Strawberry Poke Cake Food

STRAWBERRY POKE CAKE

Steps:

• Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.
• Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.
• Spread frosting over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries.

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.

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 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.

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 POKE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9x13-inch baking pan.
• Blend cake mix plus extender, water, egg whites, and oil together in a bowl using an electric mixer until just moistened. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 32 to 26 minutes.
• Meanwhile, combine strawberry preserves and pureed strawberries in a medium bowl. Stir in confectioners' sugar and lemon juice. Refrigerate until ready to use.
• Transfer cake to a cooling rack and let cool to room temperature, at least 25 minutes.
• Poke holes into the cake about 1 inch apart using the handle of a wooden spoon. Slowly spread the strawberry sauce over the cake, letting it fill the holes. Refrigerate until completely chilled.

STRAWBERRIES-AND-CREAM POKE CAKE

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.

STRAWBERRY POKE CAKE

Steps:

• Prepare cake batter and bake as directed on package for 13x9-inch pan. Cool cake in pan 15 min. Pierce cake with large fork at 1/2-inch intervals.
• Add boiling water to gelatin mixes; stir 2 min. until completely dissolved. Stir in strawberries; spoon over cake. Refrigerate 2 hours.
• Frost with COOL WHIP. Refrigerate 1 hour.

STRAWBERRY CHEESECAKE POKE CAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• Spray a 9x9-inch (23x23 cm) baking pan with cooking spray.
• Take 5 of the graham crackers and arrange them in the pan, breaking some of them to fill in the gaps.
• Crush the remaining graham cracker and set aside.
• Pour the vanilla cake batter on the graham cracker base.
• Bake for 25-30 minutes until an inserted toothpick comes out clean.
• Using the back of a wooden spoon, poke 4 rows of 4 holes in the cake, making 16 holes total.
• In a large bowl, mash strawberries with a whisk until very fine.
• Add cream cheese and condensed milk, whisking until there are no large lumps.
• Add the milk, stirring until smooth.
• Pour the mixture over the cake and set until the cake has absorbed as much of the mixture as it can. Some of the mixture will still stay on top, which is okay.
• Spread the whipped topping evenly on top.
• Chill the cake anywhere from 3 hours to overnight.
• Slice, and serve with strawberries and the reserved graham cracker crumbs.
• Enjoy!

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 REFRIGERATOR CAKE

Steps:

• Prepare the cake as directed on the package and bake in a 13 x 9-inch baking pan; cool to room temperature.
• Using a straw poke holes all over the top of the cake almost to the bottom about 1-inch apart (make large enough and deep holes, the more holes the better!).
• In a processor or blender puree the thawed strawberries until smooth, then slowly drizzle over the top of the cake paying more attention to the holes.
• Refrigerate for 2 hours.
• For the topping; prepare the pudding mix using 1 cup only of half and half cream and add in the 1/2 tablespoon cornstarch to the pudding mixture while mixing; beat until smooth and thickened.
• Fold in the thawed Cool Whip until combined.
• Spread over the top of the cake (cake must be completely cold before topping).
• Arrange the sliced strawberries on top in a decorative pattern.
• Refrigerate for 2 or more hours before serving.