Strawberry Poke Cake
Looking for a dessert that will impress your friends and family? This strawberry poke cake is the perfect choice! With its moist cake soaked in strawberry-flavored gel and topped with a luscious layer of whipped cream and fresh strawberries, it’s a sweet treat that’s hard to resist. Whether for a birthday or a summer gathering, this cake is sure to steal the show.
Ingredients
– 1 box of vanilla cake mix
– 1 cup water
– 1/2 cup vegetable oil
– 3 large eggs
– 1 cup strawberry gelatin (Jell-O)
– 1 cup boiling water
– 1 cup cold water
– 2 cups whipped topping
– Fresh strawberries for garnish
Servings and Cooking Time
This recipe serves 12 people. Preparation time is about 20 minutes, and the cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1 slice) contains approximately 250 calories, 10g fat, 38g carbohydrates, and 2g protein. This nutritional value is based on one serving for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. Grease and flour a 9×13 inch baking pan.
3. In a large bowl, combine the cake mix, water, vegetable oil, and eggs.
4. Beat on medium speed for 2 minutes until well blended.
5. Pour the batter into the prepared baking pan.
6. Bake for 30 minutes or until a toothpick comes out clean.
7. Allow the cake to cool in the pan for 10 minutes.
8. While cooling, dissolve the strawberry gelatin in boiling water.
9. Stir in the cold water and set aside.
10. Poke holes in the cooled cake using a fork and pour the gelatin over it.
Alternative Ingredients
You can substitute the vanilla cake mix with a lemon or almond cake mix for a different flavor. Additionally, using sugar-free gelatin and whipped topping can create a lighter version of the cake.
Serving and Pairings
Serve this strawberry poke cake with a scoop of vanilla ice cream or a drizzle of chocolate sauce. It pairs wonderfully with a refreshing glass of lemonade or iced tea.
Storage and Reheating
To store, keep the cake covered in the refrigerator for up to 3 days. It can also be frozen for up to 2 months, but it’s best to add the whipped topping just before serving.
Cooking Mistakes
– Avoid overmixing the batter to prevent a tough cake.
– Ensure the cake cools completely before adding the gelatin.
– Use a fork with long tines to poke deeper holes for better absorption.
– Don’t skip the chilling time after adding the gelatin; it helps set the flavors.
– Always check the cake with a toothpick to ensure it’s fully baked.
Helpful Tips
– Use fresh strawberries for the best flavor.
– Try adding a layer of cream cheese frosting for extra richness.
– For a fun twist, mix in some chopped strawberries into the batter.
– Make sure to serve the cake chilled for the best texture.
FAQs
Can I make strawberry poke cake a day in advance?
Yes, this cake can be made a day in advance. Just store it in the refrigerator and add the whipped topping right before serving to keep it fresh.
What can I use instead of whipped topping?
You can use homemade whipped cream as a delicious alternative to store-bought whipped topping for a fresher taste.
Can I use frozen strawberries?
Yes, frozen strawberries can be used, but make sure to thaw and drain them first to avoid excess moisture.
Is there a gluten-free version of this cake?
Absolutely! You can use a gluten-free cake mix to make this poke cake suitable for those with gluten sensitivities.
How long does the cake last in the fridge?
The cake can last in the refrigerator for about 3 days if covered properly, but it’s best enjoyed fresh.
Conclusion
Strawberry poke cake is an easy and delightful dessert that brings summer flavors into any gathering. With its rich taste and beautiful presentation, it’s a sure hit for any occasion. Enjoy every bite of this delicious treat!
Strawberry Poke Cake
Ingredients
- 1 box of vanilla cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup strawberry gelatin Jell-O
- 1 cup boiling water
- 1 cup cold water
- 2 cups whipped topping
- Fresh strawberries for garnish
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, combine the cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes.
- Pour the batter into the prepared baking pan and bake for 30 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes.
- Dissolve the strawberry gelatin in boiling water and stir in the cold water.
- Poke holes in the cooled cake using a fork and pour the gelatin mixture over it.
- Refrigerate the cake for at least 2 hours to allow the gelatin to set.
- Spread whipped topping over the top of the cake and garnish with fresh strawberries.
- Slice and serve chilled.
