Strawberry Poke Cake Recipe
Strawberry Poke Cake Recipe photo by Taste of Home

Strawberry Poke Cake Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. Bake: 25 min. + chilling
MAKES:10-12 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min. + chilling
MAKES: 10-12 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Originally published as Strawberry Poke Cake in Taste of Home April/May 2002, p27

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.

This recipe pairs well with a sweet white wine.

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Reviews for Strawberry Poke Cake

AVERAGE RATING
   (43)
RATING DISTRIBUTION
5 Star
 (39)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 5, 2014

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.

MY REVIEW
Reviewed Mar. 23, 2014

5 star

MY REVIEW
Reviewed Mar. 9, 2014

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.

MY REVIEW
Reviewed Aug. 9, 2013

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!!!

MY REVIEW
Reviewed Jun. 11, 2013

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?

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