This modern twist on the traditional strawberry shortcake combines the richness of a fluffy white cake with homemade strawberry sauce, all topped with fresh, pillowy whipped cream. This Strawberry Shortcake Poke Cake is the perfect dessert for any occasion, from casual family dinners to holiday gatherings, and it’s surprisingly simple to make.
I can’t think of a better combination than vanilla cake, strawberries and whipped cream. If you are needing a go-to cake for special occasions, this is it! This cake receives rave reviews every time I make it. It’s indulgent without being overly heavy, and it’s so refreshing with the burst of strawberry in every forkful.
- Moist and Flavorful: The strawberry sauce soaks into the cake, making it extra moist and infusing every bite with strawberry goodness.
- Customizable: You can use any berries you like, or even a mix of berries, for the sauce. If short on time you can even use boxed cake mix and premade whipped cream.
- Make Ahead: This cake is perfect for prepping ahead of time. The cake can be made a day or two in advance, and the strawberry sauce can also be stored in the fridge until you’re ready to assemble.
- Perfect for Any Occasion: Whether you’re celebrating a summer picnic, a holiday meal, or a family birthday, this strawberry shortcake poke cake is sure to be a hit.
- Butter– This recipe uses unsalted butter.
- Sugars– Both granulated sugar and powdered sugar are needed.
- Eggs
- Vanilla Extract
- Buttermilk– Whole or 2% milk can also be used.
- Sour Cream– An essential ingredient used to enhance the moisture content of the cake. Greek yogurt makes a great substitute!
- Flour– Plain all-purpose flour is used in this strawberry shortcake recipe.
- Leaveners– This cake recipe uses both baking powder and baking soda.
- Salt
- Strawberries– For the best results use fresh strawberries.
- Water
- Cornstarch– Used to thicken the homemade strawberry sauce.
- Heavy Cream– For making the homemade whipped cream.
This easy-to-make, crowd-pleasing dessert takes strawberry shortcake to a new level.
STEP 1
In the bowl of a mixer fitted with a paddle begin creaming the softened butter and granulated sugar for 4 minutes. Or until light and fluffy. Now add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
STEP 2
In a separate bowl whisk together the flour, baking powder, baking soda and salt. Set aside. In a separate bowl combine the milk and sour cream. Set aside.
STEP 3
Add 1/3 of the dry ingredients to the butter mixture, mix on low just until combined. Pour in 1/3 of the milk mixture, mix on low until just combined. Continue this process until all of the flour and milk mixtures have been incorporated. Scraping down the sides of the bowl as needed.
STEP 4
Pour into a prepared 9×13 pan and bake for 40-45 minutes or until done. Cool completely before decorating.
Tips For Making Strawberry Shortcake Poke Cake
Allow the milk, butter, sour cream and eggs to come up to room temperature before making the cake.
Assemble the cake just before serving it.
Combine the strawberries, sugar and cornstarch slurry in a small saucepan. Cook on medium, stirring often, until thickened. Remove from the heat and transfer to bowl. Cool completely before using.
In the bowl of a mixer add the heavy cream. Begin whipping until slightly thickened. Add in the powdered sugar and vanilla extract and continue whipping until stiff peaks form.
Poke holes all over the cake. Make sure the holes are big enough for the sauce to drip down in. Fill the holes with the strawberry sauce. Spread the whipped cream over the cake. Enjoy!
Chocolate Peanut Butter Cupcakes
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Strawberry Shortcake Poke Cake
This Strawberry Shortcake Poke Cake combines fluffy white cake, homemade strawberry sauce, and fresh whipped cream. It’s a simple, delicious dessert for any occasion!
Vanilla Cake
Strawberry Sauce
Whipped Cream
Instructions
Vanilla Cake
-
In the bowl of a mixer fitted with a paddle begin creaming the softened butter and granulated sugar for 4 minutes. Or until light and fluffy. Now add in the eggs, one at a time, mixing well after each addition. Beat in the vanilla extract.
-
In a separate bowl whisk together the flour, baking powder, baking soda and salt. Set aside. In a separate bowl combine the milk and sour cream. Set aside.
-
Add 1/3 of the dry ingredients to the butter mixture, mix on low just until combined. Pour in 1/3 of the milk mixture, mix on low until just combined. Continue this process until all of the flour and milk mixtures have been incorporated. Scraping down the sides of the bowl as needed.
-
Pour into a prepared 9x13 pan and bake for 40-45 minutes or until done. Cool completely before decorating.
Strawberry Sauce
-
Mix together the cornstarch and water to make a cornstarch slurry. Combine the strawberries, sugar and cornstarch slurry in a small saucepan.
-
Cook on medium, stirring often, until thickened. Remove from the heat and transfer to bowl. Cool completely before using.
Whipped Cream
-
In the bowl of a mixer add the heavy cream. Begin whipping until slightly thickened. Add in the powdered sugar and vanilla extract and continue whipping until stiff peaks form.
Assembling the Cake
-
Poke holes all over the cake. Make sure the holes are big enough for the sauce to drip down in. Fill the holes with the strawberry sauce. Spread the whipped cream over the cake. Enjoy!
Delicious cake!