– **Title**: Strawberry Shortcake Poke Cake
– **Ingredients**:
– 1 box of vanilla cake mix (plus ingredients required on the box, usually eggs, oil, and water)
– 1 cup of strawberry Jell-O powder
– 1 cup boiling water
– 1 cup cold water
– 2 cups strawberries, sliced
– 1 cup whipped cream (or Cool Whip)
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
– Additional strawberries for garnish (optional)
– **Instructions**:
1. Preheat the oven and prepare the vanilla cake mix according to the package instructions. Bake in a 9×13 inch baking pan until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan.
2. While the cake is cooling, dissolve the strawberry Jell-O in 1 cup of boiling water. Stir until completely dissolved, and then mix in 1 cup of cold water. Set aside.
3. Once the cake has completely cooled, use the handle of a wooden spoon to poke holes all over the surface of the cake, about 1 inch apart.
4. Slowly pour the prepared Jell-O mixture over the top of the cake, ensuring it seeps into the holes. Cover and refrigerate the cake for at least 2-4 hours, or overnight for best results.
5. After the cake has soaked in the Jell-O, prepare the whipped cream. In a mixing bowl, combine the whipped cream (or Cool Whip), powdered sugar, and vanilla extract. Beat until well mixed and creamy.
6. Carefully spread the whipped cream mixture over the top of the cake, smoothing it out. Decorate with sliced strawberries on top for garnish.
7. Slice and serve chilled. Enjoy your delicious Strawberry Shortcake Poke Cake!
Key Ingredients & Substitutions
Vanilla Cake Mix: This is the base of your poke cake. If you’re feeling adventurous, you can make your own cake from scratch using flour, sugar, baking powder, and more, but the cake mix makes it easy and quick.
Fresh Strawberries: Fresh strawberries are key for taste and topping. If strawberries aren’t in season or you want to try something different, use raspberries or blueberries instead!
Strawberry Syrup or Jello Mix: Strawberry syrup will soak into the cake beautifully. If you prefer less sweetness, you can use a fruit puree instead. Jello gives a firmer texture, which works well too.
Heavy Whipping Cream: This helps create a fluffy topping. If you want a lighter alternative, you could use cool whip or a non-dairy whipped topping. Just keep the measurements the same!
Powdered Sugar: This sweetens the whipped cream, but you can reduce it for less sweetness. Alternatively, honey or maple syrup can be used for a more natural sweetener.
How Do You Make Whipped Cream That Holds Its Shape?
Making whipped cream can be tricky if you want it to hold up on the cake. Start with cold heavy cream, as it will whip better. Here’s how to whip it perfectly:
- Chill your mixing bowl and beaters in the fridge beforehand for best results.
- Mix the heavy cream, powdered sugar, and vanilla extract together on medium speed.
- Whip until you see stiff peaks form – this means when you lift the beaters, the cream holds its shape without drooping.
Be careful not to overwhip; it can turn grainy or start to make butter. Aim for thick and fluffy!
How to Make Strawberry Shortcake Poke Cake
Ingredients You’ll Need:
For The Cake:
- 1 box (15.25 oz) vanilla cake mix
- 3 large eggs
- 1 cup water
For The Strawberry Mixture:
- 1 cup fresh strawberries, hulled and sliced (plus more for topping)
- 1 cup strawberry syrup or strawberry jello mix
For The Whipped Topping:
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping (optional, for decoration)
How Much Time Will You Need?
This delicious Strawberry Shortcake Poke Cake will take about 15 minutes for preparation and 25-30 minutes for baking. After that, you’ll need at least 2 hours to chill the cake before serving. Total time is approximately 3 hours, but most of that is waiting for it to cool and set!
Step-by-Step Instructions:
1. Preparing the Cake:
Start by preheating your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan to prevent sticking. In a large mixing bowl, combine the vanilla cake mix, eggs, and water. Follow the package instructions to mix until everything is well blended.
2. Baking the Cake:
Pour your batter evenly into the prepared baking pan. Bake for about 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely in the pan on a wire rack—this can take a little while, so enjoy a tea break!
3. Poking Holes and Adding Strawberry Mixture:
Once the cake is cool, take the handle of a wooden spoon and poke holes all over the cake, about 1 inch apart. In a separate bowl, mix together the strawberry syrup (or prepared strawberry jello) with the fresh sliced strawberries. Pour this tasty mixture evenly over the poke holes, allowing it to soak into the cake.
4. Making the Whipped Cream:
In another bowl, whip the heavy cream with the powdered sugar and vanilla extract together until stiff peaks form—this means it should hold its shape nicely. Spread this delicious whipped cream over the top of the cake, covering it completely. If you want an extra touch, you can add more whipped topping on top for decoration.
5. Finishing Touches and Serving:
Garnish your cake with additional fresh strawberry slices on top for that beautiful finishing touch. Now, refrigerate the cake for at least 2 hours to let all those lovely flavors meld together and for the cake to set.
6. Enjoy Your Treat!
After chilling, it’s time to slice and serve your Strawberry Shortcake Poke Cake. It’s best enjoyed cold—perfect for a warm day! Enjoy!
Can I Use Frozen Strawberries Instead of Fresh?
Yes, you can use frozen strawberries! Just make sure to thaw and drain them well to avoid excess moisture in your cake. You can slice them after thawing for the best texture in your poke cake.
How Can I Make This Cake Gluten-Free?
To make a gluten-free version, substitute the vanilla cake mix with a gluten-free cake mix. Check that all your additional ingredients, especially the strawberry syrup, are gluten-free as well!
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. If you can, cover it with plastic wrap to keep the whipped cream fresh. Avoid freezing the cake, as it may alter the texture.
Can I Prepare This Cake a Day In Advance?
Absolutely! This cake actually tastes better when made a day ahead, as it allows the flavors to meld. Just be sure to refrigerate it properly, and add the fresh strawberries on top right before serving for a fresh look!
