Strawberries and Cream Poke Cake
Description
This delicious dessert is a moist vanilla cake that's light and refreshing. Everyone will love the white chocolate and strawberry filling.
Ingredients
Vanilla Cake:
15.25 oz. box vanilla or white cake mix
4 egg whites
1 c. water
1/2 c. vegetable oil
baking spray
Strawberry Filling:
1 c. white chocolate chips
14 oz. can sweetened condensed milk
3 oz. box strawberry flavored gelatin
1/3 c. boiling water
21 oz. can strawberry pie filling
Topping:
12 oz. Cool Whip, thawed
12 fresh strawberries washed, green tops discarded and thinly sliced
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Vanilla Cake:
Preheat oven to 350 degrees. Spray a 9×13 baking pan with a baking spray; set aside.
Whisk together the cake mix, water, vegetable oil and egg whites in a medium bowl until completely combined.
Evenly pour the batter into the prepared baking dish; tap the pan on the counter to remove air bubbles. Bake for 28–30 minutes, or until a wooden toothpick inserted comes out clean.
Remove cake from the oven. While still warm use a fork or the handle of a wooden spoon to poke holes in the warm cake, spacing 1 inch apart. Poking holes while still warm prevent the cake from crumbling. Allow cake to cool completely.
Strawberry Filling:
Add white chocolate chips and sweetened condensed milk to a medium heat safe bowl; microwave for 40 seconds; stir until chips are melted and smooth.
Combine boiling water and strawberry flavored gelatin in a small heat safe bowl; stir until all sugar in the gelatin is dissolved. Pour the gelatin over the white chocolate mixture; stir until completely combined.
Evenly pour white chocolate mixture over cake, smoothing with a silicone spatula.
Chill cake in the refrigerator for 20 minutes. Remove cake from refrigerator.
Spread strawberry pie filling over the top of the white chocolate topping. Cover tightly. Refrigerate for 4 hours to overnight.
Topping:
Remove cake from refrigerator; evenly spread Cool Whip over the cake. Place sliced strawberries on top of the whipped topping.
16 servings.
*Store leftovers covered tightly in the refrigerator for up to 4 days. It can be frozen without the sliced strawberries. Tightly cover with plastic wrap, then cover with foil for up to 3 months. To serve, let cake thaw, then top with the sliced strawberries.