Description
This Strawberry Shortcake Poke Cake is the ultimate easy-bake dessert that tastes like sunshine on a plate! With layers of fluffy white cake, creamy cheesecake pudding, fresh strawberries, and pillowy whipped topping, it’s a showstopper that requires minimal effort. Perfect for potlucks, birthdays, or when you need a little berry bliss in your life!
Ingredients
For the Cake:
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- 1 box white cake mix + required ingredients (eggs/oil/water)
- 1 (3oz) instant cheesecake or vanilla pudding mix
- 1¾ cups cold milk
- 1 tsp vanilla extract
Strawberry Layers:
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- 1 cup diced fresh strawberries
- ½ cup strawberry puree (about 8 blended berries)
- 1 cup whipped topping (Cool Whip)
Toppings:
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- 1 (8oz) container whipped topping
- Fresh strawberry slices
- Crushed shortbread cookies (optional)
Instructions
1️ Bake the Base
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- Preheat oven to 350°F (175°C). Grease a 9×13″ pan.
- Prepare cake mix as directed and bake 30-35 min until golden. Cool completely.
2️ Poke & Soak
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- Use a wooden spoon handle to poke holes all over the cake (about 1″ apart).
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- Whisk pudding mix with milk for 2 min until thick. Stir in vanilla.
- Gently fold in diced strawberries and 1 cup whipped topping.
- Pour over cake, spreading to fill holes. Drizzle with strawberry puree.
Chill & Top
Spread remaining whipped topping over cake.
Garnish with strawberry slices and cookie crumbs.
Refrigerate 2+ hours (overnight is best!).
Notes
Berry Boost – Macerate diced strawberries with 1 tbsp sugar for extra juiciness
Texture Trick – For cleaner slices, use a hot knife when cutting
Summer Twist – Add ½ cup blueberries for a patriotic red/white/blue version
Elegant Upgrade – Pipe whipped topping in rosettes and top each with a perfect berry