Description
A moist strawberry-infused poke cake layered with whipped topping and fresh berries, perfect for celebrations or a sweet treat.
Ingredients
- 1 box strawberry cake mix (plus ingredients called for on box)
- 1 (10 oz) package frozen strawberries in syrup, thawed
- 1 can (14 oz) sweetened condensed milk
- 1 tub (8 oz) whipped topping, thawed
- 1–2 cups fresh strawberries, sliced
Instructions
- Prepare the strawberry cake mix according to package instructions and bake in a 9×13-inch pan; let cool slightly.
- Use the handle of a wooden spoon to poke holes all over the warm cake.
- Pour the thawed strawberries with syrup evenly over the poked cake.
- Drizzle the sweetened condensed milk over the top, letting it soak into the holes.
- Refrigerate for at least 2 hours (or overnight) to fully absorb.
- Before serving, spread whipped topping evenly over the top.
- Garnish with fresh strawberry slices.
- Slice and serve chilled.
Notes
- You can substitute cool whip with homemade whipped cream for a fresher taste.
- Letting the cake refrigerate overnight enhances flavor infusion.
- Make sure cake is warm—not hot—before poking, so holes form cleanly.