Strawberry Poke Cake

Cassie *

By
@1lovetocook1x

This is a very moist, delicious cake. Reminds me of Strawberry shortcake.

Made this for my Dads Birthday...

My photo's


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Comments:

Serves:

10 - 12

Prep:

25 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 pkg
( 18 1/4 ounces ) white cake
1 1/4 c
water
1/4 c
vegetable oil
2
eggs
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 Step-By-Step

1
In a large bowl, beat the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes.
2
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.
3
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.
4
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.
5
Gently spoon over each cake layer. Chill for 2-3 hours.
6
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.
7
Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Main Ingredient: Fruit
Regional Style: American
Hashtag: #strawberry