Indulge in the Sweetness of Summer with Strawberry Shortcake Poke Cake, a delightful dessert that combines the classic strawberry shortcake with a modern twist.
3cupsfresh whole strawberrieshulled and thinly sliced
Instructions
Preheat the oven to 350°F and grease a 9×13 pan.
In a large bowl, prepare the cake by mixing together the cake mix, half and half, vegetable oil, and eggs. Beat with an electric mixer on low speed for about 30 seconds, then increase it to medium speed for 2 minutes.
Pour batter into a greased pan and bake for 30-35 minutes, or until a toothpick comes out moist, but clean. Let the cake cool for 20 minutes.
Use the handle of a wooden spoon or wooden skewer to poke holes into the top of the cake. Space the holes about 1 inch apart, but you only need to press into the cake about ⅔ of the way.
Pour the strawberry syrup into the holes. The holes don’t need to be filled up as the syrup will soak into the cake, but make sure you get all of the holes. Allow the cake to finish cooling completely, about 35 or so more minutes, before spreading the whipped topping on top of the cake.
Prepare the strawberry sauce by mixing the jam and sugar together. After it is mixed, combine it with the strawberries until fully covered.
Store the sauce and cake separately until ready to serve. This keeps well for several days if kept in a sealed airtight container in the fridge.
Notes
8 ounces of whipped topping creates a very thin layer in the pan, if you want it to be extra creamy, go ahead and double the whipped topping!