Strawberry Shortcake Poke Cake

Why You’ll Love This Recipe

This Strawberry Shortcake Poke Cake is incredibly easy to make, requiring minimal effort for a show-stopping result. The cake itself is light and moist, while the strawberry syrup infusion adds a burst of flavor throughout each slice. Topped with a luscious whipped cream layer and fresh strawberries, it’s a delightful, refreshing dessert that everyone will enjoy. Plus, it’s the ideal way to showcase fresh, seasonal strawberries in a fun, unique way.

Ingredients

• 1 box vanilla cake mix (plus ingredients to prepare the cake, typically eggs, water, and oil)

• 1/2 cup strawberry jam or strawberry syrup

• 1 cup fresh strawberries, chopped

• 1 cup heavy whipping cream

• 1/4 cup powdered sugar

• 1 tsp vanilla extract

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by greasing or lining it with parchment paper.

2. Prepare the vanilla cake mix according to the instructions on the package, and pour the batter into the prepared baking dish.

3. Bake the cake as directed on the package or until a toothpick inserted into the center comes out clean (about 28-30 minutes). Let the cake cool in the pan for 10 minutes.

4. Once the cake has cooled slightly, use the handle of a wooden spoon or a similar object to poke holes evenly across the surface of the cake. Make sure to create deep holes but not all the way through to the bottom of the cake.

5. In a small bowl, warm the strawberry jam or syrup in the microwave for 15-20 seconds until it’s easy to drizzle. Pour the warm strawberry syrup evenly over the top of the cake, allowing it to soak into the holes.

6. Let the cake cool completely at room temperature, or refrigerate for faster cooling.

7. While the cake is cooling, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form.

8. Once the cake is fully cooled, spread the whipped cream on top in an even layer.

9. Top the cake with the chopped fresh strawberries, arranging them evenly over the whipped cream.

10. Chill the cake in the refrigerator for at least 2 hours before serving to allow the flavors to meld.

Servings and Timing

This recipe makes approximately 12 servings.

• Prep time: 10 minutes (plus cooling time)

• Cook time: 30 minutes

• Total time: 3 hours (including chilling)

• Servings: 12

Variations

• Use different berries: Feel free to swap the strawberries for other berries, such as raspberries, blueberries, or blackberries, for a mixed berry poke cake.

• Add a layer of custard: For an even richer cake, spread a layer of vanilla custard or pastry cream over the cake before adding the whipped cream topping.

• Use flavored cake mix: Try using a strawberry or lemon cake mix for a different twist on the flavor.

• Add a glaze: Drizzle a strawberry glaze or a berry compote over the top for an extra burst of flavor.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container in the refrigerator for up to 3 days.

• Freezing: Although the whipped cream topping doesn’t freeze well, you can freeze the cake portion (without the whipped cream and strawberries) for up to 1 month. Let the cake cool completely before wrapping it tightly in plastic wrap and storing it in a freezer-safe container.

• Reheating: This cake is best served cold, so it’s not typically reheated. If you prefer it warm, gently microwave individual pieces for 10-15 seconds, but be sure to add the whipped cream and strawberries afterward.

FAQs

1. Can I use fresh strawberries instead of strawberry jam or syrup?

Yes, you can use fresh strawberries to make a syrup. Simply mash the strawberries with a little sugar and heat them until they release their juices to create a homemade strawberry syrup.

2. Can I make this cake without a cake mix?

Yes, you can make a homemade vanilla cake from scratch if you prefer. Just make sure the cake is moist enough to absorb the strawberry syrup.

3. Can I use cool whip instead of whipped cream?

Yes, you can use Cool Whip or another store-bought whipped topping if you want a quicker option.

4. How do I make sure the cake is properly soaked with the strawberry syrup?

Be sure to poke the cake with holes deep enough so the syrup can fully soak into the cake, but not so deep that it goes all the way through. Pour the syrup slowly to ensure it gets absorbed evenly.

5. Can I add other fruits to this cake?

Absolutely! You can add other fruits, such as sliced bananas or kiwi, to the topping for added flavor and color.

6. How far in advance can I make this cake?

You can make this cake up to 1 day in advance, and it will still taste great. Just be sure to refrigerate it until ready to serve.

7. How do I prevent the whipped cream from melting?

Be sure to use heavy cream and chill both the mixing bowl and beaters before whipping. This will help the whipped cream hold its shape longer.

8. Can I make a smaller version of this cake?

Yes, you can make a smaller version by halving the ingredients and baking in an 8×8-inch baking dish.

9. Can I use sugar-free jam for a lower-sugar version?

Yes, you can use sugar-free strawberry jam or syrup if you want to reduce the sugar content of this dessert.

10. Can I use frozen strawberries?

Fresh strawberries are ideal for topping, but you can use frozen strawberries for the syrup. Just thaw them first, mash them with sugar, and heat until you get a syrupy consistency.

Conclusion

Strawberry Shortcake Poke Cake is a simple, yet indulgent dessert that’s perfect for any occasion. With its moist, syrup-soaked cake, fluffy whipped cream, and fresh strawberries, it’s a crowd-pleaser that’s sure to satisfy your sweet tooth. Whether you’re hosting a summer party, celebrating a special occasion, or just craving something fruity and refreshing, this cake is guaranteed to impress!

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