Strawberries and Cream Poke Cake
Recipes Cakes Desserts Holidays Kid-friendly
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
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or 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.