Strawberry Shortcake Poke Cake
A delightful dessert combining classic strawberry shortcake flavors with a poke cake twist. Moist cake soaked in vanilla pudding and topped with fresh strawberries and whipped cream.
Ingredients
For the Cake
- 1 box vanilla cake mix
- 3 large eggs
- 1 cup water
For the Filling and Topping
- 1 cup heavy cream
- 1 cup sliced strawberries For topping
- 1 package instant vanilla pudding
- 2 cups milk
- 1 cup whipped cream
- Fresh strawberries for topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and prepare a 9x13 inch baking dish.
- In a large bowl, combine the cake mix, eggs, and water. Mix until smooth.
- Pour the batter into the prepared baking dish and bake according to the package instructions.
- Once the cake is done, allow it to cool for about 10 minutes.
- Poke holes all over the cake using a fork.
Assembly
- In another bowl, mix the instant vanilla pudding with 2 cups of milk until thick.
- Pour the pudding mixture over the cake, making sure it fills the holes.
- Top the cake with sliced strawberries and refrigerate for at least 2 hours.
- Before serving, spread the whipped cream over the top and garnish with fresh strawberries.
Notes
For best taste, serve chilled. You can add extra whipped cream and strawberries on top for presentation. Store leftovers in an airtight container in the refrigerator for up to 3 days.