Dessert

Strawberry Shortcake Poke Cake Recipe

ByLogan Pierce February 24, 2026February 24, 2026

Introduction

Strawberry Shortcake Poke Cake is a delightful twist on a classic dessert. Moist white cake is soaked with sweet strawberry filling, topped with fluffy whipped cream and fresh strawberries for a refreshing treat that’s perfect for any occasion.

A square piece of cake on a white plate shows three visible layers: the bottom layer is light and fluffy white cake with a soft texture, the middle layer is a thick red strawberry jelly with a shiny and slightly chunky look, and the top layer is white whipped cream, smooth and fluffy. On top of the whipped cream are fresh sliced strawberry pieces, bright red with visible seeds and a moist surface. The cake is on a white marbled surface with whole and halved strawberries blurred 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 mix according to the package directions in a 9×13-inch pan. Bake and then allow the cake to cool completely to room temperature.
Step 2: Use the handle of a thin wooden spoon to poke rows of holes about an inch apart over the entire surface of the cooled cake.
Step 3: Spread the strawberry pie filling evenly over the cake, gently pressing it into the holes with a rubber spatula so the filling seeps in.
Step 4: Carefully spread the whipped topping over the entire cake surface, then refrigerate the cake for at least one hour to set.
Step 5: Just before serving, arrange the sliced fresh strawberries on top of the whipped topping, slice the cake, and enjoy.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the cake batter before baking.
Try using fresh strawberry preserves instead of pie filling for a less sweet, more natural taste.
Substitute fresh whipped cream for the whipped topping if preferred.
Chill the cake overnight for even richer flavor and easier slicing.

Storage

Store the strawberry poke cake covered in the refrigerator for up to 3 days. Keep it well wrapped to prevent it from drying out. Leftover cake can be enjoyed cold or at room temperature; avoid freezing as the whipped topping and filling can separate upon thawing.

How to Serve

A square piece of cake is shown on a white plate, set against a white marbled surface. The cake has three layers: a bottom light yellow sponge cake layer with a soft texture, a middle glossy red strawberry jelly layer that looks a little runny and seeps slightly into the sponge, and a top thick white whipped cream layer with a smooth, fluffy texture. On top of the whipped cream, several fresh sliced strawberries are scattered, their bright red color and seeds clearly visible. In the background, more strawberry slices and additional plates with similar cake pieces are visible but blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, it’s best to prepare the cake and assemble it a few hours or even the night before serving. Just keep it refrigerated and add fresh strawberries right before serving for the best texture.

What can I use if I don’t have strawberry pie filling?

You can substitute with strawberry jam, preserves, or even a homemade strawberry compote. Just ensure it’s not too runny, so it doesn’t soak the cake excessively.

Strawberry Shortcake Poke Cake Recipe

★★★★★

4.9 from 371 reviews

This Strawberry Shortcake Poke Cake is a delightful twist on the classic dessert, featuring a moist white cake infused with sweet strawberry pie filling. Topped with fluffy whipped topping and fresh sliced strawberries, this easy-to-make treat blends creamy, fruity, and cakey flavors perfectly for any occasion.

Author: Logan
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour 45 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cake

1 box white cake mix (plus ingredients required on packaging: usually eggs, oil, water)

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 instructions on the white cake mix box to prepare the batter. Pour into a greased 9×13-inch pan and bake as directed. Once baked, allow the cake to cool completely to room temperature.
Poke the Cake: Take a thin wooden spoon handle and gently poke rows of holes about 1 inch apart all over the surface of the cooled cake. These holes will allow the strawberry filling to soak deep into the cake for extra flavor.
Add the Pie Filling: Using a rubber spatula, spread the strawberry pie filling evenly over the top of the cake, pressing it gently into the holes so the filling seeps inside for moistness and vibrant strawberry flavor.
Top with Whipped Topping: Spread the thawed whipped topping over the entire cake surface, covering the pie filling completely. Then, refrigerate the cake for at least one hour to allow flavors to meld and the topping to set.
Garnish and Serve: When ready to serve, arrange the fresh sliced strawberries evenly over the whipped topping. Slice into pieces and enjoy this delicious, light strawberry dessert.

Notes

Ensure the cake is completely cooled before poking to prevent crumbling.
Use fresh strawberries for best flavor and texture in the garnish.
Refrigerating the cake for longer than an hour enhances the flavor but do not leave it too long to avoid sogginess.
This cake can be made a day ahead and stored covered in the refrigerator.
Use whipped topping or whipped cream according to preference.

Keywords: strawberry shortcake, poke cake, strawberry cake, easy dessert, summer dessert, creamy cake

Logan Pierce

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