Strawberry Poke Cake with Whipped Cream Icing
Poke cakes originated in the 1970s and became popular because they are easy to make and have a deliciously moist texture.
This is vegetarian recipe. Dish can be prepared in 175 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.
Strawberry Poke Cake with Whipped Cream Icing
Ingredients
Instructions
-
Preheat the oven to 350°F (175°C) and grease a 9x13-inch baking pan.
-
In a large mixing bowl, combine the vanilla cake mix, eggs, vegetable oil, and water. Mix until well combined.
-
Pour the batter into the prepared baking pan and smooth the top.
-
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
-
While the cake is baking, prepare the strawberry gelatin according to the package instructions.
-
Once the cake is baked, remove it from the oven and let it cool for 5 minutes.
-
Using the handle of a wooden spoon, poke holes all over the cake.
-
Pour the strawberry gelatin mixture over the cake, making sure to fill the holes.
-
Refrigerate the cake for at least 2 hours, or until the gelatin is set.
-
In a mixing bowl, combine the whipped cream, powdered sugar, and vanilla extract. Whip until stiff peaks form.
-
Spread the whipped cream mixture over the cooled cake.
-
Top with sliced strawberries.
-
Serve and enjoy!
Nutrition Facts
Servings 12
- Amount Per Serving
- Calories 350kcal
- % Daily Value *
- Total Fat 15g24%
- Total Carbohydrate 50g17%
- Sugars 35g
- Protein 4g8%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
