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!

Irresistible Strawberry Shortcake Poke Cake in 5 Simple Steps

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A delightful and easy-to-make strawberry shortcake poke cake that’s perfect for any occasion. This dessert combines moist cake, fresh strawberries, and creamy whipped topping for a crowd-pleasing treat.

Author: Sophia Collins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

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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Instructions

Preheat oven to 350°F. Grease a 9×13-inch baking pan.
Prepare cake mix with water, eggs, and oil. Pour batter into the pan and bake for 25-30 minutes.
Let the cake cool for 10 minutes. Use a fork to poke holes all over the cake.
Mix pudding with milk and pour over the cake. Refrigerate for 1 hour.
Spread whipped topping over the cake. Top with sliced strawberries and drizzle with strawberry glaze.
Chill for another hour before serving.

Notes

Use fresh strawberries for best flavor.
For extra sweetness, add extra strawberry glaze.
Store leftovers in the refrigerator.

Nutrition

Serving Size: 1 slice
Calories: 280
Sugar: 20g
Sodium: 320mg
Fat: 12g
Saturated Fat: 4g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 4g
Cholesterol: 50mg

Find it online: https://kitchenuser.net/strawberry-shortcake-poke-cake-recipe/