Description
A delightful dessert that combines classic strawberry shortcake flavors with the convenience of a poke cake, perfect for warm gatherings.
Ingredients
Scale
- 1 box white cake mix (plus ingredients required on the packaging)
- 3 cups strawberry pie filling (about 1.5 of a 21-ounce can)
- 8 ounces whipped topping (thawed)
- 2 cups fresh strawberries (sliced)
Instructions
- Prepare cake mix according to the directions on its box. Bake in a 9×13-inch pan until golden, then let cool completely to room temperature.
- Once cool, use a thin wooden spoon handle or thick straw to poke rows of holes across the cake surface, about an inch apart and two-thirds deep.
- Spread the strawberry pie filling evenly over the poked cake, pressing it down into the holes.
- Spread the thawed whipped topping over the strawberry filling and refrigerate for at least one hour.
- Before serving, arrange fresh sliced strawberries on top, slice into portions, and enjoy!
Notes
For added flavor, consider vanilla extract in the batter. It can be made a day in advance and stored in the fridge.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 10mg