Strawberry Shortcake Poke Cake
white cake mix
half and half
strawberry syrup (use pancake or ice cream syrup)
container whipped topping, thawed
fresh whole strawberries, thinly sliced
Preheat oven to 350° and spray a 9x13 inch pan with baking spray.
In large bowl, beat cake mix, half-and-half, oil, and eggs with electric mixer on low speed 30 seconds, then at medium speed 2 minutes, scraping the bowl occasionally.
Pour into pan and bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
Poke cake every inch with tines of meat fork or the end of a mixing spoon. Pour syrup slowly over cake, allowing syrup to fill holes in the cake.
Cool completely, about 35 minutes. Spread whipped topping over cake.
In medium bowl, gently mix strawberries, jam, and sugar. Refridgerate cake and strawberry mixture separately until ready to serve.
Add the strawberry mixture to the top of the cake just before serving.