Wisconsin Strawberry Shortcake Poke Cake
*Needs a minimum of 2 hours to chill in the fridge.*
19x13 strawberry, white or yellow cake mix
114 oz. can *sweetened* condensed milk
210 oz. packages strawberries, frozen in their own juice, thawed
116 oz. cool whip (large container) thawed
·fresh strawberries to garnish top, if desired (see second photo)
How to Make Wisconsin Strawberry Shortcake Poke Cake
- Prepare and bake cake mix as per instructions on box. Allow to cool completely.
- When cool, using a wooden spoon handle, poke holes every 2" or so all over top of cake. Pour 1 can *sweetened* condensed milk over cake.
- Pour thawed strawberries, with their juice, over cake evenly.
- Spread Cool Whip evenly over strawberries. Refrigerate and allow flavors to blend at least 2 hours. Then, garnish with fresh sliced strawberries right before serving, if desired. (See second photo.) Be sure to refrigerate leftovers.