Back by popular demand - my Strawberry Poke Cake recipe.
I wish I could take credit for coming up with the idea, but it’s been around for some time and is already pretty well known.
For those who have never been introduced, here’s the basic info. A light, moist, refreshing desert, using a box cake mix, jello, and topped with fresh strawberries as a bonus!
I’m always one to improvise based on what I have on hand, or if I think I might like to change things up a bit, and I encourage you to do the same. For example, since Independence Day is around the corner, top with strawberries AND blueberries for a red, white and blue feast for the eyes and the mouth.
Cream cheese frosting is a departure I made from the recipe when it was given to me. I think whipping cream is what’s traditional. Do what you think you’ll like best!
Ingredients:
1 box white, yellow (butter,) or even strawberry flavored box cake mix
eggs, oil and water as called for on the box
1 (3 oz.) box Strawberry Jello
1 cup boiling water
icing or whipped cream
sliced strawberries, for garnish
Directions:
Prepare cake batter according to the packaging directions:
Pour into greased 9x13 inch baking pan and bake, as directed.
Remove from oven. Let cool 30 minutes.
Using the handle of a large wooden spoon, poke holes all over the cake.
In a medium bowl, stir together jello mix and boiling water until jello dissolves completely.
Carefully pour mixture evenly over the top of cake. Cover with plastic wrap and place in fridge to chill for 2 hours or until Jello is firm and set.
Remove from refrigerator and ice with cream cheese frosting (recipe below,) or whipped cream then garnish with fresh fruit.
Serve immediately, or return to refrigerator until served.
CREAM CHEESE FROSTING:
1/2 cup butter, softened
8oz cream cheese
4 cups powdered sugar
2 tsps vanilla extract
Directions:
Combine softened butter and cream cheese in medium bowl: beat on medium speed until well blended.
Add powdered sugar and vanilla. Beat until creamy.