Strawberry Shortcake Poke Cake

$- 1 box of vanilla cake mix - 3 large eggs - 1 cup of water - 1 cup of heavy cream - 1 cup of sweetened condensed milk - 1 teaspoon of vanilla extract - 2 cups of fresh strawberries, hulled and sliced - 1 ½ cups of whipped cream (store-bought or homemade) - Fresh mint leaves for garnish (optional) To make this yummy strawberry shortcake poke cake, you need a few simple items. First, grab a box of vanilla cake mix. This will be the base of your cake. You need three large eggs and one cup of water to mix in. For the creamy layer, use one cup of heavy cream and one cup of sweetened condensed milk. Add one teaspoon of vanilla extract for flavor. You will also need two cups of fresh strawberries. Make sure to hull and slice them. For the topping, use one and a half cups of whipped cream—this can be store-bought or made at home. If you want, add fresh mint leaves as a nice touch on top. These ingredients come together to create a treat that is both light and full of flavor. Enjoy making this cake with these easy-to-find items! {{ingredient_image_2}} 1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking dish. This step helps the cake not stick. 2. In a large mixing bowl, combine the vanilla cake mix, eggs, and water. Beat the mixture on medium speed for 2 minutes. It should be smooth. 3. Carefully pour the batter into the prepared dish. Bake for 25-30 minutes. Check if it’s done by inserting a toothpick. If it comes out clean, it’s ready. Let the cake cool in the pan for 10 minutes. Then, move it to a wire rack to cool completely. 4. Once cool, poke holes in the cake with a wooden spoon handle or a long skewer. Space the holes about 1 inch apart for even soaking. 1. In a separate bowl, whisk together the heavy cream, sweetened condensed milk, and vanilla extract. Mix until it is creamy and well blended. 2. Gently pour the cream mixture over the cake. Make sure the holes fill with the cream. Let the cake soak in the fridge for at least 30 minutes. For best results, soak it overnight. 1. After soaking, spread a layer of whipped cream on top of the cake. Use as much as you like for a fluffy layer. 2. Decoratively arrange the sliced strawberries over the whipped cream. Feel free to use as many as you want for a colorful look. 3. For extra flair, scatter fresh mint leaves on top. This adds a nice touch and some flavor. To make a moist and tasty poke cake, follow these key tips: - Use fresh eggs for a fluffier texture. - Measure water carefully to ensure the right consistency. - Allow the cake to cool fully before poking holes. - Space holes about 1 inch apart for even soaking. When it comes to whipping cream, you have two great options: - Store-bought: This is quick and easy. Look for high-quality brands. - Homemade: Whip heavy cream until soft peaks form. This adds freshness. Both options work well, but homemade cream gives a richer taste. For a beautiful presentation, serve your poke cake in square slices. - Drizzle strawberry syrup on the plate for added flair. - Consider topping it with extra strawberries for color and taste. - You can also sprinkle some crushed cookies on top for crunch. Pair your cake with refreshing drinks like lemonade or iced tea. This complements the sweetness well. For a fun twist, serve with vanilla ice cream. It adds a creamy touch that everyone loves! Pro Tips Check Cake Doneness: Use a toothpick to test if the cake is done. It should come out clean or with a few moist crumbs, but no wet batter. Soak for Best Flavor: Allow the cake to soak in the cream mixture for at least 30 minutes, but overnight is even better for maximizing flavor. Fresh Strawberries: Use ripe, fresh strawberries for the best flavor and sweetness. If they're not in season, consider using frozen strawberries that have been thawed and drained. Presentation Matters: For an impressive look, consider piping the whipped cream on top instead of spreading it, and arrange the strawberries in a decorative pattern. {{image_4}} You can change up the flavor of your cake mix. Try using lemon or chocolate cake mixes for a fresh twist. Lemon adds a bright, zesty flavor, while chocolate brings a rich taste. Both options will give you a unique poke cake experience. You can also play with the fruits in your cake. Instead of strawberries, use blueberries or raspberries. These fruits add a different color and taste. Blueberries are sweet and juicy, while raspberries offer a nice tartness. Don't be afraid to mix and match your favorite fruits! For those who need gluten-free options, simply use a gluten-free cake mix. Many brands offer great alternatives that taste just as good. This way, everyone can enjoy your poke cake. If you prefer dairy-free, swap the heavy cream and milk with coconut cream or almond milk. These substitutes work well and keep the cake creamy. You still get that delicious flavor without the dairy! To keep your strawberry shortcake poke cake fresh, refrigerate it. Cover the cake with plastic wrap or foil. This keeps it moist and prevents other odors from mixing in. If you have extra pieces, place them in an airtight container. You can also freeze the cake. To do this, slice it and wrap each piece in plastic wrap. Then, place the slices in a freezer bag. This helps keep the cake fresh for up to three months. When you're ready to eat, let the cake thaw in the fridge overnight. In the fridge, this poke cake stays fresh for about five days. After that, it may lose its taste and texture. Look for signs of spoilage. If the cake smells sour or has mold, discard it. Also, if the strawberries look mushy or brown, it's time to let go of the cake. Always trust your senses to keep your treats safe and tasty! A poke cake is a cake with holes poked into it. You pour a liquid over the cake, which soaks in. This makes the cake very moist and flavorful. It’s fun and easy to make. You can use many flavors in a poke cake. Yes, you can make this cake ahead of time. It tastes great after sitting in the fridge. I suggest making it a day before serving. This gives the cake time to soak up the cream. It will be even more delicious! You can adjust the sweetness by changing the sweetened condensed milk. Use less for a less sweet cake. You can also add more whipped cream to balance the flavor. Taste as you go to find the right level for you. Yes, you can use frozen strawberries. Thaw them first and drain any extra juice. This helps keep the cake from getting too soggy. Fresh strawberries do add a nice texture, but frozen ones work well too. You can use coconut milk mixed with sugar as a substitute. Another option is evaporated milk with sugar added. This gives a similar flavor and texture. Homemade versions can work too if you prefer. You now know how to create a tasty poke cake with simple steps. We covered the ingredients, preparation, and tips to make it great. Remember, you can customize your cake with different flavors or dietary needs. Always store it right to keep it fresh. Enjoy making this fun dessert for yourself or to share with friends. Your poke cake adventures have just begun!$

