Strawberry Shortcake Poke Cake
A delightful dessert that combines the sweetness of strawberries and the creaminess of whipped toppings into a simple yet delicious cake, perfect for gatherings and celebrations.
Ingredients
Cake Ingredients
- 1 box vanilla cake mix
- 3 large eggs
- 1 cup water
Filling and Topping Ingredients
- 1 cup strawberries, sliced Additional strawberries for topping
- 1 cup sweetened condensed milk
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven according to the cake mix package directions and grease a 9×13 inch baking dish.
- Prepare the vanilla cake mix as per the instructions on the package, using water and eggs. Pour the batter into the prepared dish.
- Bake for the time indicated on the package until a toothpick comes out clean.
- Remove the cake from the oven and let it cool for about 10 minutes.
- Use a fork to poke holes all over the top of the cake.
Filling the Cake
- In a bowl, combine the sweetened condensed milk and sliced strawberries. Pour this mixture evenly over the cake, allowing it to fill the holes.
- Refrigerate the cake for at least 2 hours, or until chilled.
Topping
- In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Spread the whipped cream over the top of the chilled cake.
- Garnish with additional strawberries before serving.
Notes
Make sure to poke enough holes in the cake for better soaking. For a richer flavor, consider using homemade whipped cream. Adding a splash of lemon juice to the strawberry mixture can provide extra zing.