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Strawberry Poke Cake_img_rev

Strawberry Poke Cake

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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 12 servings

Equipment

  • 1 9x13 inch baking pan
  • 1 Mixing bowl
  • 1 Whisk
  • 1 Fork
  • 1 Saucepan
  • 1 Wooden spoon
  • 1 measuring cup
  • 1 Rubber spatula

Ingredients
  

  • 1 box white cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 1 package strawberry-flavored gelatin (3 oz)
  • 1 cup boiling water
  • 1/2 cup cold water
  • 1 container whipped topping (8 oz), thawed
  • 1 cup fresh strawberries diced

Instructions
 

  • Preheat the oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  • In a mixing bowl, combine the cake mix, 1 1/4 cups water, oil, and eggs.
  • Whisk the mixture until smooth and pour it into the prepared baking pan.
  • Bake the cake for 30 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool for 15 minutes on a wire rack.
  • Using a fork, poke holes all over the surface of the cake at 1-inch intervals.
  • In a saucepan, dissolve the strawberry-flavored gelatin in 1 cup of boiling water.
  • Stir in 1/2 cup cold water and mix well.
  • Pour the gelatin mixture evenly over the cake and allow it to soak in.
  • Refrigerate the cake for at least 2 hours or until the gelatin is set.
  • Spread the whipped topping evenly over the top of the cake with a rubber spatula.
  • Sprinkle diced fresh strawberries on top of the whipped topping.
  • Slice and serve the cake chilled.

Notes

For best results, ensure that the cake is completely cool before adding the gelatin mixture to prevent it from melting. Be generous with the poking to allow the gelatin to seep through for a moist and flavorful cake. For added texture, consider adding a layer of fresh strawberry slices under the whipped topping.
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