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Delicious Patriotic Strawberry Shortcake Poke Cake with Whipped Cream

patriotic strawberry shortcake poke cake - featured image
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A moist and festive poke cake infused with strawberry glaze and topped with fluffy whipped cream, perfect for summer gatherings and patriotic celebrations.

Ingredients

Scale
  • 1 box white cake mix (or yellow cake mix if preferred)
  • 1 cup water (240 ml)
  • 1/3 cup vegetable oil (80 ml)
  • 3 large eggs, room temperature
  • 1 can (10 oz/283 g) strawberry pie filling or fresh strawberries cooked down with sugar
  • 1/2 cup strawberry gelatin powder (85 g)
  • 2 cups heavy whipping cream (480 ml), cold
  • 1/2 cup powdered sugar (60 g), sifted
  • 1 tsp pure vanilla extract
  • Optional garnishes: fresh blueberries, sliced strawberries, mint leaves

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9×13 inch pan with butter or non-stick spray.
  2. In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Use an electric mixer on medium speed for about 2 minutes until the batter is smooth and creamy.
  3. Pour the batter into the prepared pan. Spread evenly with a spatula. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  4. While the cake bakes, gently warm the strawberry pie filling or fresh strawberries with the strawberry gelatin powder over low heat. Stir constantly until the gelatin is dissolved and mixture thickens slightly. Remove from heat and let cool slightly.
  5. Remove the cake from the oven. Using a toothpick or skewer, poke holes all over the top of the warm cake about 1 inch apart, being careful not to poke through the bottom.
  6. Slowly pour the strawberry glaze evenly over the cake, allowing it to seep into the holes. Let the cake cool completely at room temperature (about 1 hour) to allow the glaze to set.
  7. In a cold mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Beat on medium-high speed for 3–5 minutes until soft peaks form.
  8. Once the cake is completely cool, spread the whipped cream evenly over the top using an offset spatula or the back of a spoon.
  9. Garnish with fresh blueberries, sliced strawberries, and mint leaves if desired.
  10. Refrigerate the poke cake for at least 2 hours before serving.

Notes

Poke the cake while it is still warm to allow the glaze to soak in deeply. Chill mixing bowl and beaters before whipping cream for extra fluffiness. Pour glaze slowly to avoid pooling. Cake can be made a day ahead; add whipped cream topping just before serving. For dairy-free, use chilled coconut cream instead of heavy cream. For gluten-free, use gluten-free cake mix.

Nutrition

Keywords: strawberry shortcake, poke cake, patriotic dessert, summer dessert, whipped cream, easy cake recipe, 4th of July dessert

Find it online: https://milacook.com/delicious-patriotic-strawberry-shortcake-poke-cake-recipe-easy-step-by-step-guide/