Strawberry Lemonade Poke Cake Food

STRAWBERRY LEMONADE POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray.
• Combine cake mix, 1 cup water, eggs, vegetable oil, lemon zest, and juice in a large bowl. Beat with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 21 to 26 minutes.
• Bring 1 cup water to a boil. Pour in strawberry gelatin mix and stir until dissolved. Mix in 1/4 cup cold water.
• Use a fork to poke holes all over the cake. Pour gelatin mixture all over the cake. Refrigerate until completely cool, at least 1 hour.
• Combine lemon pudding mix and milk until slightly thickened. Fold in whipped topping. Top cake with the pudding mixture. Keep refrigerated.

STRAWBERRY LEMONADE POKE CAKE

Steps:

• In a medium saucepan set over medium-low heat, combine the strawberries, water, sugar, frozen lemonade concentrate, and zest and juice of 1 lemon. Stir well, cover, and cook until the strawberries are softened and the liquid is deep red, about 10 minutes.
• Pour the liquid over a fine-mesh sieve and into a bowl and add the strawberry gelatin into the liquid. Whisk well until the gelatin dissolves, and set aside, allowing the mixture to cool to room temperature, about 30-40 minutes. (Discard the strawberry solids or use for another recipe.) While the filling cools, make the cream cheese layer.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, frozen lemonade concentrate, powdered sugar, and the zest and juice of 1 lemon together on medium speed until smooth and creamy.
• Set oven rack to middle position and preheat oven to 350°F. Spray a 9x13-inch baking pan with nonstick baking spray. Set aside.
• In the bowl of a stand mixer, combine the cake mix, frozen lemonade concentrate, water, sour cream, eggs, and zest of 1 lemon. Beat together, on medium speed, for 2 minutes.
• Pour the batter into the prepared pan. Bake according to cake package directions, or until a toothpick inserted in the middle comes out clean (about 25-30 minutes). Transfer the cake to a wire rack to cool completely. When cooled, use a thin handle of a wooden spoon to poke about 35-40 holes all around the top of the cake.
• When the strawberry gelatin mixture has cooled to room temperature, slowly pour (or spoon) it over and into the holes in the cooled cake.
• Cover with plastic wrap (keep the plastic wrap from touching the cake, if possible) and refrigerate 30 minutes before adding the Lemonade Cream Cheese Layer.
• When the cake is ready, spread the Lemonade Cream Cheese mixture on top and smooth it out.
• Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days.
• When ready to serve, decorate the top with Cool Whip, fresh strawberries and colored sanding sugar, if desired.

STRAWBERRY LEMONADE POKE CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 10 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom of cake every 1/2 inch, wiping spoon handle with paper towel to reduce sticking.
• In medium bowl, beat frosting and mashed strawberries with spoon until well blended. While cake is still warm, gently spread over cake; working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate 2 hours.
• Spoon and spread whipped topping evenly over top of cooled cake. Sprinkle with chopped berries and 1 tablespoon lemon peel. Store loosely covered in refrigerator.

STRAWBERRY LEMONADE POKE CAKE

Steps:

• Bake cake in a 9 x 13 inch pan. Let cool for 5-10 minutes. Poke holes all over cake using the end of a wooden spoon or a straw.
• Put jello in a medium size bowl and pour in boiled water, dissolve and let sit for 2 minutes, then pour all over cake.
• Let cake cool completely.
• Sprinkle the Lemonade mix over the Cool Whip and fold it in DO NOT MIX OR BEAT this will cause the whip topping to go flat.
• Once the cake has cooled, spread the whip topping over your cake and garnish with sliced strawberries if you wish.

STRAWBERRY POKE CAKE

Steps:

• For the cake: Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter the bottom and sides of a 9-by-13-inch pan.
• Whisk the flour, baking powder, baking soda and salt in a medium bowl; set aside. Whisk the buttermilk and vanilla in a spouted measuring cup; set aside.
• Beat the sugar and butter in a stand mixer (or a large bowl if using a hand mixer) at medium speed until very light in color and fluffy, about 5 minutes, scraping down the side of the bowl as needed. Slowly add the eggs and beat until fully incorporated. Reduce the speed to the lowest setting; with the mixer running, alternate beating in the flour mixture in three additions and the buttermilk mixture in two, starting and ending with the flour mixture. Scrape down the side of the bowl, and beat until the batter is well mixed. Spread into the prepared pan.
• Bake the cake until golden brown and a toothpick inserted in the center comes out clean, about 30 minutes, rotating the pan halfway through. Let cool in the pan for 30 minutes. Using a fork, poke holes in the top and all the way through the cake.
• Bring 1 cup water to a boil, pour over the gelatin in a small bowl and stir until completely dissolved, about 2 minutes. Stir in 1/2 cup cold water. Pour the mixture evenly over the cooled cake. Refrigerate for 2 hours. Put a large bowl (for whipping the cream) in the refrigerator.
• For the sweetened berries: While the cake chills, hull and quarter the strawberries. Toss with the granulated sugar in a medium bowl, and set aside until soft and juicy, about 1 hour.
• For the topping: Remove the cake from the refrigerator. Whip the cream with the sugar and vanilla in the chilled bowl until fluffy. Spread it over the cake, slice the cake and serve with the strawberries.

