Name: Strawberry Poke Cake
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1 package white cake mix (regular size) -; 1-1/4 cups water -; 2 large eggs, room temperature -; 1/4 cup canola oil -; 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed -; 2 packages (3 ounces each) strawberry gelatin -; 1 carton (12 ounces) frozen whipped topping, thawed, divided -; Fresh strawberries, optional -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Strawberry Poke Cake

1. 1 package white cake mix (regular size) -

2. 1-1/4 cups water -

3. 2 large eggs, room temperature -

4. 1/4 cup canola oil -

5. 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed -

6. 2 packages (3 ounces each) strawberry gelatin -

7. 1 carton (12 ounces) frozen whipped topping, thawed, divided -

8. Fresh strawberries, optional -

How to cook deliciously - Strawberry Poke Cake

1. Stage

Preheat the oven to 350°F. In a large bowl, use a hand mixer or stand mixer to beat the cake mix, water, eggs and oil on low speed for 30 seconds. Turn the speed to medium, and beat for two minutes.

2. Stage

Grease and flour two 9-inch round baking pans. Pour the cake batter evenly into the pans, and use a mini offset spatula to gently spread if needed. Bake the cakes until a toothpick inserted in the centers comes out clean, 25 to 35 minutes. Cool the cakes at room temperature for 10 minutes. Remove the cakes from the pans and onto wire racks, and let cool completely.

3. Stage

If needed, level the tops of the cakes using a serrated knife. Return the layers, top side up, to two clean 9-inch round baking pans. Pierce the cakes all over with a meat fork or wooden skewer at 1/2-inch intervals. Editor’s Tip: Here are all the secrets on leveling a cake without a cake leveler, just in case you're new to the technique!

4. Stage

Drain the juice from the strawberries into a 2-cup measuring cup. Stick the strawberries in the refrigerator. Add enough water to the juice to measure to the 2-cup line. Pour the liquid into a small saucepan, and bring it to a boil. Whisk in the gelatin until it’s all dissolved. Chill the strawberry sauce in the fridge for 30 minutes.

5. Stage

Gently spoon the strawberry sauce over each cake layer, making sure you get into all the holes and corners, too. Chill the cakes for two to three hours.

6. Stage

Fill a large pan with warm water. Dip the bottom of one of the cake pans into the warm water for 10 seconds. Invert the cake onto a serving platter. Top the cake layer with the chilled strawberries and 1 cup whipped topping. Dip the second cake pan in the warm water for 10 seconds. Invert that cake layer on top of the cake.

7. Stage

Frost the cake with the remaining whipped topping. Chill the cake for at least one hour. Serve your beautiful cake slices with fresh strawberries if desired. Refrigerate any leftovers. Editor’s Tip: When slicing and serving, we recommend wiping the knife off after every cut so the strawberry sauce doesn’t mess up the frosting. It might feel tedious, but it will make your cake slices look so much better!