Strawberry Shortcake Poke Cake – A Light & Luscious Dessert Favorite!

Moist cake soaked with strawberry filling, topped with fluffy whipped cream and fresh berries!

This Strawberry Shortcake Poke Cake is the perfect no-fuss dessert for spring and summer. It’s incredibly easy to make using a white cake mix, but the real magic comes from the strawberry pie filling that’s soaked into the cake. Topped with whipped topping and fresh strawberries, it tastes just like classic strawberry shortcake—but with way less effort!

Ingredients

1 box white cake mix (plus ingredients required on the box: eggs, oil, water)
3 cups strawberry pie filling
8 oz whipped topping, thawed (like Cool Whip)
2 cups fresh strawberries, sliced

‍ Instructions

1. Bake the Cake

Prepare the white cake mix according to the instructions on the box. Pour into a 9×13-inch baking dish and bake as directed. Once baked, remove from oven and let cool for 10–15 minutes.

2. Poke and Fill

Using the handle of a wooden spoon, poke holes all over the surface of the cake (spacing them about 1 inch apart). Gently spoon or pour the strawberry pie filling over the cake, using a spatula to press it into the holes so it seeps in.

3. Top It Off

Spread the whipped topping evenly over the entire cake. Then scatter the sliced fresh strawberries on top for a beautiful finish.

4. Chill and Serve

Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the filling to set.

Why You’ll Love This Cake

Super easy and quick to prepare
No fancy tools or mixers required
Refreshing, light, and perfect for warm weather
Always a hit at parties, BBQs, and potlucks

For more details, visit the full recipe

Strawberry Shortcake Poke Cake