- 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
- 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 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.
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Strawberry Poke Cake
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"I have made this cake several times for our family Easter dinner and for serving at church and everyone loved it. It is so light and flavorful that it just melts in your mouth. I have always used a 9x13 pan and cut the cake in half and slid a foil lined piece of cardboard under the top half to continue with the poke process. Before sliding the top half back into place I take a flat spatula and run it under the cake to make sure it is loose from the foil. It has always worked out great doing it that way."
"This is a wonderful cake for Spring and Summer. I love to make it with orange jello and mandarin oranges too. So light and good. It is great with sugar free cake mix, sugar free jello and sugar free whipped topping also."
"I made a more plain version of this with cherry gelatin. I was serving it with ice cream so I eliminated the fruit and did the whole thing up in a 9x13 plan. It was a hit and so easy. I will continue to refer to this recipe I'm the future."
"I made this several times (once using 2 9 inch cake pans, and several times in a 9 x 13 pan) I did not use canola oil though, I used vegetable oil. Ive also made this exact version, using berry flavored jello and blueberries. Thank you for sharing this recipe! A definite keeper!!!"