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Strawberry Shortcake Poke Cake

A light and fluffy cake soaked in sweetened condensed milk, layered with whipped cream, and topped with fresh strawberries.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box vanilla cake mix Any store-bought vanilla cake mix will work.
  • 3 large eggs
  • 1 cup water
Soaking Mixture
  • 1 can sweetened condensed milk (14 oz)
  • 1/2 cup heavy cream Use the remaining heavy cream for whipped topping.
Whipped Cream Topping
  • 1 cup heavy cream Chill before whipping for best results.
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
Toppings
  • 2 cups fresh strawberries, sliced Use additional strawberries for garnish.
  • Whipped cream for topping

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a 9×13 inch baking pan.
  2. In a large bowl, mix the vanilla cake mix, eggs, and water until smooth.
  3. Pour into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean.
  4. Let the cake cool for about 10 minutes and poke holes all over the top with a fork.
  5. In a separate bowl, mix the sweetened condensed milk and 1/2 cup of the heavy cream until well combined.
  6. Pour this mixture over the warm cake, letting it soak into the holes.
Whipping Cream
  1. In another bowl, whip the remaining heavy cream with powdered sugar and vanilla extract until stiff peaks form.
  2. Spread the whipped cream over the top of the cake.
  3. Top with sliced strawberries and additional whipped cream.
  4. Chill in the refrigerator for at least 2 hours before serving.

Notes

Store covered in the refrigerator for up to 3-4 days. Freeze individual slices for up to a month, thaw in the fridge before serving.