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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Strawberries and Cream Poke Cake Recipe

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This recipe for Strawberries and Cream Poke Cake is from Carrie and Cody's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 box (15.25 oz.) white cake mix
Egg whites or whole eggs and cooking oil as directed on cake mix
1 cup boiling water
1 box (3 ounces) strawberry Jell-o
½ cup cold water

Frosting:
1 tub (8 ounces) Cool Whip
1 pkg. (8 ounces) cream cheese (softened)
1 cup powdered sugar
1 tsp. vanilla

Topping:
1 pound strawberries (diced)
Directions:
Directions:
Preheat oven as directed on cake mix package.
Spray a 9x13 inch pan with cooking spray. Make cake as directed on the back of the box with mix, eggs and oil. Bake the cake as directed for a 9x13 inch pan. Let cake cool for 20 minutes.
After cooled, poke cake with large fork (spaced approximately 1/2" apart) on the surface of the entire cake. Mix boiling water and Jell-o until Jell-o is completely dissolved. Pour cold water in mixture and mix well. Pour mixture over cake. Cover with plastic wrap and refrigerate for 3 hours. After the three hours, combine Cool Whip, softened cream cheese, powdered sugar and vanilla. Beat until smooth with electric mixer and spread on top of cake. Top with strawberries. Refrigerate until ready to serve.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
Four hours

 

 

 

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