Strawberry Poke Cake
User Reviews
5.0
3 reviews
Excellent
Strawberry Poke Cake
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This classic cake is fluffy, moist, and full of delicious strawberry flavor.
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Ingredients
For the cake:
- 15 ¼ ounces (432g) 1 box white cake mix
- 1 ¼ cups (296ml) water
- ⅓ cup (78ml) vegetable oil
- 3 egg whites
For the filling:
- 1 cup (237ml) boiling water
- 3 ounces (85g) 1 box strawberry gelatin
For decorating:
- 12 ounces (340g) 1 can white frosting
- .68 oz (18g) red decorating gel
- 12 fresh strawberries cut in half
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Instructions
- Preheat oven to 350F / 180C. Spray 13x9 pan with cooking spray. Mix cake mix, water, oil, and egg whites on low speed for 30 seconds in a large bowl. Then mix on medium speed for 2 minutes, making sure to scrape down the sides of the bowl. Pour cake mixture into the prepared pan.
- Bake for 28-32 minutes. Test the doneness of the cake by inserting a toothpick into the center of the cake. If it comes out clean, it’s finished baking. Remove from oven and cool on a rack for 20 minutes.
- Boil water and add the gelatin packet to a bowl. Pour in the boiling water and stir until gelatin is dissolved.
- Use a wooden spoon handle to poke holes in the cake about one inch apart, going halfway down into the cake. Carefully pour the gelatin over the whole cake evenly. Cool for at least 1 hour (and 3-4 hours if you have time) in the refrigerator.
- Once the cake is cool, use a spatula to spread on the frosting, then add red decorating gel. Use a knife to cut the cake into 4x3 rows. Garnish with strawberries, serve, and enjoy!
Equipments used:
Notes
- If you don’t have a wooden spoon for poking the cake, you can use a metal fork or a drinking straw.
- If you don’t have a ton of time to wait for the gelatin to set and “cool”, try placing the cake in the freezer for about a half-hour and check on it.
- If you’re going to use a homemade cake recipe, it will add to your prep time.
- Clean your knife after each cut when cutting the cake. The frosting makes the knife very messy and cutting becomes extremely hard.
- Keeping your cake in the refrigerator when not being served is helpful so that your icing doesn’t become too soft.
- If you find your gelatin isn’t going in the holes well, use a funnel.
- Betty Crocker Recipe.
- If you don’t have a wooden spoon for poking the cake, you can use a metal fork or a drinking straw.
- If you don’t have a ton of time to wait for the gelatin to set and “cool”, try placing the cake in the freezer for about a half-hour and check on it.
- If you’re going to use a homemade cake recipe, it will add to your prep time.
- Clean your knife after each cut when cutting the cake. The frosting makes the knife very messy and cutting becomes extremely hard.
- Keeping your cake in the refrigerator when not being served is helpful so that your icing doesn’t become too soft.
- If you find your gelatin isn’t going in the holes well, use a funnel.
- Inspired by a Betty Crocker Recipe.
Nutrition Information
Show Details
Calories
407kcal
(20%)
Carbohydrates
67g
(22%)
Protein
4g
(8%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Trans Fat
1g
Sodium
420mg
(18%)
Potassium
76mg
(2%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Vitamin A
2IU
(0%)
Vitamin C
8mg
(9%)
Calcium
100mg
(10%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 67g | 22% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Sodium | 420mg | 18% |
| Potassium | 76mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 8mg | 9% |
| Calcium | 100mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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