Strawberry Shortcake Poke Cake Recipe
This sweet and simple poke cake idea is a favorite summer dessert in our house!
Equipment
- 1 Baking Dish
- 1 Oven
- 1 Mixing Spoon or Chopstick (Something to use to poke the holes in the cake!)
Ingredients
- 1 Box White Cake Mix
- 1 1/4 Cups Half and Half
- 1 Tablespoon Vegetable Oil
- 4 Eggs
- 1 Cup Strawberry Syrup Ice Cream or Pancake Syrup
- 8 Ounces Whipped Topping Thawed
- 1/4 Cup Strawberry Jam
- 2 Tablespoons Sugar
- 3 Cups Fresh Strawberries Hulled, Thinly Sliced
Instructions
- Begin by preheating the oven to 350°F and greasing a 9x13 pan.
- Prepare the cake batter by mixing together the cake mix, half and half, vegetable oil, and eggs.
- Pour mixture into greased pan and bake for 30-35 minutes. Let the cake cool for 20 minutes.
- Use the end of a mixing spoon or chopstick to make holes into the top of the cake. Space the holes about 1 inch apart, but you only need to press into the cake about 2/3 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 completely cool 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 with the strawberries until fully covered. Store the sauce and cake separately until ready to serve. Enjoy!