Strawberry Shortcake Poke Cake
Strawberry Shortcake Poke Cake is a light, fluffy cake perfect for summer. Made with yellow cake mix, strawberry pie filling, creamy whipped topping, and finished with fresh strawberries, this cake is a nice light dessert bursting with the flavor of sweet berries. This cake comes together quickly and is big enough to serve a crowd.
Perfect for summer, strawberry poke cake is a light and fluffy cake that is topped with sweet strawberry pie filling and creamy whipped topping. It is easy to make and requires just a few simple ingredients.
If you are looking for more easy summer cakes, then you may also enjoy our tangy Lemon Pudding Poke Cake or tropical Pineapple Poke Cake.
Poke cakes are one of our favorite desserts because they are so easy to make, require just a few ingredients, and are big enough to serve a crowd.
This strawberry cake is one of our favorites for summer because it is nice and light and bursting with the sweet flavor of strawberries. It’s perfect for parties or backyard BBQs.
Made with a box of yellow cake mix, strawberry pie filling, and fluffy frozen whipped topping, this tasty cake is easy to assemble. Top it with fresh whole or sliced strawberries to make it extra special, and serve extra berries on the side.
The great thing about this cake is that it is super versatile and easy to make substitutions. If you don’t like yellow cake, you can use white, vanilla, confetti, or even strawberry cake mix. Or, it’s easy to turn this into a chocolate strawberry cake by using chocolate cake mix instead.
If strawberries are in season and you’d prefer not to use store-bought pie filling, you can make your own, or use strawberry glaze to fill the holes and top the cake with fresh diced berries.
The frozen whipped topping can easily be replaced with fresh whipped cream, though if you’d like the cake to last more than a day you will want to add a stabilizer.
This 9×13 cake can serve 12-16 people, depending on the size of the slices you cut, so it’s perfect when you need a quick cake to serve a crowd. It’s also easy to transport if you are taking it to a potluck, backyard BBQ, or office party.
Leftovers keep well in the fridge for up to five days, and they can also be frozen to enjoy later.
Ingredients & Substitutions
For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.
Yellow Cake Mix (and ingredients to make cake) – You will need one box of yellow cake mix to make a 9×13 cake. You can also use white, vanilla, or confetti cake mix, or your favorite homemade yellow or white cake. If you want a chocolate strawberry cake, you could also use a chocolate mix such as Devil’s Food cake, or amp up the strawberry flavor with strawberry cake mix.
Strawberry Pie Filling – You will need two cans of strawberry pie filling for this recipe. If you don’t want to use store-bought pie filling you can use strawberry glaze mixed with fresh berries, or make your own strawberry pie filling.
Frozen Whipped Topping – This creates a creamy, light frosting. If you prefer, you can use fresh, prepared whipped cream instead. However, because whipped cream tends to deflate more quickly, you may want to add a stabilizer if you’d like it to last for more than a day.
Fresh Strawberries – Fresh strawberries are optional, but they are a nice touch for decorating the cake and serving on the side so guests can add extra berries to their cake.
Assembling Strawberry Poke Cake
Begin by baking the cake according to the package directions, then after the cake has cooled, poke large holes over the entire cake.
Using the end of a wooden spoon, or the wide end of a chopstick, works well. You want the holes to be large enough that the thick strawberry glaze can drip into them.
After you’ve poked the holes, pour the strawberry pie filling onto the cake, use a rubber spatula to spread the filling, and gently push the glaze into the holes.
Now add the whipped topping and decorate the cake as desired with sprinkles, fresh berries, or shaved chocolate.
Storing Leftover Poke Cake
This poke cake can be covered and stored in the refrigerator for about five days.
This strawberry poke cake can also be frozen. Wrap it tightly and it should keep well for several months.
More Poke Cake Recipes
Looking for other recipes like this? Try these:
Strawberry Shortcake Poke Cake
Ingredients
- 1 15.25 oz box yellow cake mix plus ingredients to make it
- 2 21 oz cans strawberry pie filling
- 4 cups frozen whipped topping thawed
- fresh strawberries
Instructions
- Bake the cake according to the package directions, then let it cool.
- Once the cake has cooled, use the handle of a wooden spoon or the wide end of a chopstick to poke rows of holes in the cake. You want the holes to be wide enough to allow the thick strawberry sauce to drip into them.
- Top the cake with the strawberry pie filling and use a rubber spatula to spread it over the cake and gently push the glaze into the holes.
- Spread the whipped topping over the cake.
- Decorate as desired with sliced or whole strawberries. Serve additional sliced strawberries on the side, if desired.
- You can serve this cake immediately, or store it in the refrigerator for up to 3 days.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
