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As the sun begins to shine brightly and the days grow longer, there’s nothing quite like a dessert that captures the essence of summer. Enter the Heavenly Strawberry Shortcake Poke Cake, a delightful fusion of classic strawberry shortcake and the innovative poke cake phenomenon that is sure to become a staple at your warm-weather gatherings. This cake is not just a feast for the eyes; its layers of fluffy cake, luscious strawberry filling, and creamy topping create a delightful explosion of flavor that will leave your guests clamoring for seconds.

Strawberry Shortcake Poke Cake

Indulge in the taste of summer with this Heavenly Strawberry Shortcake Poke Cake! This easy-to-make dessert combines layers of fluffy yellow cake, fresh strawberries, and a creamy whipped topping, creating a delightful treat that's perfect for any occasion. The poke cake technique infuses every bite with sweet strawberry flavor, ensuring a moist and delicious experience. Make it for summer barbecues, birthdays, or cozy family dinners, and enjoy the compliments from your guests!
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Ingredients
  

For the Cake:

1 box (15.25 oz) yellow cake mix

3 large eggs

1 cup water

1/3 cup vegetable oil

For the Strawberry Poke Filling:

1 cup fresh strawberries, hulled and sliced

1/4 cup granulated sugar

1 cup strawberry Jell-O (3 oz package)

1 cup boiling water

For the Whipped Topping:

1 cup heavy whipping cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

Additional sliced strawberries for garnish

Instructions
 

Prepare the Cake: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large mixing bowl, combine the yellow cake mix, eggs, water, and vegetable oil. Mix on medium speed until well combined, about 2 minutes.

    Bake the Cake: Pour the batter into the prepared baking pan. Bake according to package directions, usually around 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan on a wire rack.

      Make the Strawberry Filling: While the cake is cooling, mix the sliced strawberries with 1/4 cup of granulated sugar in a small bowl. Let them sit for about 10 minutes to release their juices. In another bowl, dissolve the strawberry Jell-O in 1 cup of boiling water, stirring until fully dissolved. Add the sugared strawberries to the Jell-O mixture and stir to combine.

        Poke the Cake: Once the cake is completely cooled, use the handle of a wooden spoon to poke holes all over the top of the cake, about 1 inch apart. Slowly pour the strawberry Jell-O mixture over the cake, ensuring it seeps down into the holes. Cover the cake with plastic wrap and refrigerate for at least 2 hours, or until the Jell-O is set.

          Prepare the Whipped Cream Topping: In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip the mixture until soft peaks form, approximately 3-4 minutes.

            Assemble the Cake: Once the Jell-O has set, spread the whipped cream topping evenly over the cake. Garnish with additional sliced strawberries on top for an extra touch of freshness and presentation.

              Serve and Enjoy: Slice the cake into squares and serve chilled. Enjoy your delightful Strawberry Shortcake Poke Cake with friends and family!

                Prep Time, Total Time, Servings: 20 minutes | 3 hours (includes chilling) | 12 servings