Introduction: Indulge in the heavenly fusion of flavors with our Strawberry Shortcake Poke Cake recipe. This delectable dessert combines the classic appeal of strawberry shortcake with the moistness of a poke cake, creating a treat that’s sure to impress.

The Story: Picture warm summer days, the scent of ripe strawberries filling the air, and the anticipation of a delightful dessert. Our Strawberry Shortcake Poke Cake recipe captures the essence of these cherished moments, offering a taste of nostalgia with every bite.

Why You Should Make: Experience the blissful union of fluffy white cake, luscious strawberry filling, and creamy whipped topping in every forkful. Whether you’re hosting a summer barbecue, celebrating a special occasion, or simply craving a sweet treat, this poke cake is guaranteed to satisfy your dessert cravings.

How to Serve: Serve slices of this Strawberry Shortcake Poke Cake chilled, allowing the flavors to meld together beautifully. Garnish with fresh sliced strawberries for an extra burst of fruity goodness.

How to Store: Store any leftover cake covered in the refrigerator for up to 3 days. Be sure to wrap it tightly to preserve its freshness and prevent it from drying out.

Tips for Success:

  • When poking holes in the cake, use the handle of a wooden spoon to ensure even distribution.
  • Allow the cake to cool completely before adding the strawberry filling to prevent it from melting.
  • For a decorative touch, sprinkle crushed shortbread cookies or additional sliced strawberries on top before serving.

Prepare Time:

  • Preparation Time: 15 minutes
  • Cooking Time: 30 minutes
  • Total Time: 45 minutes


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


  1. Preheat the oven to the temperature specified on the cake mix box.
  2. Prepare the cake batter according to the package instructions.
  3. Pour the batter into a greased 9×13-inch baking dish and bake until a toothpick inserted into the center comes out clean.
  4. Remove the cake from the oven and allow it to cool for 10 minutes.
  5. Use the handle of a wooden spoon to poke holes all over the surface of the cake.
  6. Pour the strawberry pie filling over the cake, making sure to fill the holes.
  7. Spread the whipped topping over the strawberry filling, covering the entire surface of the cake.
  8. Arrange the sliced strawberries on top of the whipped topping for garnish.
  9. Chill the cake in the refrigerator for at least 2 hours before serving.

Nutrition Information: (Based on a serving size of 1 slice)

  • Calories: 320
  • Total Fat: 12g
  • Saturated Fat: 5g
  • Cholesterol: 25mg
  • Sodium: 320mg
  • Total Carbohydrates: 50g
  • Dietary Fiber: 1g
  • Sugars: 28g
  • Protein: 3g