cake
Strawberry Shortcake Poke Cake
Amanda JStrawberry Shortcake Poke Cake
Cuisine
American
Servings
12
Prep Time
20 minutes
Cook Time
30 minutes
Calories
350
Indulge in the delightful combination of strawberry shortcake and poke cake with this scrumptious dessert. This moist and fluffy cake is infused with strawberry jello, creating pockets of fruity goodness throughout. Topped with creamy cool whip and a sprinkle of strawberry shortcake yum crumbs, every bite bursts with the fresh and sweet flavors of strawberries. Whether you're serving it at a potluck or enjoying it with your family, this Strawberry Shortcake Poke Cake is sure to impress.
Ingredients
- 1 box cake mix (strawberry or white)
- 3 eggs
- 1/2 cup oil
- 1 cup water
- 1 package strawberry jello
- 1/2 cup condensed milk
- 1/2 cup evaporated milk
- 1 tub cool whip
- 1 cup strawberry shortcake yum crumbs
Directions
- Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- In a large bowl, combine the cake mix, eggs, oil, and water. Mix until well combined.
- Pour the cake batter into the prepared baking dish and spread it evenly.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, poke holes all over the surface using the handle of a wooden spoon.
In a separate bowl, whisk together the strawberry jello, condensed milk and evaporated milk. Pour this mixture over the cake, filling the holes.
- Allow the cake to cool completely.
- Once cooled, spread the cool whip evenly over the top of the cake.
- Sprinkle the strawberry shortcake yum crumbs over the cool whip layer.
- Refrigerate for at least 2 hours before serving, allowing the flavors to meld together.
- Slice and serve the delectable Strawberry Shortcake Poke Cake to enjoy the perfect blend of fruity, creamy, and cakey goodness!