Strawberry Poke Cake

Strawberry Poke Cake Copie Strawberry

Prep time: 25 mins | Cook time: 25 mins | Serves: 10 to 12

This lovely cake reminds me of my ever favourite strawberry shortcake. Moist, decadent, and incredibly easy to whip up using only seven ingredients! Perfect for all occasions and a wonderful dessert to end a meal.

Strawberry Poke Cake

Ingredients

1 pkg (18 1/4 oz.) white cake

1 1/4 cups water

1/4 cup vegetable oil

2 Eggs

1 pkg (16 oz.) frozen sweetened sliced strawberries, thawed

2 pkg (3 oz. each) strawberry gelatin

1 (12 oz. tub) frozen whipped topping, thawed, divided. (I use 1 1/2 containers)

fresh strawberries, optional

How to make Strawberry Poke Cake

Step 1: Place the cake mix, water, eggs, and oil in a large bowl. Beat for about 30 seconds on low speed. Adjust the speed on medium and continue to beat for another 2 minutes.

Step 2: Into two greased and floured 9-inch round baking pans, pour the batter. Place in 350 degrees preheated oven and bake for about 25 to 35 minutes until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven when done and let it cool for at least 10 minutes. Then, take the cakes out of the pan and onto wire racks to fully cool.

Step 3: If needed, level the tops of the cake using a serrated knife. Return the layers to two clean 9-inch round baking pans top-side-down. Using a meat fork or wooden skewer, pierce the cakes at half-inch intervals.

Step 4: Into a 2-cup measuring cup, drain the juice from the strawberries and place the berries in the fridge. To the juice, add water to measure 2 cups and pour it into a small saucepan. Bring the liquid to a boil. Once boiling, stir in the gelatin until completely dissolved. Place in the fridge to chill for about 30 minutes. Over each cake layer, gently spoon the gelatin mixture and chill for at least 2 to 3 hours.

Step 5: In warm water, dip the bottom of one pan for about 10 seconds. Then, onto a serving platter, invert the cake and top with the reserved berries and a cup of whipped topping. Add the second cake layer on top, then frost the whole cake with the rest of the whipped topping. Place in the fridge for at least an hour before serving.

Step 6: Slice and serve with some fresh berries if desired. Enjoy! Store any leftovers in the fridge.

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