Strawberry Shortcake Poke Cake
There’s something special about a dessert that’s not only tasty but also visually appealing. We’re not suggesting that the look of every dessert is paramount or that you should spend extensive time making your desserts aesthetically pleasing. However, when you find a dessert that’s both delicious and visually striking, it’s worth treasuring. Our strawberry shortcake poke cake fits this description perfectly.
This dessert isn’t a traditional strawberry shortcake because it doesn’t involve biscuits. Instead, it incorporates all the elements of strawberries and cream that you’d expect in a strawberry shortcake. The base of the cake is a white cake mix, which is then drenched in strawberry jello through numerous holes we’ve poked. This method not only gives the cake a beautiful tie-dyed effect when sliced, but also ensures the strawberry flavor permeates the entire cake. The result is a moist and delightful cake.
The topping is a creamy blend of vanilla pudding and frozen whipped topping. This custard-like layer sets perfectly and balances the strawberry-infused cake underneath. Garnish with fresh strawberries, and you have a top-tier dessert that’s sure to be a hit.
INGREDIENTS
1 (15.25 oz) box white cake mix
3 eggs
1/2 cup oil
1 cup water
1 teaspoon vanilla extract
For the filling:
1 (3.0 oz.) package strawberry flavored jello mix
1 cup boiling water
1/2 cup cold water
For the topping:
1 (8 oz) package frozen whipped topping, thawed
1 (3.4 oz) instant vanilla pudding mix
1 cup milk
2 cups fresh strawberries, sliced, to garnish
PREPARATION
Preheat oven to 350°F (or as directed on cake box instructions) and grease a 9×13-inch baking dish with butter or non-stick spray. Mix together cake mix, eggs, oil, 1 cup water, and vanilla extract in a large bowl until smooth. Pour into prepared baking dish and bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool for 15 minutes, then pierce holes all over the cake with the end of a wooden spoon or a large serving fork.
For the filling, dissolve the jello mix in boiling water in a large bowl, then stir in cold water. Pour the jello over the cake to fill the holes, then cover and refrigerate the cake for at least 2 hours.
For the topping, whisk the pudding mix and milk in a large bowl until thick, then gently fold in the whipped topping. Spread the topping over the chilled cake and garnish with sliced strawberries. Slice, serve, and enjoy!
