Strawberry Poke Refrigerator Cake Recipes

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STRAWBERRY POKE CAKE



Strawberry Poke Cake image

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 strawberry poke cake that's made from a convenient boxed mix. -Mary Jo Griggs, West Bend, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 8

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

Steps:

  • 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 for 2 minutes., 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., 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. , 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 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., Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.

Nutrition Facts : Calories 376 calories, Fat 14g fat (7g saturated fat), Cholesterol 35mg cholesterol, Sodium 301mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 1g fiber), Protein 4g protein.

FRESH STRAWBERRY POKE CAKE



Fresh Strawberry Poke Cake image

This Fresh Strawberry Poke Cake is light, refreshing and bursting with fresh strawberry flavor. It's always a crowd favorite.

Provided by Christina Hitchcock

Categories     Dessert

Time 45m

Number Of Ingredients 6

1 box Strawberry Cake Mix
10 ounces frozen sliced strawberries (thawed)
1 3.4 oz package instant vanilla pudding
1 cup milk
3 cups frozen non-dairy whipped topping
Fresh strawberries

Steps:

  • Preheat oven to 350 ºF. Grease and flour 13x9-inch pan.
  • For cake, prepare, bake and cool according to package directions.
  • Poke holes 1 inch apart in top of cake using handle from wooden spoon (or a drinking straw).
  • Puree thawed strawberries in blender.
  • Spoon evenly over top of cake allowing mixture to soak into holes.
  • For topping, prepare pudding mix according to package directions using 1 cup milk.
  • Fold whipped topping into pudding mixture.
  • Spread over cake.
  • Garnish with fresh strawberries.
  • Refrigerate at least 4 hours.

Nutrition Facts : Calories 212 kcal, Carbohydrate 36 g, Protein 2 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 2 mg, Sodium 265 mg, Sugar 24 g, ServingSize 1 serving

STRAWBERRY REFRIGERATOR CAKE



Strawberry Refrigerator Cake image

Delicious cool summer dessert. Just as good in the winter. Allow it to chill at least 4 hours before serving.

Provided by Deborah Westbrook

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 5h20m

Yield 12

Number Of Ingredients 9

1 box strawberry cake mix
1 ⅓ cups water
3 eggs
⅓ cup vegetable oil
2 (10 ounce) packages frozen strawberries
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
2 cups frozen whipped topping, thawed
1 pint fresh strawberries

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
  • Prepare cake mix as directed on package. Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, about 30 minutes. Allow cake to cool on wire rack.
  • Poke holes on top of cake. Puree thawed strawberries with juice in a blender or food processor and spoon over top of baked cake.
  • To Make Topping: Prepare pudding mix as directed on package using one cup of milk. Fold whipped topping into pudding mixture and spread over cake. Arrange strawberries on top of cake, if desired.
  • Refrigerate cake for at least 4 hours before serving.

Nutrition Facts : Calories 372.5 calories, Carbohydrate 60.7 g, Cholesterol 42.5 mg, Fat 13.9 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 5.8 g, Sodium 414.4 mg, Sugar 42.7 g

STRAWBERRY REFRIGERATOR CAKE



Strawberry Refrigerator cake image

I have taken this cake to many a Church Dinner,and it is never any left.I do not remember where I first got it ,it may be the Duncan Hines site or some one gave it to me.....This cake should be made the day before and served ice cold..

Provided by Mary R Morris

Categories     Fruit Desserts

Time 50m

Number Of Ingredients 4

1-box of duncan hines strawberry cake mix
1-(3.4oz) pkg of jello instant vanilla pudding
3-cups of cool whip
10 oz sweetened frozen sliced strawberries in juice thawed

Steps:

  • 1. Preheat oven to 350 degrees,Greese and Flour a 13x9-inch pan(I use Bakers Joy) For cake ,prepare and bake and cool according to PKG directions.
  • 2. When cake it totaly cool Poke holes in top of cake using a handle from a wooden spoon(I use a un sharpned pencil ,I have washed)
  • 3. Puree thrawed strawberries with juice in blender.Spoon evenly over top of cool cake allowing mixture to soak into holes..
  • 4. For topping ,prepare pudding mix according to package directions,using just ONE CUP of milk..Then fold whipped topping into pudding mixture.Spread over cake .Cover and let chill over night...PERSONAL NOTE..I whip the pudding while the cake is baking and let the pudding set,and fold in Cool Whip just before frosting.Besure the cake is very cool before frosting..Cover and let chill over night ...

STRAWBERRY REFRIGERATOR CAKE - DUNCAN HINES RECIPE - (3.9/5)



Strawberry Refrigerator Cake - Duncan Hines Recipe - (3.9/5) image

Provided by grinder

Number Of Ingredients 8

CAKE:
1 Moist Deluxe Strawberry Supreme Cake Mix
10 ounces sweetened, frozen sliced strawberries, thawed
TOPPING:
1 (3.4 ounce) vanilla instant pudding and pie filling
1 cup milk
3 cups frozen non-dairy whipped topping
Fresh strawberries

Steps:

  • Preheat oven to 350ºF. Grease and flour 13x9" pan. CAKE: Prepare, bake and cool according to package directions. Poke holes 1" apart in top of cake using handle from a wooden spoon. Puree thawed strawberries with juice in blender. Spoon evenly over top of cake allowing mixture to soak into holes. TOPPING: Prepare pudding mix according to package directions using 1 cup milk. Fold whipped topping into pudding mixture. Spread over cake. Garnish with fresh strawberries. Refrigerate at least 4 hours.

