Strawberry Poke Cake - middleeastsector
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Strawberry Poke Cake

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Strawberry Poke Cake is a moist, fresh and fun classic dessert made with a white cake mix, infused with strawberry jello, then topped with a fresh strawberry sauce and whipped topping! Cakes that are served chilled are such a great idea for summer birthday parties. This strawberry version is a family favorite, but kids also love this Oreo Cookie Poke Cake. They’re both so easy to make, I don’t even mind making both at once!

As a home baker, there’s nothing better than having an abundance of easy dessert recipes to pull from. Especially in the summer when you’ve got BBQs, potlucks, and family gatherings happening. Poke cakes (aka Jello Cake) not only look mouthwatering but are so inexpensive to make and taste as good as they look!

Even though they’ve been around for years, poke cakes are becoming more and more popular, and for good reason. You get the best of both worlds! You can showcase your fresh strawberries, especially during strawberry season, it looks like you spent hours making a homemade cake, but truthfully it’s super simple, and can be made in so many flavor combinations!

 

Ingredients :

1 pkg ( 18 1/4 ounces ) white cake
1 1/4 c water
1/4 c vegetable oil
2eggs
1 pkg ( 16 ounces ) frozen sweetened sliced strawberries, thawed
2 pkg ( 3 ounce each ) strawberry gelatin
1( 12 ounce tub ) frozen whipped toppin, thawed, divided. (i used 1 1/2 containers)
fresh strawberries, optional

 

Directions :

n a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks to cool completely.
Using a serrated knife, level top of each cake if necessary. Return layers, top side up, to two clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals.
Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes.
Gently spoon over each cake layer. Chill for 2-3 hours.
Dip bottom of one pan in warm water for 10 seconds. Invert cake onto a serving platter. Top with reserved strawberries and 1 cup whipped topping. Place second cake layer over topping.
Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.
Last step: Don’t forget to share!!

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