30 minutes or until a toothpick comes out clean.
  2. Once the cake is baked, let it cool for about 10 minutes. Poke holes all over the top of the cake with a fork.
Cream Mixture
  1. In a separate bowl, mix the sweetened condensed milk and 1/2 cup of the heavy cream until well combined.
  2. Pour this mixture over the warm cake, allowing it to soak into the holes.
  3. In another bowl, whip the remaining heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
  4. Spread the whipped cream over the top of the cake.
  5. Top with sliced strawberries and additional whipped cream.
Chill and Serve
  1. Chill in the refrigerator for at least 2 hours before serving.

Notes

Store in the refrigerator for about 3–5 days; can be frozen for up to a month. Whip cream until stiff peaks form to avoid turning it into butter.