Description
A delightful treat that combines the classic flavors of strawberry shortcake with the moistness of a poke cake, perfect for summer gatherings and celebrations.
Ingredients
Scale
- 1 box vanilla cake mix (15.25 oz)
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 can (14 oz) sweetened condensed milk
- 1 cup fresh strawberries, hulled and sliced
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Additional strawberries for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, combine the vanilla cake mix, eggs, water, and vegetable oil. Mix on medium speed for about 2 minutes until well combined and smooth. Pour the batter into the prepared baking pan and spread it evenly.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
- Once the cake is completely cooled, use the handle of a wooden spoon or a skewer to poke holes all over the top of the cake, about 1 inch apart.
- In a medium bowl, combine the sweetened condensed milk and sliced strawberries. Pour this mixture evenly over the top of the cake, allowing it to seep into the holes.
- In a separate bowl, whip the heavy cream with an electric mixer on medium-high speed until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
- Spread the whipped cream evenly over the top of the cake, covering the strawberry filling.
- Cover the cake with plastic wrap and refrigerate for at least 2 hours (or overnight) to allow the flavors to meld and the cake to set.
- Before serving, garnish with additional fresh strawberries if desired. Slice into squares and enjoy!
Notes
- For a gluten-free version, use a gluten-free cake mix.
- If vegan, consider using a plant-based whipped topping and a vegan cake mix.
- This cake is best served cold and can be made a day in advance.
- Store covered in the refrigerator for up to 3-4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Strawberry Shortcake, Poke Cake, Dessert, Summer Treat