STRAWBERRY POKE CAKE

Steps:

• Preheat oven to 350°. In a large bowl, combine the cake mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-35 minutes. Cool for 10 minutes; remove from pans to wire racks to cool completely., Using a serrated knife, level tops of cakes if necessary. Return layers, top side up, to 2 clean 9-in. round baking pans. Pierce cakes with a meat fork or wooden skewer at 1/2-in. intervals. , Drain juice from strawberries into a 2-cup measuring cup; refrigerate berries. Add water to juice to measure 2 cups; pour into a small saucepan. Bring to a boil; stir in gelatin until dissolved. Chill for 30 minutes. Gently spoon over each cake layer. Chill for 2-3 hours., Dip bottom of 1 pan into warm water for 10 seconds. Invert cake onto a serving platter. Top with chilled strawberries and 1 cup whipped topping. Place second cake layer over topping., Frost cake with remaining whipped topping. Chill for at least 1 hour. Serve with fresh berries if desired. Refrigerate leftovers.

STRAWBERRY-LEMON POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Combine cake mix, water, eggs, oil, and 1 box lemon pudding in a large bowl; beat using an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 33 minutes. Immediately after baking, poke holes down through cake with the rounded handle of a wooden spoon in 1-inch intervals. Set aside to cool for 20 minutes.
• While cake is baking, combine one 8-ounce container of whipped topping with remaining package of lemon pudding mix in a small bowl. Mix until pudding is well incorporated. Place in the refrigerator until ready to use.
• Add one 16-ounce package of diced strawberries to a saucepan with sugar, cornstarch, and 2 teaspoons lemon zest. Cook over medium heat until it begins to boil, about 5 minutes. Reduce heat to medium-low and allow to simmer until strawberries soften, sugar has fully dissolved, and syrup has thickened, about 10 minutes. Remove from heat and let cool.
• Spread lemon pudding mixture evenly across the cooled cake, allowing it to go into the holes. Pour and spread strawberry syrup mixture on top of the lemon layer. Cover and refrigerate for 4 hours.
• Frost cake with remaining 8 ounces of whipped topping and top with remaining strawberries and remaining lemon zest.

LEMONADE POKE CAKE

Steps:

• Prepare cake mix in 13 X 9" pan according to package directions. Let cool slightly.
• Poke holes in cake at 1" intervals with a wooden spoon.
• Mix lemonade and sugar. Microwave briefly to dissolve sugar. Drizzle lemonade over cake.
• Refrigerate until cold. Spread Cool Whip over cake and refrigerate until serving.

STRAWBERRY POKE CAKE

Steps:

• Combine 3 cups strawberries, 1/4 c sugar, orange juice and water in a saucepan. Cover and cook over medium heat until strawberries break down and become soft. (Strawberries do not need to be thawed before beginning.).
• Preheat oven to 350°F Butter and flour a 13x9x2" baking pan.
• In a large bowl, whisk together flour, salt and baking powder.
• Whisk together milk, egg whites and vanilla, just until egg whites are broken up.
• In the work bowl of a stand mixer (or using an electric hand beater), cream together 1 3/4 cups sugar and butter, about 3 minutes, until fluffy. Reduce speed to low. Add half the wet ingredients, then half the dry ingredients, then the remaining wet followed by the remaining dry. (This step IS important to get a nice flat cake!).
• Pour batter into prepared pan. Spread evenly. Bake on middle rack of preheated oven for 35 minute.
• Separate strawberry solids from liquid; set the solids aside. Add gelatin powder to liquid. Stir well and let stand until cake is baked.
• When done, set cake on a baking rack and let cool at least one hour. Using a large skewer, poke cake about 50 times. Do not poke all the way to the bottom, or the gelatin will run underneath. Pour gelatin all over the top of the cake. Refrigerate 3 hours, or up to 1 day in advance.
• Combine reserved cooked strawberry solids with 1 c frozen strawberries and 2 tbsp sugar in the work bowl of a food processor. Pulse until it has the consistency of strawberry jam. Spread evenly over top of cake. Spread cake with whipped cream.

STRAWBERRY POKE CAKE

Steps:

• In a mixing bowl, beat cake mix, water, oil and eggs on low speed until moistened.
• Beat on medium speed for 2 minutes.
• Pour into 2 greased and floured 9" round baking pans.
• Bake at 350 degrees for 25-35 minutes.
• Cool for 10 minutes on wire racks.
• Level tops of cake with serrated knives if neccessary and return cakes to two clean cake pan.
• Poke cakes with a meat fork at 1/2" intervals.
• Drain juice from strawberries into a measuring cup and refrigerate berries.
• Add water to juice to measure 2 cups and pour into a saucepan.
• Bring to a boil and stir in gelatin until dissolved.
• Chill for 30 minutes and gently spoon over each cake layer.
• Chill for 2-3 hours.
• Dip bottom of one pan in warm water for 10 seconds.
• Invert cake onto a serving platter and top with reserved strawberries and 1 cup of whipped topping.
• Place second cake layer over topping.
• Frost cake with remaining whipped topping.
• Chill for at least 1 hour.
• Garnish with fresh berries if desired.
• Refrigerate left-overs.
• *cooking time does not include chilling time*.

STRAWBERRY POKE CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish (set oven rack to second-lowest position.
• In a large bowl beat prepare cake mix as directed on the box using water, oil and egg whites.
• Transfer to a baking dish and bake for stated time on box.
• Cool completely on wire rack for about 1 hour.
• Pierce cooled cake with small-holed straw at 3/4-inch intervals.
• In a heat-proof bowl mix gelatin powder with 1 cup boiling water until no granules remain, then add in 1/2 cup cold water; mix to combine.
• Carefully pour mixture over the entire top of the cooled cake.
• Chill for at least 2 hours before topping.
• Top with desired frosting then arrange sliced strawberries over the top of the cake.