- Yield: 10
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Calories: 3803 kcal
- Carbohydrate Content: 599.27 g
- Cholesterol Content: 1239 mg
- Fat Content: 133.46 g
- Fiber Content: 4.1 g
- Protein Content: 53.96 g
- Saturated Fat Content: 29.887 g
- Serving Size: 1
- Sodium Content: 4559 mg
- Sugar Content: 165.87 g
- Trans Fat Content: 0.215 g
Easy Strawberry Poke Cake
Strawberry Poke Cake is yummy cake recipe for the summer and Easter celebrations. You can make this cake for your Easter dinner party and make your guest feel wonderful. Strawberry Poke Cake is a mixture of cake mix, strawberry gelatin and a cream topping which is rich in taste. Strawberry poke cake is very light and mouthwatering dish. Let’s learn to make this strawberry poke cake at home.
Ingredients of Easy Strawberry Poke Cake Recipe
- Water - 1 ¼ Cup
- Eggs - 2
- Canola oil - ¼ Cup
- White cake mix (regular size) - 1 Package
- Whipped topping, frozen, divided - 1 Carton
- Strawberry gelatin - 2 Packages
- Sweetened sliced strawberries, frozen - 2 Packages
- Fresh strawberries for garnishing
How to Make Easy Strawberry Poke Cake
Step 1: Take a large bowl and add cake mix, two eggs, oil, and water to it and beat them slowly for 1-2 minutes. After that again beat them at little medium speed for 2-3 minutes.
Step 2: Now, take round baking pans and pour this mixture into it and bake it for 30-40 minutes at 350 °C. Once it’s baked, keep it aside for 10-15 minutes to cool, then remove it from the pan to wire rack to cool completely.
Step 3: with the help of a serrated knife, correctly set the tops of the cakes. Return layers to two clean round baking pans. Cut the cake with a wooden skewer at half-inch intervals.
Step 4: Drain the juice from the strawberries and refrigerate the berries. Then add water to strawberries juice to measure 2 cups and pour into a small saucepan.
Step 5: Boil this juice and stir in gelatin till it completely dissolved. Let it cool for 30 minutes and then correctly spoon over each cake layer. Let it cool for 3-4 hours.
Step 6: In another dip bottom pan, warm the water for 10 seconds. Reverse the cake onto a serving plate. Apply reserved strawberries, and 1 cup whipped topping over it. Put the second layer of the cake overtopping.
Step 7: Frost the cake with the remaining topping.
Step 8: place the cake into the refrigerator to chill for 2 hours.
Step 9: You can garnish the cake with fresh strawberries and serve it.
