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wisconsin strawberry shortcake poke cake

(3 RATINGS)
327 Pinches 2 Photos
Quinnn avatar
Not Far From Green Bay, WI
Updated on Jan 20, 2015

This is a wonderful way to serve strawberry shortcake to a crowd because it eliminates all of the last minute assembly. It's so creamy, rich and fruity... one of my personal favorites. A nice recipe to have in your pocket year round. I usually have most of the ingredients always on hand, which makes it easy to serve an impressive dessert when unexpected company comes. The addition of sweetened condensed milk combined with the strawberries is unbelievable. *Needs a minimum of 2 hours to chill in the fridge.*

prep time 10 Min
cook time 25 Min
method Bake
yield 12 serving(s)

Ingredients

  • 1 - 9x13 strawberry, white or yellow cake mix
  • 1 - 14 oz. can *sweetened* condensed milk
  • 2 - 10 oz. packages strawberries, frozen in their own juice, thawed
  • 1 - 16 oz. cool whip (large container) thawed
  • - fresh strawberries to garnish top, if desired (see second photo)

How To Make wisconsin strawberry shortcake poke cake

  • Step 1
    Prepare and bake cake mix as per instructions on box. Allow to cool completely.
  • Step 2
    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.
  • Step 3
    Pour thawed strawberries, with their juice, over cake evenly.
  • Step 4
    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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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