Strawberry Shortcake Poke Cake

A delightful layered cake soaked with cream and topped with fresh strawberries.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 1 30

Course Dessert

Cuisine American

Servings 12

Calories 250 kcal

Ingredients

1 box vanilla cake mix
3 large eggs
1 cup water
1 cup heavy cream
1 cup sweetened condensed milk
1 teaspoon vanilla extract
2 cups fresh strawberries, hulled and sliced
1.5 cups whipped cream (store-bought or homemade)
to taste fresh mint leaves for garnish (optional)

Instructions

Preheat your oven to 350°F (175°C). Prepare a 9x13 inch baking dish by greasing and lightly flouring it to prevent sticking.
In a large mixing bowl, combine the vanilla cake mix, eggs, and water. Using an electric mixer, beat the mixture on medium speed for 2 minutes until it is smooth and well combined.
Carefully pour the batter into the prepared baking dish. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is completely cooled, use the handle of a wooden spoon or a long skewer to poke holes all over the surface of the cake, spacing them about 1 inch apart to ensure even soaking.
In a separate mixing bowl, whisk together the heavy cream, sweetened condensed milk, and vanilla extract until the mixture is well blended and creamy.
Gently pour the cream mixture over the entire surface of the poked cake, ensuring that the holes fill with the cream. Allow the cake to soak for at least 30 minutes in the refrigerator, although overnight soaking will yield even better results.
After the cake has absorbed the cream mixture, spread a generous layer of whipped cream evenly across the top of the cake.
Decoratively arrange the sliced strawberries over the whipped cream, using as many strawberries as desired for a colorful and appetizing appearance.
For an optional finishing touch, scatter fresh mint leaves on top of the strawberries to add a pop of color and a hint of refreshing flavor.

Notes

Serve chilled in square slices, drizzled with strawberry syrup for an enchanting presentation.

Keyword cake, dessert, poke cake, strawberry