Irresistible Strawberry Shortcake Poke Cake in 5 Simple Steps

Name: Irresistible Strawberry Shortcake Poke Cake in 5 Simple Steps
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 1 box (15.25 oz) white cake mix; 1 cup water; 3 large eggs; 1/2 cup vegetable oil; 1 cup fresh strawberries, sliced; 1 box (3.4 oz) vanilla instant pudding mix; 2 cups cold milk; 1 cup whipped topping; 1/2 cup strawberry glaze

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Oh my goodness, if you’re looking for a dessert that screams summer but is ridiculously easy to make, you’ve got to try this strawberry shortcake poke cake! It’s my go-to when I need something impressive but don’t want to spend hours in the kitchen. The first time I made it for a family barbecue, my cousins practically licked the pan clean – and that’s when I knew this recipe was a keeper. Moist vanilla cake soaked with creamy pudding, topped with fluffy whipped cream and juicy strawberries? Yes please! It’s like all the best parts of strawberry shortcake, but even simpler to put together.

Table of Contents

Why You’ll Love This Strawberry Shortcake Poke Cake
Ingredients for Strawberry Shortcake Poke Cake
How to Make Strawberry Shortcake Poke Cake
Tips for the Perfect Strawberry Shortcake Poke Cake
Strawberry Shortcake Poke Cake Variations
Serving and Storing Strawberry Shortcake Poke Cake
Strawberry Shortcake Poke Cake FAQs
Nutritional Information

Why You’ll Love This Strawberry Shortcake Poke Cake

Trust me, this isn’t just another cake recipe – it’s the kind of dessert that makes people ask for seconds (and the recipe!). Here’s why it’s become my summer staple:

Effortless elegance: Looks fancy but comes together with simple ingredients and minimal fuss – perfect for when you’re short on time but want something special.
Crowd-pleasing magic: The combination of moist cake, creamy pudding, and fresh strawberries makes everyone happy – from kids to grandparents.
Make-ahead dream: Actually tastes better after chilling, so you can prepare it hours before your guests arrive.
Endless versatility: Equally at home at backyard BBQs, potlucks, or even as a sweet ending to weeknight dinners.

I’ve lost count of how many times this recipe has saved me when unexpected company shows up – it’s that reliable!

Ingredients for Strawberry Shortcake Poke Cake

Gathering your ingredients is the first step to cake magic! Here’s everything you’ll need, grouped so you can shop and prep efficiently. I always lay everything out on the counter first – it makes the baking process so much smoother.

For the Cake Base:

1 box (15.25 oz) white cake mix – I swear by Betty Crocker for this recipe
1 cup water (room temperature works best)
3 large eggs (take them out 30 minutes before baking)
1/2 cup vegetable oil (or melted butter if you’re feeling fancy)

For the Luscious Filling:

1 box (3.4 oz) vanilla instant pudding mix – the secret to that creamy texture!
2 cups cold milk (whole milk makes it extra rich)

For the Dreamy Topping:

1 cup whipped topping (thawed if frozen)
1 cup fresh strawberries, sliced (about 10 medium berries)
1/2 cup strawberry glaze (find it near the berries in most stores)

Pro tip from my kitchen disasters: measure your strawberries after slicing – they’ll mound up more than you think! And don’t skip the glaze – it’s what gives that gorgeous glossy finish.

How to Make Strawberry Shortcake Poke Cake

Okay, let’s get baking! This recipe comes together in simple stages, and I’ll walk you through each one with all the little tricks I’ve learned from making this cake dozens of times. The key is taking your time with each step – trust me, it’s worth it when you see how gorgeous it turns out!

Baking the Cake

First things first – preheat that oven to 350°F (175°C). While it’s heating up, grab your 9×13-inch pan and give it a good greasing. I like to use butter and a light dusting of flour, but baking spray works great too.

In a large bowl, mix the cake mix, water, eggs, and oil together until smooth. No fancy mixer needed here – a good old wooden spoon does the trick! Pour that beautiful batter into your prepared pan and pop it in the oven for 25-30 minutes. You’ll know it’s done when the edges pull away slightly from the pan and a toothpick comes out clean from the center.

Here’s the important part – let it cool for exactly 10 minutes before poking. Any longer and the cake won’t absorb the pudding as well, any sooner and you risk tearing the cake. Set a timer – I’ve learned this the hard way!

Preparing the Pudding Layer

While the cake cools, whisk together your pudding mix and cold milk. Pro tip: use a large measuring cup for this – it makes pouring so much easier later. Whisk for about 2 minutes until it starts to thicken, then let it sit for another minute to set up slightly.

Now for the fun part – grab a fork and poke holes all over your slightly cooled cake! Space them about an inch apart and go all the way to the bottom. Don’t be shy – those holes are what let the pudding seep into every delicious bite.

