Print Options

Back to Strawberry Poke Cake >

Include these items:

Select reviews >

Taste of Home Logo

Strawberry Poke Cake

 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
10-12 ServingsPrep: 25 min. Bake: 25 min. + chilling

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, combine 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 tops of cakes 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

2 of 2

Strawberry Poke Cake (continued)

Directions (continued)

  • 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:
  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.