Strawberry Shortcake Poke Cake
Strawberry Shortcake Poke Cake is a simple variation of the classic dessert. White cake is topped with strawberry pie filling, whipped topping and fresh strawberries, delivering a delicious and easy treat.
Ingredients
- 1 box of white cake mix + ingredients list on packaging
- 3 cups strawberry pie filling about 1 ½ (21 ounce cans)
- 8 ounces whipped topping thawed (1 tub)
- 2 cups strawberries sliced
Instructions
- Prepare the cake in a 9x13-inch pan according to the package directions. Allow the cake to cool to room temperature.
- Use a thin wooden spoon handle to poke rows of holes an inch apart over the cake.
- Spread the pie filling over the surface of the cake using a rubber spatula to gently press the filling into the holes.
- Spread the whipped topping over the cake and refrigerate for at least an hour.
- When ready to serve, arrange the sliced strawberries on top of the cake, slice, and enjoy.
Notes
- Store leftovers in an airtight container in the refrigerator for up to two days.
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.
Love this recipe?Follow @semihomemadekitchen for more!