This Strawberry Shortcake Poke Cake is a delightful dessert that brings together the best of both worlds: a fluffy vanilla cake and the classic flavors of strawberries and whipped cream. Perfect for any celebration or just a sweet treat, this cake is a crowd-pleaser that I can’t wait to share with you. It’s simple to make yet feels like a special indulgence with its rich layers and creamy texture.
Ingredients
1 box vanilla cake mix (plus ingredients to prepare cake as per package instructions)
1/2 cup strawberry jam or preserves
1 cup fresh strawberries, diced
1 (8 oz) tub of whipped topping (or homemade whipped cream)
1/2 cup sweetened condensed milk
1/4 cup milk
1 teaspoon vanilla extract
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Preheat the oven and bake the vanilla cake according to the package instructions in a 9×13-inch baking pan.
Once the cake is baked, allow it to cool slightly. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface.
In a small bowl, mix together the sweetened condensed milk, milk, and vanilla extract. Pour this mixture evenly over the warm cake, allowing it to soak into the holes.
In a separate bowl, combine the strawberry jam and diced fresh strawberries. Stir to combine, and spoon the strawberry mixture over the cake, spreading it evenly.
Spread the whipped topping over the entire surface of the cake, covering the strawberry mixture.
Refrigerate for at least 2 hours (preferably overnight) to allow the cake to fully absorb the flavors.
Garnish with additional fresh strawberries on top before serving, if desired.
Servings and Timing
Servings: 12
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 2 hours 40 minutes (includes refrigeration time)
Variations
Add a fruity twist: You can swap out the strawberry jam for other fruit preserves such as raspberry, blueberry, or peach to change the flavor profile of the cake.
Use homemade whipped cream: Instead of store-bought whipped topping, make your own whipped cream for an extra layer of homemade goodness.
Gluten-Free Option: If you need a gluten-free version, simply use a gluten-free vanilla cake mix and make sure all other ingredients are gluten-free.
More Layers: For a more decadent dessert, you can layer the cake with additional fillings like cream cheese frosting or a layer of vanilla pudding.
Storage/Reheating
Storage: Store any leftovers in the refrigerator, covered with plastic wrap or in an airtight container. The cake will stay fresh for up to 3 days.
Reheating: This cake is best served chilled and doesn’t require reheating. However, if you prefer it slightly warmed, you can microwave individual portions for 10-15 seconds, but be careful not to overdo it.
FAQs
How can I make the cake ahead of time?
I recommend making this cake the day before you plan to serve it. The flavors develop and meld together nicely after a few hours in the fridge, or even overnight.
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries if fresh ones aren’t available. Just make sure to thaw and drain them before using, to avoid excess moisture on the cake.
What can I substitute for sweetened condensed milk?
If you don’t have sweetened condensed milk, you could try making your own by simmering regular milk with sugar, or use a substitute like evaporated milk mixed with a bit of sugar for sweetness.
Can I freeze this cake?
While this cake is best served fresh, you can freeze it for up to 2 months. Make sure to cover it well with plastic wrap and foil to prevent freezer burn. Thaw it in the refrigerator overnight before serving.
Is there a non-dairy alternative for whipped topping?
Yes, you can use non-dairy whipped topping or coconut whipped cream for a dairy-free version of this cake. Just be sure to check the labels for any added sugars or artificial ingredients if that’s a concern.
Conclusion
This Strawberry Shortcake Poke Cake is the kind of dessert I find myself going back to time and again. It’s simple to make, yet delivers big on flavor and texture. The combination of a soft vanilla cake, sweetened milk, fresh strawberries, and whipped cream creates a dessert that’s perfect for any occasion. I love how versatile it is too—whether I’m making it for a family dinner, a picnic, or just because I’m in the mood for something sweet, this cake never disappoints.
Recipe:
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Strawberry Shortcake Poke Cake
This Strawberry Shortcake Poke Cake is a light and fluffy dessert combining a vanilla cake base, sweetened condensed milk, fresh strawberries, and whipped topping. Perfect for any celebration or casual gathering, this cake is easy to make and bursting with flavor. Whether you’re craving a fruity dessert or hosting a party, this cake delivers deliciously creamy and fresh sweetness.
- Total Time: 2 hours 40 minutes (includes refrigeration time)
- Yield: 12 servings
Ingredients
1 box vanilla cake mix (plus ingredients to prepare cake as per package instructions)
1/2 cup strawberry jam or preserves
1 cup fresh strawberries, diced
1 (8 oz) tub of whipped topping (or homemade whipped cream)
1/2 cup sweetened condensed milk
1/4 cup milk
1 teaspoon vanilla extract
Instructions
-
Preheat the oven and bake the vanilla cake according to the package instructions in a 9×13-inch baking pan.
-
Once the cake is baked, allow it to cool slightly. While the cake is still warm, use the handle of a wooden spoon to poke holes all over the surface.
-
In a small bowl, mix together the sweetened condensed milk, milk, and vanilla extract. Pour this mixture evenly over the warm cake, allowing it to soak into the holes.
-
In a separate bowl, combine the strawberry jam and diced fresh strawberries. Stir to combine, and spoon the strawberry mixture over the cake, spreading it evenly.
-
Spread the whipped topping over the entire surface of the cake, covering the strawberry mixture.
-
Refrigerate for at least 2 hours (preferably overnight) to allow the cake to fully absorb the flavors.
-
Garnish with additional fresh strawberries on top before serving, if desired.
Notes
If you prefer a non-dairy version, you can use non-dairy whipped topping or coconut whipped cream.
For a twist, swap out strawberry jam with other fruit preserves like raspberry or blueberry.
This cake can be made gluten-free by using a gluten-free vanilla cake mix.
To make it extra indulgent, consider adding layers of cream cheese frosting or vanilla pudding.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert, Cake, Poke Cake
- Method: Baking, No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12 servings
- Calories: 250 kcal per serving
