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That classic spring treat - strawberry shortcake - takes on a wonderful new twist with this recipe. Strawberry gelatin and strawberries liven up each pretty slice of this lovely layered cake that's made from a convenient boxed mix. -Mary Jo Griggs, West Bend, Wisconsin
This recipe is:
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Nutritional Facts 1 serving (1 piece) equals 376 calories, 14 g fat (7 g saturated fat), 35 mg cholesterol, 301 mg sodium, 56 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Strawberry Poke Cake in Taste of Home April/May 2002, p27
Unmolding Gelatin CakeWhen I have trouble unmolding my favorite gelatin cake, I turn it over onto a serving platter and drape the mold with a hot damp towel for a minute. This loosens the gelatin and it comes right out. —Alice Debus, Colville, Washington
When I have trouble unmolding my favorite gelatin cake, I turn it over onto a serving platter and drape the mold with a hot damp towel for a minute. This loosens the gelatin and it comes right out. —Alice Debus, Colville, Washington
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on May. 29, 2012 by Lori Ellen
I made this for a Memorial Day get-together and everyone loved it! I made it in a 9 x 13 pan and actually used it as a birthday cake. I had quite a bit of the strawberry liquid left over; I gently ladled the juice over the cake with a big spoon and stopped when the holes seemed filled. Great summer flavor. Easy to do because of the cake mix.
Reviewed on May. 25, 2012 by Linda32
I've been making poke cakes in various flavors for years. My favorite combo is lime Jello with lemon cake. However, I make mine in a 9x13-inch sheet cake pan. Also, for the frosting I stir a small box of dry vanilla instant pudding mix into the Cool Whip. Delish!
Reviewed on May. 21, 2012 by AzCooki
The only thing I changed was the frosting. I made a Mascarpone/Cream Cheese/Real Whipped Cream Frosting that was perfect for this yummy cake. This frosting needs to be refrigerated for at least 30 mins before use. Much much better than using frozen oil type topping. If you're going to make a great cake use a great frosting. This really compliments the cake.
Reviewed on May. 21, 2012 by Montgrandma
My family loves poke cakes. The gelatin makes the cake stay moist and adds a lot of flavor.
Reviewed on May. 20, 2012 by nancy52317
I save a teaspoon or so of the jello powder and sprinkle it into or on the whipped topping for flavor and color. I have made this cake with lime, orange or cherry jello, it is so good and moist.
Reviewed on May. 20, 2012 by AP13
To leahrusshome: Can you share your recipe for strawberry pudding? I didn't see a mix for this on the grocer's shelf today.Thank you.
To leahrusshome: Can you share your recipe for strawberry pudding? I didn't see a mix for this on the grocer's shelf today.
Thank you.
Reviewed on May. 20, 2012 by sosa
I did not make this yet, I will make it for either Memorial Day or the 4th of July. I am going to use blueberry sugar-free jello on one layer and cherry in the other. Ice with cool whip and I will have red, white and blue. I am using suger-free jello because my granddaughter is a diabitic. I will let you know how this turns out.
Reviewed on May. 20, 2012 by barb347444
Gee Whiz, Ohio46 - Just because a similiar recipe (without the strawberries) has been around since "Tag was a pup" doesn't mean there isn't a whole new generation of wives, Moms and cooks out there that will enjoy it as something brand new to make for their families. The old one published by Jello uses just jello (and is shown on this same page) does not include the strawberries so this isn't a "vintage" recipe. Give it your best shot at being a little less critical next time.
Reviewed on May. 20, 2012 by administrator
oh boy Ohio46 - I hope you never eat turkey for thanksgiving because that's been around since the pilgrims! I have moved to the US from England so cakes like this are new to me and I for one am thrilled to find new things to make - new to me! This turned out to be gorgeous - I took leahrusshomes suggestion of strawberry pudding on board and it was utterly sublime. I'll never miss wimbledon if this is how we get to eat strawberries in America!
Reviewed on May. 20, 2012 by Ohio46
I am surprised to see this cake featured as it has been around since Tag was a pup. Should be filed under vintage instead of touting it as something exciting.
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