Dessert

Strawberry Shortcake Poke Cake Recipe

ByMariam Harutyunyan March 29, 2026March 29, 2026

Introduction

Strawberry Shortcake Poke Cake is a delightful twist on a classic dessert, combining moist white cake with sweet strawberry pie filling and fluffy whipped topping. It’s easy to make and perfect for gatherings or a simple treat at home.

A square piece of cake sits on a white plate with three visible layers: a bottom layer of light, fluffy sponge cake with a soft texture and pale yellow color, a thick middle layer of shiny, deep red strawberry jelly that looks smooth and slightly runny, and a top layer of fluffy white whipped cream. On the whipped cream, there are fresh strawberry slices placed neatly, showing their bright red color and juicy texture. The plate is on a white marbled surface, with whole and sliced strawberries blurred softly in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box white cake mix (plus ingredients listed on the package)
3 cups strawberry pie filling (about 1½ (21 ounce) cans)

8 ounces whipped topping (thawed)
2 cups strawberries (sliced)

Instructions

Step 1: Prepare the cake in a 9×13-inch pan according to the package directions. Allow the cake to cool to room temperature.
Step 2: Use a thin wooden spoon handle to poke rows of holes about an inch apart over the entire cake surface.

Step 3: Spread the strawberry pie filling evenly over the cake and gently press it into the holes with a rubber spatula.
Step 4: Spread the whipped topping over the cake and refrigerate for at least one hour to let the flavors meld.
Step 5: Before serving, arrange the sliced strawberries on top of the cake. Slice and enjoy!

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the cake batter before baking.
Try substituting fresh blueberry pie filling for a different fruity twist.
Use homemade whipped cream instead of store-bought topping for a fresher taste.

Allowing the cake to chill overnight enhances the flavor and makes slicing easier.

Storage

Store the cake covered in the refrigerator for up to 3 days. To reheat, simply serve chilled or allow it to sit at room temperature for 15 minutes before slicing. This dessert is best enjoyed fresh but can be kept cold to maintain texture and flavor.

How to Serve

A piece of layered strawberry shortcake sits on a white plate, placed on a white marbled surface. The bottom layer is a light, fluffy yellow cake. The middle layer is a thick, glossy red strawberry jam that looks juicy and slightly oozing down the cake. The top layer has a generous spread of white whipped cream, smooth and soft. On top of the whipped cream are fresh strawberry slices arranged neatly, bright red with visible seeds and a juicy texture. A fork on the plate holds a bite-sized piece of the cake showing all the layers clearly. In the background, more pieces of the same cake on white plates and whole and halved fresh strawberries are blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a homemade cake instead of a box mix?

Absolutely! Any white cake recipe you prefer will work well with this poke cake method.

What if I don’t have a wooden spoon handle to poke the holes?

You can use the end of a wooden dowel, the handle of a wooden spatula, or any similar thin, rounded kitchen utensil to create the holes.

Strawberry Shortcake Poke Cake Recipe

★★★★★

4.6 from 507 reviews

Author: Mariam
Total Time: 1 hour 45 minutes

Yield: 12 servings 1x

Description

This Strawberry Shortcake Poke Cake is a delightful twist on the classic dessert, featuring a moist white cake base infused with strawberry pie filling, topped with fluffy whipped topping and fresh sliced strawberries. It’s an easy-to-make, crowd-pleasing dessert perfect for gatherings or a sweet treat at home.

Ingredients

Scale

Cake

1 box white cake mix (plus ingredients required on the packaging)

Filling and Topping

3 cups strawberry pie filling (about 1½ 21-ounce cans)
8 ounces whipped topping (thawed)
2 cups fresh strawberries, sliced

Instructions

Prepare the cake: Follow the package directions to prepare the white cake mix in a 9×13-inch pan. Once baked, allow the cake to cool completely to room temperature to ensure the filling soaks properly.
Poke holes in the cake: Using the handle of a thin wooden spoon, poke rows of holes across the surface of the cooled cake approximately an inch apart. These holes will allow the strawberry filling to seep into the cake for extra flavor and moisture.
Add the strawberry pie filling: Spread the strawberry pie filling evenly over the cake using a rubber spatula. Gently press the filling into the holes so it penetrates throughout the cake’s interior.

Top with whipped topping: Spread the thawed whipped topping uniformly over the entire cake surface. Then refrigerate the cake for at least one hour to allow the flavors to meld and the topping to set.
Garnish and serve: Just before serving, arrange the sliced fresh strawberries neatly on top of the whipped topping. Slice the cake and enjoy the fresh strawberry shortcake treat.

Notes

Ensure the cake is completely cooled before poking holes to prevent crumbling.

For a homemade version, you can substitute the box cake mix with your favorite white cake recipe.
Use fresh, ripe strawberries for the best flavor and presentation.
The cake can be prepared a day in advance and refrigerated to enhance the flavors.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert

Method: Baking
Cuisine: American

Keywords: Strawberry shortcake, poke cake, strawberry dessert, whipped topping, easy cake recipe, summer dessert

Mariam Harutyunyan

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