STRAWBERRY POKE CAKE
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
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
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
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
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
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
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
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)
Provided by grinder
Number Of Ingredients 8
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!)
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
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
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
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)
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
Steps:
- HowToSection Cake Array
- HowToSection Strawberry Filling Array
- HowToSection Topping Array
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4.4/5 (29)
Total Time 55 mins
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Calories 142 per serving
- Once the cake has cooled, use a bamboo skewer to poke holes halfway into the cake, about 1/2" apart. Set aside.
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Total Time 40 mins
Category Dessert
Calories 242 per serving
- Dissolve the Jello mix into the boiling water and pour all over the top of the cake. Refrigerate until completely cooled, at least 1 hour.
- Spread the Cool Whip evenly over the top of the cake. Top with fresh strawberries, slice and enjoy!
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Ratings 1
Category Dessert
Cuisine American
Total Time 5 hrs
- Preheat the oven to 350°F. Spray a 9x13 baking pan with Baker’s Joy or a generic baking spray. Set it aside.
- Using a medium-size heat-safe bowl, add the white chocolate chips and sweetened condensed milk. Microwave for 40 seconds. Stir the mixture until the chips are melted and smooth.
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