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Strawberries and Cream Poke Cake

Strawberries and Cream Poke Cake
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Hooray for strawberry season, and hooray for beautiful warm spring weather, am I right! It’s a great time of year, for sure.

I brought along a fabulous warm weather dessert to share with you all today. It would make a great addition to your Memorial Day menu lineup. This Strawberries and Cream Poke cake features a heavenly white cake, infused with strawberry flavor, topped with a creamy whipped frosting and layered with fresh strawberries. It’s wonderful, friends. My family loved it.

Hope yours does too!

Let’s make it!


1. Preheat your oven to 350 degrees.
2. To make the cake, pour into your stand mixer or large mixing bowl, 1 white cake mix, 1/3 C flour, and 1 box instant vanilla pudding. Toss together to combine.
3. Add 1/3 C oil, 1 1/2 C water, 1/3 C sour cream, 1 tsp vanilla and 4 egg whites. Mix on low for 2 minutes. Scrape the bottom of the bowl with a rubber spatula and mix on medium speed for 2 minutes, or until the batter is nice and glossy.
4. Spray a 9×13 pan with cooking spray and pour the batter into it. Smooth it out with a knife.
5. Bake for 25-30 minutes of until a toothpick inserted into the center comes out clean.


5. Allow the cake to cool for 20 minutes, then poke holes through it with a fork, about 1/2 an inch apart.

6. Boil 3/4 C water in a large glass measuring cup (in the microwave). Pour 1 (6 ounce) box strawberry jello into the water and stir until the jello is dissolved. Add 1/2 C cold water and stir until combined.

7. Pour the jello water all over the top of the cake, as evenly as you can.

It will turn a pretty shade of pink for you. Cover and refrigerate for 3 hours.

7. To make the creamy topping, place 1/2 C softened butter into a medium sized mixing bowl. Add 3 C powdered sugar 1 tsp vanilla, 1/2 tsp almond extract, 4 Tb milk and a dash of salt. Mix until smooth and creamy. Add 1 (8 ounce) package of cool whip (completely thawed). Mix well to combine. Spread it evenly over the chilled cake.

8. Slice 1 (16 ounce) container of fresh strawberries and lay them over the top of the cake. Store in the fridge until ready to serve.

Serve and enjoy!

Strawberries and Cream Poke Cake

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 3 hours, 50 minutes

Yield: 12 servings

Ingredients

1 white cake mix
1/3 C flour
1 (3.4 ounce) box instant vanilla pudding
1/3 C vegetable or canola oil
1 1/2 C water
1/3 C sour cream
1 tsp vanilla
4 egg whites
3/4 C boiling water
1 (6 ounce) box strawberry jello
1/2 C cold water
CREAMY TOPPING:
1/2 C butter, softened
3 C powdered sugar
1 tsp vanilla
1/2 tsp almond extract
4 Tb milk
dash salt
1 (8 ounce) container cool whip, thawed
1 (16 ounce) container fresh strawberries

Instructions

1. Preheat your oven to 350 degrees.
2. To make the cake, pour into your stand mixer or large mixing bowl, 1 white cake mix, 1/3 C flour, and 1 box instant vanilla pudding. Toss together to combine.
3. Add 1/3 C oil, 1 1/2 C water, 1/3 C sour cream, 1 tsp vanilla and 4 egg whites. Mix on low for 2 minutes. Scrape the bottom of the bowl with a rubber spatula and mix on medium speed for 2 minutes, or until the batter is nice and glossy.
4. Spray a 9x13 pan with cooking spray and pour the batter into it. Smooth it out with a knife.
5. Bake for 25-30 minutes of until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool for 20 minutes, then poke holes through it with a fork, about 1/2 an inch apart.
7. Boil 3/4 C water in a large glass measuring cup (in the microwave). Pour 1 (6 ounce) box strawberry jello into the water and stir until the jello is dissolved. Add 1/2 C cold water and stir until combined.
8. Pour the jello water all over the top of the cake, as evenly as you can. It will turn a pretty shade of pink for you. Cover and refrigerate for 3 hours.
9. To make the creamy topping, place 1/2 C softened butter into a medium sized mixing bowl. Add 3 C powdered sugar 1 tsp vanilla, 1/2 tsp almond extract, 4 Tb milk and a dash of salt. Mix until smooth and creamy. Add 1 (8 ounce) package of cool whip (completely thawed). Mix well to combine. Spread it evenly over the chilled cake.
10. Slice 1 (16 ounce) container of fresh strawberries and lay them over the top of the cake.
Serve and enjoy!
http://jamiecooksitup.net/2017/05/strawberries-and-cream-poke-cake/

Recipe adapted from Butter with a side of Bread 



Post a comment!

6 Comments

  1. 1
    Esther
    May 24, 2017 at 2:37 pm

    Hi Jamie, the strawberry cream poke cake looks great! What do you think about using yellow cake mix instead of white and using whole eggs instead of just egg whites?

    • 2
      Jamie
      May 25, 2017 at 6:10 pm

      Esther,
      I think that idea sounds great! Let me know if you try it!
      Best,
      ~Jamie

  2. 3
    May 24, 2017 at 10:29 pm

    This looks like a perfect dessert for Memorial Day! Thanks for sharing.

  3. 4
    May 29, 2017 at 3:06 am

    Love this beautiful strawberry and cream poke cake! So sweet!

  4. 5
    Jen
    June 3, 2017 at 7:57 am

    I accidentally bought “cook & serve” pudding instead of instant — can I use this type of pudding mix?

    Also just wondering if I could use homemade pastry cream for this recipe? Thanks!

    • 6
      Jamie
      June 5, 2017 at 6:43 pm

      Jen,
      Thanks for your question. Unfortunately, Cook and Serve pudding won’t work for this particular recipe.
      Best,
      ~Jamie

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