Description
This classic Strawberry Poke Cake is a moisture-rich dessert featuring a tender white sponge infused with sweet fruit filling. Topped with light whipped cream and a hint of graham cracker crunch, it is the perfect refreshing treat for any summer gathering.
Ingredients
- 1 (15.25 oz) box white cake mix (plus required water, oil, and eggs)
- 2 (20 oz) cans strawberry pie filling
- 1 (12 oz) container whipped topping, thawed
- 1/2 cup graham crackers, crushed
- 1/2 cup fresh strawberries, sliced
Instructions
- Bake the white cake mix in a greased 9×13 inch pan according to the package directions and let it cool completely.
- Using the handle of a wooden spoon, poke holes across the top of the cooled cake at two-inch intervals, taking care not to reach the bottom.
- Spread the strawberry pie filling over the cake, ensuring the fruit and glaze fill the holes.
- Layer the thawed whipped topping evenly over the strawberry filling with a rubber spatula.
- Chill the cake in the refrigerator for at least two hours to allow the flavors to meld and the cake to set.
- Just before serving, garnish the top with crushed graham crackers and fresh strawberry slices for a vibrant finish.
Notes
For the cleanest slices, use a sharp knife and wipe it clean with a warm, damp cloth between every cut. If you are making this ahead of time, wait to add the graham cracker crumbs until the very last moment to ensure they maintain their signature crunch against the soft whipped topping.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dessert
- Method: Baking
- Cuisine: American