No Jello Strawberry Supreme Poke Cake Millies Food

STRAWBERRY POKE CAKE (FROM SCRATCH)

Steps:

• Pre-heat oven to 350F/ 175C. Grease and line a 13X9" baking pan with parchment paper. Leave extra paper hanging on the side so that it's easy to lift up the cake later.
• In a bowl, patiently beat the butter and sugar together for 3-4 minutes till light and fluffy. If using a stand mixer, use the paddle attachment or else just use a hand mixer.
• Add the eggs one at a time, beating well after every egg to make sure its combined well into the mixture. Also stir in the vanilla extract and baking powder.
• Alternate between adding the flour and milk and mix until just combined. Alternating the dry and wet ingredients means that you add 1/3 of the flour first, mix and add half the milk; mix and then add 1/3 of the flour again, mix add the remaining milk and then the flour. This helps incorporate everything well and avoids over mixing.
• Pour the mixture into the prepared baking tin and bake for approximate 45 minutes or till a toothpick inserted into the middle of the cake comes out clean. Once the cake is baked, let it cool for 15 minutes.
• In the meanwhile, prepare the jello according to package instructions.
• Once the cake is cooled, poke the cake with the back of wooden spoon or thick skewer and make holes in the cake at every inch. Pour the jello into the holes and refrigerate the cake for 3-4 hours.
• An hour before serving, spread whipped cream over the cake and decorate with strawberries slices. Refrigerate again for an hour or till ready to serve. This cake keeps well in the refrigerator for 2-3 days.

NO JELLO STRAWBERRY SUPREME POKE CAKE, MILLIE'S

Steps:

• 1. ~*~*~ I put a cream cheese glaze on this cake, but it would be excellent with sweetened whipped cream or cool whip instead. ~*~*~
• 2. * Preheat oven to 350 degrees F.
• 3. Wash and hull strawberries. Cut in half into food processor. Pulse 8 short bursts for a rough chop.
• 4. Remove 1 cup of the strawberries and set aside. Now add the agave nectar or corn syrup and process till a nice and smooth puree.
• 5. Pour the puree into a fine strainer to remove seeds. Work puree back and forth with a spatula to push liquid on through. Set puree to the side.
• 6. Into a large bowl sift flour, sugar and baking powder. Add salt and mix well with a spoon or whisk to blend.
• 7. Make a hole in the center .
• 8. Now add the milk, coconut oil, eggs and vanilla.
• 9. Using a mixer, mix for about 1 minute. Now add in the rough chopped strawberries and mix just to blend together.
• 10. Pour into a 9x13 pan that has been sprayed with non-stick spray. Bake 20-25 minutes @ 350F until toothpick comes out clean.
• 11. While cake is still hot, poke holes into cake. I use the handle end of a wood spoon. Slowly pour the strawberry puree over cake. Cover and refrigerate.
• 12. Once cake is cold you can top with your favorite cream cheese icing, glaze or cool whip or homemade sweetened whipped cream. Store in refrigerator.
• 13. **** For an easy cream cheese glaze, use soften cream cheese (2 pks.) , mixed till smooth then add 1 tsp. of vanilla and 2 tbsp. lemon juice and a dash of salt. Mix well then add in 1 box of powdered sugar a little at a time, mixing on low. Add enough agave nectar or corn syrup to thin into a glaze.

STRAWBERRY PIE WITHOUT JELL-O®

Steps:

• Slice 3/4 of the strawberries and place in a bowl.
• Puree remaining strawberries in a food processor until smooth and transfer to a saucepan over medium heat. Add sugar, water, cornstarch, and lemon juice and bring to a boil, stirring often, about 5 minutes. Stir continuously until as thick as jam, about 5 minutes more. Pour mixture over sliced strawberries in the bowl and stir to combine filling.
• Pour filling into pie shell and refrigerate until set, about 3 hours. Slice and serve with a dollop of whipped topping.

JELL-O® STRAWBERRY POKE CAKE

Steps:

• Place cakes, top sides up, in clean 9-inch round pans; pierce with large fork at 1/2-inch intervals.
• Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hours.
• Dip bottoms of cake pans in warm water 10 sec.; unmold cakes. Fill and frost cake layers with COOL WHIP. Refrigerate 1 hour.

STRAWBERRY JELL-O POKE CAKE

Steps:

• Prepare cake mix according to instructions on box for a 13x9-inch cake. As soon as cake comes out of the oven, poke holes in it with a fork.
• Meanwhile, mix strawberry gelatin with 2 cups boiling water, stirring well to dissolve. Cool slightly.
• Pour gelatin over the cake and chill until set.
• Mix strawberries with sugar.
• Top cake with the strawberries, juice and all, then Cool Whip.
• Refrigerate until ready to serve.