Strawberry Poke Cake
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
SERVINGS
|
10-12
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CATEGORY
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Dessert
|
METHOD
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Baked
|
PREP |
20 min. |
COOK
|
25 min.
|
TOTAL
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45 min.
|
INGREDIENTS
- 1 package (18-1/4 ounces) white cake mix
- 1-1/4 cups water
- 2 eggs
- 1/4 cup vegetable oil
- 1 package (16 ounces) 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.