I posted this picture of the strawberry poke-cake I made and served on Easter, to my Facebook page… and received many requests for the recipe after doing so. I wish I could take credit for coming up with the idea, but it’s been around for some time and is already pretty well known.
For those who have never been introduced, here’s the basic gist. A light, moist, refreshing desert with fresh strawberries as a bonus! I am always one to improvise based on what I have on hand, or if I think I might like to change things up a bit, and I encourage you to do the same.
Cream cheese frosting is a departure I made from the recipe when it was given to me. I think whipping cream is what’s traditional. Do what you think you’ll like best!
CAKE
Ingredients:
1 box white, yellow (butter,) or even strawberry flavored box cake mix
eggs, oil and water as called for on the box
1 (3 oz.) box Strawberry Jello
1 cup boiling water
cream cheese frosting
sliced strawberries, for garnish
Directions:
Prepare cake batter according to the packaging directions:
Pour into greased 9x13 inch baking pan and bake, again, according to box directions.
Remove from oven. Let cool 30 minutes.
Using the handle of a large wooden spoon, poke holes all over the cake.
In a medium bowl, stir together jello mix and boiling water until jello dissolves completely.
Carefully pour mixture evenly over the top of cake. Cover with plastic wrap and place in fridge to chill for 2 hours or until Jello is firm and set.
Remove from refrigerator and ice with cream cheese frosting (recipe below,) garnish with sliced strawberries.
Serve immediately, or return to refrigerator until served.
CREAM CHEESE FROSTING:
1/2 cup butter, softened
8oz cream cheese
4 cups powdered sugar
2 tsps vanilla extract
Directions:
Combine softened butter and cream cheese in medium bowl: beat on medium speed until well blended.
Add powdered sugar and vanilla. Beat until creamy.