Name: Strawberry Poke Cake
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: White cake mix (such as Pillsbury®) - 1 (15.25 ounce) package; White cake mix extender - 3 ounces; Water - 1 ¼ cups; Egg whites - 4; Vegetable oil - ⅓ cup; Strawberry preserves - 1 (10 ounce) jar; Sliced fresh strawberries, pureed - 1 ½ cups; Confectioners' sugar - 1 tablespoon; Lemon juice - 1 teaspoon

Ingredients for - Strawberry Poke Cake

1. White cake mix (such as Pillsbury®) 1 (15.25 ounce) package

2. White cake mix extender 3 ounces

3. Water 1 ¼ cups

4. Egg whites 4

5. Vegetable oil ⅓ cup

6. Strawberry preserves 1 (10 ounce) jar

7. Sliced fresh strawberries, pureed 1 ½ cups

8. Confectioners' sugar 1 tablespoon

9. Lemon juice 1 teaspoon

How to cook deliciously - Strawberry Poke Cake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.

2 . Stage

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.

3 . Stage

Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 32 to 26 minutes.

4 . Stage

Meanwhile, combine strawberry preserves and pureed strawberries in a medium bowl. Stir in confectioners' sugar and lemon juice. Refrigerate until ready to use.

5 . Stage

Transfer cake to a cooling rack and let cool to room temperature, at least 25 minutes.

6 . Stage

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.