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Strawberry Shortcake Poke Cake is a delightful twist on the classic strawberry shortcake, combining the lightness of cake with the luscious flavors of fresh strawberries and whipped cream. This dessert is not only visually appealing with its vibrant colors but also offers an irresistible combination of flavors and textures that make it a favorite among dessert lovers. The moist cake soaked in sweetened strawberry syrup, topped with light whipped cream, and adorned with fresh strawberries creates a symphony of taste that can elevate any gathering.

Strawberry Shortcake Poke Cake

Discover the perfect summer treat with this Strawberry Shortcake Poke Cake! This delightful dessert combines a light, moist cake soaked in sweet strawberry syrup, topped with airy whipped cream and fresh strawberries. Its vibrant colors and flavors make it a favorite for gatherings, barbecues, and celebrations. Easy to prepare and customizable to suit your tastes, this poke cake is sure to impress your guests and leave them asking for more. Enjoy this refreshing dessert that embodies the essence of summer!
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Ingredients
  

1 box of vanilla cake mix (plus ingredients required on the box)

1 can (14 oz) sweetened condensed milk

1 cup of fresh strawberries, hulled and sliced

1 cup of heavy whipping cream

3 tablespoons powdered sugar

1 teaspoon vanilla extract

1 cup of whipped topping (like Cool Whip)

Extra strawberries for garnish

Fresh mint leaves for garnish (optional)

Instructions
 

Bake the Cake: Preheat your oven according to the instructions on the cake mix box. Prepare the cake batter as directed and pour it into a greased 9x13-inch baking dish. Bake until a toothpick inserted in the center comes out clean, usually about 25-30 minutes. Allow the cake to cool completely in the pan on a wire rack.

    Poke Holes in the Cake: Once the cake is completely cool, use the handle of a wooden spoon or a skewer to poke holes all over the cake (about 1 inch apart). Make sure to poke down about 2/3 of the way through the cake.

      Prepare the Filling: In a small bowl, whisk together the sweetened condensed milk with 1/2 cup of the sliced strawberries, mashing them slightly to create a strawberry mixture. Pour this mixture evenly over the poke holes in the cake, letting it seep in.

        Make the Whipped Topping: In another bowl, whip the heavy cream with powdered sugar and vanilla extract using an electric mixer until stiff peaks form. Gently fold in the whipped topping until combined.

          Frost the Cake: Spread the whipped cream mixture over the top of the cake, ensuring that it’s evenly distributed. Use a spatula to smooth the surface.

            Add Strawberries: Reserve a few strawberry slices for garnish, and evenly distribute the remaining sliced strawberries over the whipped topping.

              Chill: Cover the cake with plastic wrap and refrigerate for at least 2 hours (or overnight if possible) to allow flavors to meld and the cake to set.

                Serve: Before serving, garnish with the reserved strawberry slices and fresh mint leaves, if using. Slice the cake into squares and enjoy!

                  Prep Time, Total Time, Servings: 20 minutes | 2-3 hours chill time | 30 minutes total | 12-15 servings

                    Enjoy this refreshing and delightful dessert that's perfect for gatherings or special occasions!