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Strawberry Poke Cake Recipe

Strawberry Poke Cake Recipe photo by Taste of Home

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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

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Strawberry Poke Cake Recipe

Prep: 25 min. Bake: 25 min. + chilling

Yield: 10-12 Servings

25 25 50

Ingredients

1 package white cake mix (regular size)
1-1/4 cups water
2 eggs
1/4 cup canola oil
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
2 packages (3 ounces each) strawberry gelatin
1 carton (12 ounces) frozen whipped topping, thawed, divided
Fresh strawberries, optional

Directions

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.
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. Yield: 10-12 servings.

Editor's Note: This cake was tested with Pillsbury white cake mix.

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 Cake

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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Strawberry Poke Cake

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Reviewed on Jun. 11, 2013 by pupfoster1

I had to rate this on looks and reviews alone but am tempted to make it---with FRESH strawberries. They are in season here right now and it seems a shame to use frozen when sweet fresh ones are available right now. Has anyone tried it this way?

Reviewed on May. 16, 2013 by Jasminesmom

At first I was skeptical because of the cost of all the ingredients, the amount of time needed between the different steps & all the sugar but OMG this was ABSOLUTELY AWESOME!! This cake was very impressive (& I do not impress easily.) Not sweet at all, very light tasting & a beautiful, professional looking cake. I made this cake for Mother's Day & everyone loved it. This cake would be perfect for any special occasion. I did add fresh, sliced strawberries along the top of the cake with a whole, unhulled strawberry in the middle. Will be making this cake often.

Reviewed on Apr. 24, 2013 by messyd

I have made this for years but I have added cream cheese pudding to the whipped cream or some cream cheese. If I use frozen strawberries, I allow some strawberries lay on top of cake before I put the whipped cream on that has a little cream cheese. I put the strawberries in the jello first.

Reviewed on Feb. 09, 2013 by kkutz

i have made this a few times it was a huge hit very good and easy to make!

Reviewed on Dec. 26, 2012 by amberjcarothers

I made this cake for a potluck at work , it looked beautiful ! My coworkers couldn't wait to try a piece , I left the room for a minute to get a cake server and when I returned the cake was already gone ... they had scooped it out with their forks.

Reviewed on Aug. 29, 2012 by suefryray

Made this last week and was told it was "fantastic." I was asked to make it again this week. It is a very pretty cake and very easy to make.

Reviewed on Jul. 17, 2012 by cheesecakes

This wasn't as hard as I thought it would be and everyone loved it!! Really pretty!!!

Reviewed on Jul. 10, 2012 by heynay75

OMG!! This was heaven! My husband devoured the cake! I made a few substitutions to make a bit healthier. Instead of oil, use the same amount of unsweetened apple sauce, use egg whites, use one box of sugar free gelatin and puree strawberries and add less water (just enough so the strawberry mixture can be poured over cake), I also used unsweetened strawberries and sprinkled a little bit of splenda over the strawberries and ff whip topping. This is a keeper in my house!!

Reviewed on Jul. 08, 2012 by jnlmedows

Excelent

I did another twist on this recipe i used only fresh strawberrys 2 one lb containers added four sliced bananas I used 3 boxes strawberry/banana gelatin made it as 2 9x9 single layer topped each with 8oz whipped topping

Reviewed on Jul. 01, 2012 by jefinch2

Paula4452 I Googled Cream cheese Mascarpone frosting and found this recipe along with one for Red Velvet Cake. Haven't tried it, but sounds like what was mentioned in reviews. Recipe: 8 oz cream cheese and 8 oz tub Mascarpone cheese. Beat until smooth. Add: 1 t. vanilla and 1 c. powdered sugar. Beat. Add: 1 1/2 c. whipping cream (not whipped). Beat until thick enough to spread. Would have to be refrigerated. Think I'll try this -- sounds good.

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