Strawberries and Cream Poke Cake by Jamie

By srumbel

ith you all today. It would make a great addition to your Memorial Day menu lineup. This Strawberries and Cream Poke cake features a heavenly white cake, infused with strawberry flavor, topped with a creamy whipped frosting and layered with fresh strawberries. It’s wonderful, friends. My family loved it.
from jamiecooksitup.net

Ingredients

• CREAMY TOPPING:
• 1 white cake mix
• 1/3 C flour
• 1 (3.4 ounce) box instant vanilla pudding
• 1/3 C vegetable or canola oil
• 1 1/2 C water
• 1/3 C sour cream
• 1 tsp vanilla
• 4 egg whites
• 3/4 C boiling water
• 1 (6 ounce) box strawberry jello
• 1/2 C cold water
• 1/2 C butter, softened
• 3 C powdered sugar
• 1 tsp vanilla
• 1/2 tsp almond extract
• 4 Tb milk
• dash salt
• 1 (8 ounce) container cool whip, thawed
• 1 (16 ounce) container fresh strawberries

Details

Preparation time 20mins
Cooking time 230mins

Preparation

Step 1

Preheat your oven to 350 degrees.
2. To make the cake, pour into your stand mixer or large mixing bowl, 1 white cake mix, 1/3 C flour, and 1 box instant vanilla pudding. Toss together to combine.
3. Add 1/3 C oil, 1 1/2 C water, 1/3 C sour cream, 1 tsp vanilla and 4 egg whites. Mix on low for 2 minutes. Scrape the bottom of the bowl with a rubber spatula and mix on medium speed for 2 minutes, or until the batter is nice and glossy.
4. Spray a 9x13 pan with cooking spray and pour the batter into it. Smooth it out with a knife.
5. Bake for 25-30 minutes of until a toothpick inserted into the center comes out clean.
6. Allow the cake to cool for 20 minutes, then poke holes through it with a fork, about 1/2 an inch apart.
7. Boil 3/4 C water in a large glass measuring cup (in the microwave). Pour 1 (6 ounce) box strawberry jello into the water and stir until the jello is dissolved. Add 1/2 C cold water and stir until combined.
8. Pour the jello water all over the top of the cake, as evenly as you can. It will turn a pretty shade of pink for you. Cover and refrigerate for 3 hours.
9. To make the creamy topping, place 1/2 C softened butter into a medium sized mixing bowl. Add 3 C powdered sugar 1 tsp vanilla, 1/2 tsp almond extract, 4 Tb milk and a dash of salt. Mix until smooth and creamy. Add 1 (8 ounce) package of cool whip (completely thawed). Mix well to combine. Spread it evenly over the chilled cake.
10. Slice 1 (16 ounce) container of fresh strawberries and lay them over the top of the cake.
Serve and enjoy!

Yield: 12 servings