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

Strawberry Poke Cake Recipe

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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
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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Strawberry Poke Cake

AVERAGE RATING
(38)
RATING DISTRIBUTION
5 Star
 (34)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 11, 2016

"Absolutely the most interesting recipe I've found in a long time! This recipe it not only going to be one I keep, adding it too my favorites list"

MY REVIEW
Reviewed Apr. 9, 2016

"Made so many times. I used it in the restaurant so many times and it's the first thing to go so good!!!"

MY REVIEW
Reviewed Mar. 31, 2016

"This was so surprising, it was light and not too sweet. I used fresh strawberries, after blending and crushing the strawberries, I added stevia to sweeten and refrigerated them over night, I also used sugar free jello and cool whip. It worked beautiful! Great recipe!"

MY REVIEW
Reviewed Mar. 27, 2016

"Made this cake today for Easter dessert and it was a big hit. A delicious, moist, professional looking cake. Would def make again. The only changes: mistakenly bought whole unsweetened frozen strawberries but added my own sugar and water to make juice and made fresh whipped cream for the icing. This cake is a keeper!"

MY REVIEW
Reviewed Oct. 27, 2015

"I take a cup of milk, & a pkg. of cheese cake flavored pudding mix, beat for a couple of minutes & fold into cool whip. Gives it a strawberry cheesecake flavor."

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