Description
A delicious and easy strawberry shortcake poke cake.
Ingredients
- 1 box white cake mix
- Ingredients listed on cake mix box (eggs, oil, water)
- 1 (14 ounce) can sweetened condensed milk
- 1 (10 ounce) package frozen strawberries, thawed
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Fresh strawberries for topping
Instructions
- Prepare cake batter according to box instructions.
- Bake cake in a 9×13 inch pan.
- Let cake cool.
- Poke holes all over the cake.
- Pour sweetened condensed milk over the cake.
- In a blender, puree the thawed strawberries.
- Pour strawberry puree over the cake.
- Refrigerate for at least 2 hours.
- Whip heavy cream and powdered sugar until stiff peaks form.
- Frost cake with whipped cream.
- Top with fresh strawberries.
Notes
- You can use fresh strawberries instead of frozen.
- Adjust sweetness to your preference.
- Cake can be made a day in advance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American