Strawberry Cream Poke Cake

As Summer Draws to a Close...

Strawberry Cream Poke Cake

 

As the Summer season begins its transition into Fall (a.k.a Autumn), I'm still finding fresh strawberries at the markets. Here in Southern California, our Summer typically lingers through September and sometimes into October. Late summer, late strawberries equals Strawberry Cream Poke Cake!

I fell in love with Coconut Cream Poke Cake from The Country Cook and stumbled upon a similar recipe for Strawberry Poke Cake. After a few modifications and tweaks - a couple of steps from one recipe, a couple of steps from the other recipe and my own changes, the following little sweet came together for a great little dessert dish.

Let's Try It!

Ingredients: (makes a 9x13 sheet cake)

• 1 box white cake mix + ingredients to prepare mix (I like Pillsbury Moist Supreme Classic White)
• 4 c. strawberries (fresh or frozen)
• 6 tbsp. granulated sugar
• 2 tbsp. orange juice
• 1/2 c. water
• 2 tbsp. strawberry-flavored gelatin
• 2 c. heavy whipping cream (you could substitute frozen whipped cream thawed, if desired)
• strawberries for garnish (optional)

Preparation:

1. Prepare cake mix according to package directions.
2. After removing the cake from the oven, use the handle of a wooden spoon (or some similar utensil) and poke holes all over the top of the cake. Let cake completely cool, approximately 2 hours.

3. While cake is cooling, heat 3 cups strawberries, 2 tbsp. sugar, 2 tbsp. orange juice & water in medium saucepan over medium heat. Cover & cook until strawberries soften, approximately 10 minutes. Strain the liquid into a bowl, reserving the softened strawberries.

4. Whisk gelatin into the liquid & let cool to room temperature, stirring occasionally, about 25 minutes.
5. When liquid has cooled, evenly poor liquid over top of cooled cake making sure some of it penetrates the holes. Cover & refrigerate until gelatin is set, approximately 3 hours or longer.

6. When gelatin is set, place reserved strawberries, 2 tbsp. sugar and remaining 1 cup strawberries in food processor & pulse until mixture resembles strawberry jam.
7. Spread mixture evenly over cake.

8. Using an electric mixer, beat whipping cream & 2 tbsp. sugar until cream begins to form soft peaks. Evenly spread cream over strawberry topping. Chill in refrigerator for at least one hour.

Serve with a few fresh, sliced strawberries as garnish. Enjoy!

Enjoy! WildWSS outta here!