If you’re looking for an easy, crowd-pleasing dessert that’s light, fruity, and irresistibly creamy, this Strawberry Shortcake Poke Cake is the perfect choice. Made with a soft white cake, sweet strawberry filling, fluffy whipped topping, and fresh strawberries, it’s a refreshing dessert that’s ideal for family gatherings, parties, or anytime you’re craving something sweet without too much effort.
Ingredients
1 box white cake mix (plus ingredients listed on the box)
2 cans strawberry pie filling
12 ounces whipped topping (Cool Whip), thawed
Fresh strawberries, sliced (as much as you like)
Instructions
Prepare the white cake mix according to the package directions. Bake it in a 9×13-inch pan.
Once baked, remove the cake from the oven and let it cool for about 10–15 minutes.
Using the handle of a wooden spoon, poke holes all over the cake, spacing them evenly.
Pour and spread the strawberry pie filling over the entire cake, making sure it fills the holes.
Gently spread the whipped topping evenly over the strawberry layer.
Finish by topping the cake with freshly sliced strawberries. Add as many as you like.
Refrigerate for at least 1–2 hours before serving to allow the flavors to set.
Serving Tip
Serve chilled for the best flavor and texture. This cake tastes even better the next day, making it a great make-ahead dessert!