Strawberry Poke Cake Recipe
- 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.
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Strawberry Poke Cake(36)
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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!!!
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?
At first I was skeptical because of the cost of all the ingredients, the amount of time needed between the different steps & all the sugar but OMG this was ABSOLUTELY AWESOME!! This cake was very impressive (& I do not impress easily.) Not sweet at all, very light tasting & a beautiful, professional looking cake. I made this cake for Mother's Day & everyone loved it. This cake would be perfect for any special occasion. I did add fresh, sliced strawberries along the top of the cake with a whole, unhulled strawberry in the middle. Will be making this cake often.
I have made this for years but I have added cream cheese pudding to the whipped cream or some cream cheese. If I use frozen strawberries, I allow some strawberries lay on top of cake before I put the whipped cream on that has a little cream cheese. I put the strawberries in the jello first.
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