Slowly pour your pudding mixture over the cake, aiming for the holes. I like to use a spoon to help spread it evenly. The cake will drink it right up like a sponge! Pop it in the fridge now for at least 1 hour to let everything set properly.

Assembling the Strawberry Shortcake Poke Cake

Once chilled, spread your whipped topping over the cake in an even layer. I find an offset spatula works best for this, but the back of a spoon does just fine in a pinch.

Arrange your sliced strawberries in whatever pattern makes you happy – I usually go for neat rows, but a rustic scatter looks beautiful too. Then drizzle that gorgeous strawberry glaze over the top. For extra pizzazz, I sometimes warm the glaze slightly to make it more pourable.

The hardest part? Waiting another hour for it to chill before serving! But oh, that first bite of cold, creamy, strawberry-packed goodness is absolute heaven. Your patience will be rewarded, I promise!

Tips for the Perfect Strawberry Shortcake Poke Cake

After making this cake more times than I can count, I’ve picked up some tricks that make all the difference between good and absolutely amazing results. Here are my can’t-live-without tips:

Room temp eggs are key – They incorporate better into the batter for a lighter, fluffier cake texture. I take mine out when I preheat the oven.
Don’t skip the chill time – That hour (or two!) in the fridge lets the pudding fully soak in and the flavors meld beautifully.
Slice strawberries evenly – About 1/4-inch thick ensures they’ll stay pretty on top without sinking into the whipped cream.
Use the right poking tool – The handle of a wooden spoon makes perfect-sized holes that hold just enough pudding in each bite.
Fresh is best – While frozen strawberries work in a pinch, fresh berries give that bright, juicy pop that makes this cake special.

Trust me, these little details take this dessert from “nice” to “can I have the recipe?” every single time!

Strawberry Shortcake Poke Cake Variations

One of my favorite things about this recipe is how easily you can switch it up! Here are some delicious twists I’ve tried when I’m feeling adventurous:

Lemon Berry Bliss: Swap the white cake for lemon mix and add blueberries with the strawberries – the citrusy zing is incredible!
Tropical Escape: Use coconut cake mix, swap the strawberries for mango and pineapple, and sprinkle toasted coconut on top.
Chocolate Covered Strawberry: Chocolate cake base with chocolate pudding – drizzle with chocolate syrup instead of glaze for decadence.

The possibilities are endless – once you master the basic recipe, have fun making it your own!

Serving and Storing Strawberry Shortcake Poke Cake

When it’s time to serve this beauty, I love adding a few fresh mint leaves for a pop of color – it makes the strawberries look even more vibrant! For parties, I sometimes cut it into squares and serve on individual plates with extra glaze drizzled around the edges. Just remember to keep it chilled until the last minute – the whipped topping can get weepy if it sits out too long.

Leftovers? (Though I doubt you’ll have many!) Store them covered in the fridge for up to 3 days. The cake actually gets more flavorful on day two as the strawberry juices soak in deeper. Pro tip: press plastic wrap directly onto the cut edges to keep them from drying out.

Strawberry Shortcake Poke Cake FAQs

I get so many questions about this recipe whenever I serve it – here are the answers to the ones that pop up most often! These tips come straight from my trial-and-error experiences in the kitchen.

Can I use frozen strawberries instead of fresh?

You can, but thaw and drain them really well first! Frozen berries release lots of liquid that can make your cake soggy. I pat them dry with paper towels before slicing. The texture won’t be quite as perfect as fresh, but in a pinch, they’ll do the job.

How do I prevent a soggy cake?

The secret is in the timing! Don’t poke holes until the cake has cooled for exactly 10 minutes, and make sure your pudding mixture isn’t too thin. If it seems runny, let it thicken for another minute before pouring. Also, resist the urge to add extra glaze – a little goes a long way!

Can I make this cake ahead of time?

Absolutely! In fact, it’s better that way. Assemble the whole cake (except the strawberry topping) up to a day in advance. Add the strawberries and glaze just before serving so they stay fresh and vibrant. The flavors have more time to develop when it chills overnight

What can I use instead of whipped topping?

Fresh whipped cream works beautifully! Just whip 1 cup of heavy cream with 2 tablespoons powdered sugar until stiff peaks form. It’s a bit less stable than whipped topping though, so add it right before serving if possible.

Why did my pudding layer sink to the bottom?

This happens if you poke the holes too big or pour the pudding when the cake is too warm. Use the handle of a wooden spoon rather than a large fork, and make sure to let the cake cool that crucial 10 minutes first. The cake needs to be firm enough to support the pudding!

Nutritional Information

Just a quick note – these nutritional values are estimates and can vary based on the specific ingredients and brands you use. This strawberry shortcake poke cake is definitely a treat, but hey, life’s too short not to enjoy dessert sometimes! Now go make this recipe and tell me in the comments how it turned out – I can’t wait to hear your strawberry-filled success stories!