Strawberry Shortcake Poke Cake
Fresh summer strawberries, sweetened condensed milk, and whipped cream transform a basic vanilla cake into a heavenly Strawberry Shortcake Poke Cake.
Servings: 9 servings
Equipment
Ingredients
- 1 vanilla cake mix sized for an 8x8 pan - I use Trader Joe's
- ingredients required to make cake eggs, butter, milk for the one I used
- 14 ounce can sweetened condensed milk
- 1 pint fresh strawberries stems removed
- whipped cream for serving
Instructions
- Bake cake according to box instructions.
- While cake is baking, mash strawberries in a bowl with a fork, masher, or pastry blender. The smaller you make the chunks, the more they will soak into the cake. Mix mashed strawberries with entire can of sweetened condensed milk. Stir to combine.
- When cake is done baking, use chop sticks or a thin spoon handle to poke holes all over the top. While the cake is still hot, pour the sweet strawberry mixture over the top and continue to poke holes as necessary to get as much of the liquid as possible into the cake.
- Allow cake to cool completely in the refrigerator, at least 2 hours.
- Top with fresh whipped cream and additional strawberries.
Notes
If using a larger cake mix, you should plan on doubling the strawberry and sweetened condensed milk mixture.
Nutrition
Calories: 372kcal | Carbohydrates: 75g | Protein: 6g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 454mg | Potassium: 279mg | Fiber: 2g | Sugar: 51g | Vitamin A: 125IU | Vitamin C: 32.1mg | Calcium: 259mg | Iron: 1.4mg
