Strawberry Shortcake Poke Cake

5 from 2 votes

Strawberry Shortcake Poke Cake is easy to prepare in 10 minutes! Bake, poke, fill, and cover for a delicious fruity dessert.

Prep Time10

Cook Time25

Chill Time1

Total Time1 35

Course: Dessert

Cuisine: American

Servings: pieces

Calories: 287kcal

Prepare the cake in a 9x13-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

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.