Strawberry Poke Cake

Name: Strawberry Poke Cake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 12 servings.
Ingredients: 1 package white cake mix (regular size); 1-1/4 cups water; 2 large eggs, room temperature; 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

TOTAL TIME: Prep: 25 min. Bake: 25 min. + chilling YIELD: 12 servings.

That classic spring treat—strawberry shortcake—takes on a wonderful new twist with this strawberry poke cake 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

Ingredients

1 package white cake mix (regular size)
1-1/4 cups water
2 large eggs, room temperature
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

1. Preheat oven to 350°. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
2. Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-35 minutes. 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 2 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 1 pan into warm water for 10 seconds. Invert cake onto a serving platter. Top with chilled 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.

Nutrition Facts

1 piece: 376 calories, 14g fat (7g saturated fat), 35mg cholesterol, 301mg sodium, 56g carbohydrate (37g sugars, 1g fiber), 4g protein.