Strawberry Shortcake Poke Cake with strawberries toppings.
Strawberry Shortcake Poke Cake is easy to prepare in 10 minutes! Bake, poke, fill, and cover for a delicious fruity dessert.
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Simple Strawberry Shortcake Poke Cake recipe fuses a sweet, fruity pie filling with a moist, fluffy white cake. Covered with whipped cream and sliced strawberries, this delicious dessert comes together in just 10 minutes.

a slice of Strawberry Shortcake Poke Cake on a white plate.


Strawberry Poke Cake

Our easy Strawberry Shortcake Poke Cake is so simple to make using my favorite cake mix shortcut; it’s simply baked, poked, filled with strawberry pie filling, and topped with Cool Whip and fresh fruit.

Even more fruity than my strawberry jello poke cake, just as bright and beautiful as my strawberry crunch poke cake, less creamy than my strawberry cheesecake poke cake, but every bit as delicious as any strawberry poke cake with jello, this dessert delivers the essence of shortcake without the stress of making multiple tiers.

This strawberry poke cake is a tasty twist on the traditional multi-tiered shortcake; it takes the classic combination of strawberries and cream, and prepares it using the poke method.

What Is A Poke Cake?

A poke cake is a freshly baked cake, either from a box or from scratch, poked with holes and filled with a liquid or creamy filling to infuse flavor. Other popular fillings include condensed milk, pureed fruit or preserves, pudding, heavy whipping cream, caramel or chocolate sauce, or flavored gelatin.

Why We Love Strawberry Shortcake Poke Cake Recipes

  • Quick and easy to make using a box white cake mix base.
  • Uses only 4 ingredients.
  • Flavor combination is like the classic strawberry shortcake ice cream bars you loved as a kid without the crunchy coating.
  • Strawberry pie filling take this cake over the top with the extra saucy strawberry flavor of shortcake.
  • Moist cake, fruit filling, fluffy topping, fruity flavor in every berry-filled bite.
  • Perfect for Valentine’s Day, Mother’s Day, summer parties, potlucks, or holiday celebrations.

Strawberry Shortcake Poke Cake Ingredients

Strawberry Shortcake Poke Cake ingredients.
  • White cake mix (plus ingredients called for on the box): Feel free to use your favorite gluten-free cake mix for a GF base.
  • Strawberry pie filling: You can use store-bought cans or make your own homemade pie filling.
  • Whipped topping: Cool Whip or a homemade whipped cream can also be used.
  • Fresh strawberries

See the recipe card for full information on ingredients and quantities.

Substitutions and Additions

eating a slice of Strawberry Shortcake Poke Cake using a fork on a plate.

How to Make Strawberry Shortcake Poke Cake

  1. Bake The Cake: Bake the cake according to the directions on the box and cool to room temperature.
  2. Poke: Poke rows of holes all over the baked cake. (Image 1)
    Pro Tip: Poke the holes about an inch apart and 2/3 deep (not all the way to the bottom).
  3. Cover The Cake: Spread the pie filling over the top of the cake and press to fill the holes (Image 2). Cover with whipped topping and refrigerate for at least an hour. (Image 3)
  4. Slice And Serve: Top with strawberries (Image 4), slice, serve, and enjoy.
step 1. Poke rows of holes all over the baked cake.
step 2. Spread the pie filling over the surface of the cake.
step 3. Spread the whipped topping over the cake.
step 4. arrange the sliced strawberries on top of the cake.

Tips For Making Strawberry Shortcake Poke Cake

  • I don’t recommend decorating the cake with the sliced strawberries until right before serving, as the strawberries may leak juice into the whipped topping.
  • Don’t poke the holes too close together as it will impact the cake’s structure, and it will collapse under the weight of the strawberry filling. 
  • A thick straw or chopstick can be used to poke holes in the cake if you don’t have a thin-handled wooden spoon. I do not recommend using a fork to poke the holes; the holes will not be large enough for the pie filling to sink into.
  • This cake is the perfect make-ahead dessert. Just keep it refrigerated until ready to serve. 

How to Store Strawberry Shortcake Poke Cake

  • To Store: Store leftovers in an airtight container in the refrigerator for up to two days.
Strawberry Shortcake Poke Cake in a baking dish with strawberry slices on top.

Frequently Asked Questions

Can I make my own whipped cream instead of using frozen whipped topping?

You can certainly make a sweetened whipped cream from scratch if you prefer. You can also try my homemade whipped cream, but remember that it often doesn’t stay stabilized for long, so it won’t hold up as well as Cool Whip or a store-bought whipped topping. Three cups of homemade whipped cream can be substituted for the whipped topping. 

Do I need to chill my cake before serving?

While the cake can technically be served as soon as the strawberry filling and whipped topping are applied, refrigerating it for at least an hour before serving helps it firm up and maintain its structure. White cake is very delicate, and the refrigerator time gives it more stability.

More Easy Cake Recipes

serving a slice of Strawberry Shortcake Poke Cake.

More Strawberry Recipes

If you tried this Strawberry Shortcake Poke Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

5 from 2 votes
Strawberry Shortcake Poke Cake with strawberries toppings.

Strawberry Shortcake Poke Cake

Serves — 12
Strawberry Shortcake Poke Cake is easy to prepare in 10 minutes! Bake, poke, fill, and cover for a delicious fruity dessert.
Prep Time 10 minutes
Cook Time 25 minutes
Chill Time 1 hour
Total Time 1 hour 35 minutes

Ingredients
  

  • 1 box white cake mix + ingredients list on packaging
  • 3 cups strawberry pie filling about 1½ (21 ounce cans)
  • 8 ounces whipped topping thawed
  • 2 cups strawberries sliced

Instructions
 

  • Prepare the cake in a 9×13-inch pan according to the package directions. Allow the cake to cool to room temperature.
    1 box white cake mix
  • Use a thin wooden spoon handle to poke rows of holes an inch apart over the cake.
  • Spread the pie filling over the surface of the cake using a rubber spatula to gently press the filling into the holes.
    3 cups strawberry pie filling
  • Spread the whipped topping over the cake and refrigerate for at least an hour.
    8 ounces whipped topping
  • When ready to serve, arrange the sliced strawberries on top of the cake, slice, and enjoy.
    2 cups strawberries

Jenn’s Notes

Storage:
  • To Store: Store leftovers in an airtight container in the refrigerator for up to two days.
Tips:
  • I don’t recommend decorating the cake with the sliced strawberries until right before serving, as the strawberries may leak juice into the whipped topping.
  • Don’t poke the holes too close together as it will impact the cake’s structure, and it will collapse under the weight of the strawberry filling.
  • A thick straw or chopstick can be used to poke holes in the cake if you don’t have a thin-handled wooden spoon. I do not recommend using a fork to poke the holes; the holes will not be large enough for the pie filling to sink into.
  • This cake is the perfect make-ahead dessert. Just keep it refrigerated until ready to serve.

Nutrition Info

Calories: 287kcal | Carbohydrates: 59g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 0.4mg | Sodium: 326mg | Potassium: 83mg | Fiber: 2g | Sugar: 36g | Vitamin A: 17IU | Vitamin C: 27mg | Calcium: 126mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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