No Jello Strawberry Supreme Poke Cake Millies Recipes

STRAWBERRY POKE CAKE (FROM SCRATCH)

Steps:

• Pre-heat oven to 350F/ 175C. Grease and line a 13X9" baking pan with parchment paper. Leave extra paper hanging on the side so that it's easy to lift up the cake later.
• In a bowl, patiently beat the butter and sugar together for 3-4 minutes till light and fluffy. If using a stand mixer, use the paddle attachment or else just use a hand mixer.
• Add the eggs one at a time, beating well after every egg to make sure its combined well into the mixture. Also stir in the vanilla extract and baking powder.
• Alternate between adding the flour and milk and mix until just combined. Alternating the dry and wet ingredients means that you add 1/3 of the flour first, mix and add half the milk; mix and then add 1/3 of the flour again, mix add the remaining milk and then the flour. This helps incorporate everything well and avoids over mixing.
• Pour the mixture into the prepared baking tin and bake for approximate 45 minutes or till a toothpick inserted into the middle of the cake comes out clean. Once the cake is baked, let it cool for 15 minutes.
• In the meanwhile, prepare the jello according to package instructions.
• Once the cake is cooled, poke the cake with the back of wooden spoon or thick skewer and make holes in the cake at every inch. Pour the jello into the holes and refrigerate the cake for 3-4 hours.
• An hour before serving, spread whipped cream over the cake and decorate with strawberries slices. Refrigerate again for an hour or till ready to serve. This cake keeps well in the refrigerator for 2-3 days.

NO JELLO STRAWBERRY SUPREME POKE CAKE, MILLIE'S

Steps:

• 1. ~*~*~ I put a cream cheese glaze on this cake, but it would be excellent with sweetened whipped cream or cool whip instead. ~*~*~
• 2. * Preheat oven to 350 degrees F.
• 3. Wash and hull strawberries. Cut in half into food processor. Pulse 8 short bursts for a rough chop.
• 4. Remove 1 cup of the strawberries and set aside. Now add the agave nectar or corn syrup and process till a nice and smooth puree.
• 5. Pour the puree into a fine strainer to remove seeds. Work puree back and forth with a spatula to push liquid on through. Set puree to the side.
• 6. Into a large bowl sift flour, sugar and baking powder. Add salt and mix well with a spoon or whisk to blend.
• 7. Make a hole in the center .
• 8. Now add the milk, coconut oil, eggs and vanilla.
• 9. Using a mixer, mix for about 1 minute. Now add in the rough chopped strawberries and mix just to blend together.
• 10. Pour into a 9x13 pan that has been sprayed with non-stick spray. Bake 20-25 minutes @ 350F until toothpick comes out clean.
• 11. While cake is still hot, poke holes into cake. I use the handle end of a wood spoon. Slowly pour the strawberry puree over cake. Cover and refrigerate.
• 12. Once cake is cold you can top with your favorite cream cheese icing, glaze or cool whip or homemade sweetened whipped cream. Store in refrigerator.
• 13. **** For an easy cream cheese glaze, use soften cream cheese (2 pks.) , mixed till smooth then add 1 tsp. of vanilla and 2 tbsp. lemon juice and a dash of salt. Mix well then add in 1 box of powdered sugar a little at a time, mixing on low. Add enough agave nectar or corn syrup to thin into a glaze.

STRAWBERRY JELLO POKE CAKE

Steps:

• Preheat oven to 350°
• Spray the bottom of a 9 x 13 pan with a nonstick coating and set aside.
• Combine the cake mix, eggs, oil and water in a mixing bowl and stir until all of the ingredients are wet. Mix the batter with an electric mixer on medium speed for 2 minutes.
• Pour into the 9x13 pan and bake for 25-28 minutes or until an inserted toothpick comes out clean.
• Place cake pan on a wire rack and cool for 45 minutes.
• Using the end of a wooden spoon, gently poke holes all over the top of the cake.
• Pour the powdered strawberry JELLO mix into a mixing bowl. Add 1 cup boiling water and whisk until combined.
• Pour the jello mixture all over the top of the cake.
• Cover and refrigerate overnight or for at least 2 hours.
• Before serving, spread Cool Whip on top of the cake and garnish with strawberries.
• Enjoy!

STRAWBERRY POKE CAKE

Steps:

• Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
• Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Stir in strawberries; spoon over cake. Refrigerate 2 hours.
• Frost with COOL WHIP. Refrigerate 1 hour.