Prepare the cake mix according to package directions, adding vanilla extract for extra flavor.
Pour batter into a greased 9×13-inch baking dish and bake until a toothpick comes out clean (usually 25–30 minutes).
Let the cake cool slightly, about 10 minutes.
2. Make the Strawberry Filling
In a small saucepan, combine strawberries, sugar, cornstarch, and lemon juice.
Cook over medium heat, stirring constantly, until the mixture thickens slightly and becomes syrupy (about 5–7 minutes).
Remove from heat and let it cool slightly.
3. Poke the Cake
Using the handle of a wooden spoon or a skewer, poke holes all over the warm cake.
Spoon the strawberry mixture over the cake, letting it seep into the holes for maximum flavor.
4. Whip the Cream
In a mixing bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.
Spread whipped cream evenly over the cooled cake.
5. Garnish & Serve
Top with additional fresh strawberries and crumbled shortcake or vanilla wafers for extra texture.
Chill for at least 1 hour before serving to let the flavors meld.
Tips:
For an extra-strawberry kick, fold some of the strawberry syrup into the whipped cream before spreading it on the cake.
You can make this cake a day ahead—the flavors actually improve after sitting in the fridge.
Mini versions can be made in cupcake pans for single servings.
If you want, I can also give a quick version with strawberry Jell-O and instant pudding that’s even faster but just as indulgent—perfect for last-minute gatherings.
Do you want me to share that shortcut version too?
