The Pioneer Woman Tasty Kitchen
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Strawberry Poke Cake with Whipped Cream Icing

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Level: Intermediate

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Description

This delicious cake is my husband’s favorite. It’s my father-in-law’s favorite too. It takes a little bit of time to make but the rich strawberry and cream flavor is to die for!

Ingredients

  • FOR THE CAKE:
  • 1 package White Cake Mix (18 Ounce Box)
  • Additional Required Ingredients Specified On The Cake Mix Box (typically Water, Eggs And Oil)
  • 1 package Frozen Sweetened Sliced Strawberries, 16 Oz. Size, Thawed
  • 1 package Strawberry Jell-O Mix, 6 Oz. Size
  • FOR THE ICING:
  • 2 teaspoons Unflavored Gelatin
  • 8 teaspoons Cold Water
  • 2 cups Heavy Whipping Cream
  • 1 teaspoon Vanilla Extract
  • ⅔ cups Powdered Sugar

Preparation

**If you prefer you can use Cool Whip instead of making the whipped cream icing.

For the cake:

Bake cake according to package directions in two 9-inch round pans. Cool for 10 minutes and then remove cakes from pans. Use a long serrated knife to level off the rounded tops if necessary. When cool, return cakes to clean baking pans. Pierce cakes with a meat fork at 1/2 inch intervals.

Drain juice from strawberries into a 2-cup measuring cup. Refrigerate berries. Add enough water into the strawberry juice to make 2 cups. Bring the juice mixture to a boil in a small saucepan. Remove from heat and stir in Jell-o mix until completely dissolved. Chill for 30 minutes in the refrigerator. Gently spoon the mixture over the cakes and chill them for at least 2-3 hours.

For the icing:

Meanwhile you can make the whipped cream icing. Mix the gelatin and cold water in a small saucepan and let stand until thick. Place the pan over LOW heat, stirring constantly, until the gelatin is dissolved. Remove from heat and allow it to cool slightly.

In a medium-sized bowl combine whipping cream, vanilla and sugar until slightly thickened. Gradually add gelatin mixture while beating slowly. Beat on high speed until stiff. Store in refrigerator.

Dip the bottom of the pans in warm water for 10-15 seconds to loosen the cakes from pans. Invert one cake onto a serving platter. Top with the reserved strawberries and 1 cup of icing. Place second cake on top and ice cake with the remaining icing. Chill at least one hour. Garnish with fresh strawberries if desired. Serves 10-12. ENJOY!

One Comment

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Profile photo of Pat Mendell

Pat Mendell on 7.9.2012

This is a fun cake to make that has been around since I was a little girl. You can chane it up a little by change the fruit I have done using frozen rasberries as well as peaches with the same flavor jello. Try mixing it up a little.
Pat

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