Strawberries And Cream Poke Cake Recipes

Steps:

• Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool completely.
• Pierce cake with wooden skewer or chopstick at 1/2-inch intervals. Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in cold water; pour over cake.
• Refrigerate 3 hours.
• Beat pudding mix and milk in large bowl with whisk 2 min. Fold in COOL WHIP.
• Spread pudding mixture onto top of cake. Top with strawberries.
• Refrigerate 1 hour.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with cooking spray.
• Beat eggs in a bowl using an electric mixer until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add liqueur and vanilla extract; mix to combine. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Remove from oven and allow to cool, about 1 hour.
• Combine sweetened condensed milk and liqueur in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.
• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add confectioners' sugar and gelatin mix gradually, continuing to beat topping until stiff peaks form.
• Serve poke cake with whipped cream topping and sliced strawberries.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, half-and-half, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Poke cake every inch with tines of meat fork or a table knife. Pour syrup slowly over cake, allowing syrup to fill holes in cake. Cool completely, about 35 minutes longer.
• Spread whipped topping over cake. In medium bowl, gently mix strawberries, jam and sugar. Top each serving with strawberry mixture; garnish with lime peel twist. Store covered cake and strawberry mixture separately in refrigerator.

Steps:

• Make cake as directed on the back of the box for a 9x13" pan.
• Let the cake cool for 20 minutes and "poke" the cake with a large fork (I space my pokes about 1/2" apart and do it until the entire surface of the cake is covered).
• Mix together the boiling water and Jell-o until the Jell-o is completely dissolved. Pour in the cold water and mix well then pour over the cake.
• Cover the cake with plastic wrap and refrigerate for three hours.
• Combine the Cool-Whip, cream cheese, powdered sugar, and vanilla and beat until smooth (I have found that it's easiest to use an electric mixer, but you don't have to). Spread on top of cake.
• Top with strawberries and keep in the fridge until ready to serve.