STRAWBERRY POKE CAKE
Fresh or frozen strawberries and sweetened whipped cream take your box cake mix to another level. Once chilled, cut into servings and top each piece with sweetened whipped cream. Garnish with strawberry slices, if desired. Store leftovers in the refrigerator.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
- Blend cake mix plus extender, water, egg whites, and oil together in a bowl using an electric mixer until just moistened. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 32 to 26 minutes.
- Meanwhile, combine strawberry preserves and pureed strawberries in a medium bowl. Stir in confectioners' sugar and lemon juice. Refrigerate until ready to use.
- Transfer cake to a cooling rack and let cool to room temperature, at least 25 minutes.
- Poke holes into the cake about 1 inch apart using the handle of a wooden spoon. Slowly spread the strawberry sauce over the cake, letting it fill the holes. Refrigerate until completely chilled.
Nutrition Facts : Calories 310.7 calories, Carbohydrate 51.3 g, Fat 10.8 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 305.5 mg, Sugar 39.4 g
EASY STRAWBERRY POKE CAKE
Fluffy white cake is infused with strawberry jello, then slathered with whipped cream!
Provided by The Chunky Chef
Categories Dessert
Time 2h45m
Number Of Ingredients 4
Steps:
- Prepare, and bake cake in a 9×13" baking pan, according to package directions. Cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
- While cake is still warm, poke holes in the cake with the end of a wooden spoon (or with tines of a fork, about 1/2" apart).
- In a small mixing bowl, combine boiling water and Jello mix. Whisk until fully combined.
- Pour Jello evenly over the warm cake, pouring slowly and evenly to cover the whole cake, which fills the holes. Cover cake with foil and refrigerate for at least 2 hours, or until cooled.
- When cake is cooled, spread whipped topping evenly over the entire top of the cake.
- To serve, top cake with strawberries right before serving.
Nutrition Facts : Calories 196 kcal, Carbohydrate 29 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 1 mg, Sodium 155 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving
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.
STRAWBERRY LEMONADE POKE CAKE
A simple recipe with flavors that pop. Top cake with fresh whole or sliced strawberries just before serving.
Provided by Yoly
Categories Desserts Cakes Strawberry Cake Recipes
Time 1h40m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
- Combine cake mix, 1 cup water, eggs, vegetable oil, lemon zest, and juice in a large bowl. Beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 21 to 26 minutes.
- Bring 1 cup water to a boil. Pour in strawberry gelatin mix and stir until dissolved. Mix in 1/4 cup cold water.
- Use a fork to poke holes all over the cake. Pour gelatin mixture all over the cake. Refrigerate until completely cool, at least 1 hour.
- Combine lemon pudding mix and milk until slightly thickened. Fold in whipped topping. Top cake with the pudding mixture. Keep refrigerated.
Nutrition Facts : Calories 254.4 calories, Carbohydrate 34.5 g, Cholesterol 42.5 mg, Fat 11.3 g, Fiber 0.5 g, Protein 3.6 g, SaturatedFat 4.6 g, Sodium 313.7 mg, Sugar 18.4 g
STRAWBERRY CHEESECAKE POKE CAKE RECIPE BY TASTY
If you're stuck in a dessert rut, poke cake is just the recipe you need to try. It's low-maintenance to bake, and it's always a crowd pleaser. Poke holes using the back of a wooden spoon into a simple vanilla cake base, then cover the cake with a mixture of strawberries, cream cheese, and condensed milk. Once the cake is done chilling, it'll be filled with pockets of sweet berry deliciousness.
Provided by Tasty
Categories Desserts
Time 30m
Yield 9 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (175°C).
- Spray a 9x9-inch (23x23 cm) baking pan with cooking spray.
- Take 5 of the graham crackers and arrange them in the pan, breaking some of them to fill in the gaps.
- Crush the remaining graham cracker and set aside.
- Pour the vanilla cake batter on the graham cracker base.
- Bake for 25-30 minutes until an inserted toothpick comes out clean.
- Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.
- In a large bowl, mash strawberries with a whisk until very fine.
- Add cream cheese and condensed milk, whisking until there are no large lumps.
- Add the milk, stirring until smooth.
- Pour the mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.
- Spread the whipped topping evenly on top.
- Chill the cake anywhere from 3 hours to overnight.
- Slice, and serve with strawberries and the reserved graham cracker crumbs.
- Enjoy!
Nutrition Facts : Calories 429 calories, Carbohydrate 56 grams, Fat 20 grams, Fiber 1 gram, Protein 7 grams, Sugar 44 grams
STRAWBERRY POKE CAKE
While this is certainly one of our prettiest poke cakes, don't let its impressive looks intimidate you. This sensational strawberry poke cake only takes 15 minutes of prep and six ingredients to make. A tender-crumbed white cake is poked and filled with strawberry Jell-O™ so each slice boasts a vibrant interior. Top with fluffy frosting and fresh strawberries for a dessert that's truly ready to party.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 12
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
- Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.
- Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.
- Spread frosting over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries.
Nutrition Facts : Calories 291, Carbohydrate 59 g, Fat 3, Fiber 1/2 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 363 mg
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