EASY STRAWBERRY JELLO POKE CAKE (ONLY 5 INGREDIENTS!)



Easy Strawberry Jello Poke Cake (Only 5 Ingredients!) image

This Delicious and Easy Strawberry Jello Poke Cake is the perfect summer cake made with just 5 ingredients including fresh strawberries, a white cake mix, strawberry jello mix, water, and whipped cream topping.

Provided by Kindly Unspoken

Categories     Dessert

Time 40m

Number Of Ingredients 7

1 15.25 oz boxed white cake mix (prepared with ingredients as box directs)
2 3 oz boxes of strawberry jello
1 1/2 cups boiling water
1 cup cold water
8 ounces whipped cream (homemade or cool whip)
1 1/2 cups fresh strawberries, diced or sliced
1-2 tsp sugar for sweetening strawberries (optional)

Steps:

  • Preheat oven to 350 degrees and spray a 9×13 glass baking dish with non-stick spray. Prepare cake mix batter in a large mixing bowl according to package instructions and place in the oven as directed.
  • Once cake has fully baked, remove from oven and let cool in the pan on a wire rack for 1 hour.
  • Using the end of a wooden spoon, gently poke holes evenly across the entire cake.
  • Next mix together two 3 ounce boxes of strawberry jello mix with 1 1/2 cups (boiling) hot water. Stir until the jello has completely dissolved. Next add 1 cup of cold water and stir for 1 minute.
  • Pour jello mixture evenly over the cake, then cover with plastic wrap and place in the refrigerator to chill for 2-4 hours. *For a cleaner "poke cake" effect, use a large spoon to drop the jello mixture evenly across the cake.
  • While cake is refrigerated, clean and slice or dice strawberries, and (if desired) add a teaspoon or two of sugar to sweeten them. Place in an airtight container and refrigerate until ready to decorate/serve.
  • Remove cooled cake from the refrigerator and spread either homemade whipped cream or 1 8 ounce tub of cool whip on top with a spatula.
  • Re-cover with plastic wrap and store in the refrigerator until ready to serve. Before serving, top with your diced or sliced strawberries, slice, and enjoy!

STRAWBERRY POKE REFRIGERATOR CAKE



Strawberry Poke Refrigerator Cake image

Use only a very large-holed straw or the long handle of a wooden spoon to make the holes in the top of the cake or the strawberry puree will not penatrate, the holes must be at least 3/4-inch large for this. Plan well in advance the baked cake must be room temperature before topping with the puree, then there are two 2-hour chilling times after, to save time you can bake the cake a day ahead, cool then cover with plastic wrap, prep time includes chilling times. Do not make the mistake of making this into a layer cake the topping will not hold onto the sides of the cake ;-) Yellow or lemon flavor cake mix works well for this or you can use Betty Crocker Super Moist Strawberry Cake Mix. This cake is nothing short of absolutely *FANTASTIC*

Provided by Kittencalrecipezazz

Categories     Dessert

Time 50m

Yield 12-16 serving(s)

Number Of Ingredients 10

1 (18 1/4 ounce) package white cake mix (or use yellow cake mix)
3 egg whites (or as called for by your cake mix) or 3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
2 (10 ounce) packages frozen strawberries, completely thawed (do not drain the juice)
1 (3 1/2 ounce) package vanilla pudding mix (or cream cheese pudding mix)
1 cup half-and-half cream or 1 cup use 18% table cream
1/2 tablespoon cornstarch
1 (8 ounce) container cool whip frozen whipped topping, thawed
fresh sliced strawberry

Steps:

  • Prepare the cake as directed on the package and bake in a 13 x 9-inch baking pan; cool to room temperature.
  • Using a straw poke holes all over the top of the cake almost to the bottom about 1-inch apart (make large enough and deep holes, the more holes the better!).
  • In a processor or blender puree the thawed strawberries until smooth, then slowly drizzle over the top of the cake paying more attention to the holes.
  • Refrigerate for 2 hours.
  • For the topping; prepare the pudding mix using 1 cup only of half and half cream and add in the 1/2 tablespoon cornstarch to the pudding mixture while mixing; beat until smooth and thickened.
  • Fold in the thawed Cool Whip until combined.
  • Spread over the top of the cake (cake must be completely cold before topping).
  • Arrange the sliced strawberries on top in a decorative pattern.
  • Refrigerate for 2 or more hours before serving.

STRAWBERRY POKE CAKE (STRAWBERRIES & CREAM)



Strawberry Poke Cake (Strawberries & Cream) image

Our Strawberry Poke Cake (Strawberries and Cream) is an incredibly light and super refreshing dessert. It's a moist vanilla cake that's oozing with delicious white chocolate and strawberry filling in every bite. Topped off with creamy whipped topping and fresh strawberries for the perfect fruity summer dessert.

Provided by @MakeItYours

Number Of Ingredients 11

1 15.25 ounce box vanilla or white cake mix
4 egg whites
1 cup water
½ cup vegetable oil
1 cup white chocolate chips
14 ounce can of sweetened condensed milk
3 ounce box strawberry flavored gelatin
⅓ cup boiling water
21 ounce can strawberry pie filling
12 ounce tub whipped topping (thawed)
12 fresh strawberries (washed, capped and sliced thin)

Steps:

  • HowToSection Cake Array
  • HowToSection Strawberry Filling Array
  • HowToSection Topping Array

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