Delicious Strawberry Shortcake Poke Cake Recipe

If you’re looking for a dessert that’s light, refreshing, and bursting with strawberry flavor, this strawberry shortcake poke cake is just what you need. It’s an easy-to-make treat that combines the classic flavors of strawberry shortcake in a fun and delightful way. Perfect for summer gatherings or any time you want to impress your friends and family with your baking skills!

Imagine a moist vanilla cake infused with sweet strawberry syrup, layered with fluffy whipped cream and fresh strawberries. This poke cake is a crowd-pleaser that never fails to satisfy sweet cravings. Plus, it’s so simple that even novice bakers will feel like pros in the kitchen.

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The Ultimate Strawberry Shortcake Poke Cake

A slice of strawberry shortcake poke cake with whipped cream and strawberries on a plate, surrounded by fresh berries.

This poke cake features a soft vanilla base that soaks in a luscious strawberry syrup, creating a moist and flavorful dessert. Topped with light whipped cream and fresh strawberries, it’s a delightful combination that offers a perfect balance of sweetness and freshness.

Ingredients

1 box of vanilla cake mix (plus ingredients required on the box)
1 cup fresh strawberries, hulled and sliced
1 cup strawberry syrup (store-bought or homemade)
2 cups whipped cream or whipped topping
Additional fresh strawberries for garnish

Instructions

Bake the Cake: Preheat your oven according to the cake mix instructions. Prepare and bake the vanilla cake in a 9×13 inch pan as directed on the box. Allow it to cool completely.
Poke Holes: Once the cake is cooled, use a fork or skewer to poke holes all over the top of the cake, about 1 inch apart.
Add Strawberry Syrup: Pour the strawberry syrup evenly over the cake, making sure it seeps into all the holes. Let it soak for at least 30 minutes.
Top with Whipped Cream: Spread the whipped cream over the top of the cake, covering it completely. Decorate with sliced fresh strawberries on top.
Chill and Serve: Refrigerate the cake for at least 2-4 hours (or overnight) to let the flavors meld. Cut into squares and serve chilled.