Description
A delicious and easy-to-make Strawberry Shortcake Poke Cake that combines the flavors of strawberries and whipped cream in a moist cake.
Ingredients
Scale
- 1 box of vanilla cake mix
- 1 cup of water
- 1/3 cup of vegetable oil
- 3 large eggs
- 1 cup of strawberry puree
- 1 cup of sweetened condensed milk
- 1 cup of whipped topping
- 2 cups of fresh strawberries, sliced
- Additional whipped topping for serving
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare the cake mix according to package instructions using water, oil, and eggs.
- Bake the cake in a 9×13 inch pan for 30-35 minutes or until a toothpick comes out clean.
- Once baked, let the cake cool for 10 minutes.
- Using the end of a wooden spoon, poke holes all over the top of the cake.
- In a bowl, mix the strawberry puree and sweetened condensed milk, then pour it over the cake, ensuring it fills the holes.
- Refrigerate the cake for at least 2 hours to allow the flavors to meld.
- Before serving, top the cake with whipped topping and fresh strawberries.
Notes
- For a richer flavor, use homemade whipped cream instead of store-bought.
- Feel free to add more strawberries on top for decoration.
- This cake can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Strawberry Shortcake Poke Cake Recipe, Strawberry dessert recipe