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Strawberry Shortcake Poke Cake transforms an ordinary white cake into something truly spectacular. This delightful dessert combines the classic flavors of fresh strawberries with a moist, tender cake base, creating an irresistible treat that's perfect for any occasion. The genius lies in poking holes throughout the cake, allowing the sweet strawberry filling to create pockets of flavor in every bite.
I've made this cake countless times for family gatherings, and it never fails to disappear within minutes. The first time I served it at my daughter's birthday party, guests were asking for the recipe before they'd even finished their first slice.
Essential Ingredients
- White cake mix: Creates the perfect blank canvas for our strawberry filling. Choose a high-quality mix for best results
- Strawberry pie filling: Provides concentrated flavor and beautiful color. Look for brands with whole strawberry pieces
- Whipped topping: Adds a light, creamy texture. Must be completely thawed for smooth spreading
- Fresh strawberries: Select bright red, firm berries for garnishing. Avoid overripe or bruised fruits
- Package ingredients (typically eggs, oil, water): Follow box instructions exactly for optimal cake texture
Detailed Instructions
- Step 1:
- Begin by preheating your oven to the temperature specified on your cake mix box (usually 350°F)
- Step 2:
- Prepare the cake batter according to package directions, ensuring ingredients are at room temperature
- Step 3:
- Pour batter into a greased 9x13-inch pan, smoothing the top with a spatula
- Step 4:
- Bake until a toothpick inserted comes out clean (approximately 30 minutes)
- Step 5:
- Allow cake to cool completely (about 1 hour)
- Step 6:
- Using a wooden spoon handle, create evenly spaced holes throughout the cake
- Step 7:
- Carefully spread strawberry filling over the cake, gently pressing it into the holes
- Step 8:
- Top with an even layer of whipped topping
- Step 9:
- Arrange fresh strawberry slices in an attractive pattern
- Step 10:
- Refrigerate for at least 1 hour before serving
My grandmother always said strawberries were nature's candy, and this cake proves her point perfectly. We've made it a tradition to serve this at our annual Mother's Day brunch.
Storage and Serving Tips
- Keep refrigerated and covered with plastic wrap
- Best served within 48 hours of preparation
- Can be frozen for up to 1 month
- Allow to sit at room temperature for 10 minutes before serving
After years of making various desserts, this poke cake remains one of my most requested recipes. It's the perfect balance of simplicity and sophistication, proving that sometimes the most straightforward recipes create the most memorable moments around the table.
Frequently Asked Questions
- → Can I use homemade cake instead of a box mix?
- Yes, you can use a homemade white cake instead of a box mix if you prefer.
- → How do I store the cake?
- Keep the cake refrigerated, covered tightly, for up to 3 days.
- → Can I use fresh strawberries for the filling?
- You can, but pre-made strawberry pie filling is recommended for the best texture and sweetness.
- → Can this be made ahead of time?
- Yes, this cake can be made a day in advance and chilled until serving.
- → Can I freeze the poke cake?
- It’s best not to freeze the cake as whipped topping and fresh strawberries don’t freeze well.