thepioneerwoman5.0
Strawberry Poke Cake
Ree Drummond's Strawberry Poke Cake uses Jell-O and cake mix for a quick and easy summer baking recipe for any occasion.
π₯ 12 Servingsβ±οΈ Prep & Cook: 2h 30mβ³ Prep: 25 minπ€ Ree Drummondπ thepioneerwoman
π₯ Ingredients
Check off ingredients as you prepare them:
π³ Cookware
- βbaking dish
- βoven
- βwooden spoon
- βbowl
- βmeasuring cup
- βwhisk
π Preparation Steps
1
Preheat the oven to 350ΛF. Grease a 9-by-13-inch baking dish with vegetable oil. Prepare the cake mix according to the package directions.
Vegetable oil, for the baking dish
2
Pour the batter into the prepared baking dish and bake as directed. Place the baking dish on a rack to cool for β±οΈ 5 minutes. Use the handle of a wooden spoon to poke holes all over the cake.
3
Meanwhile, combine the strawberry gelatin and boiling water in a large measuring cup or bowl. Stir until the gelatin is dissolved, then stir in the cold water. Transfer ΒΌ cup of the gelatin mixture to a small bowl, cover, and set aside. Slowly pour the remaining gelatin mixture over the cake, ensuring you cover the entire cake and fill in the holes. Allow the cake and reserved gelatin to cool completely, about β±οΈ 1 hour.
strawberry gelatin1 (3-ounce) package
4
Beat the heavy cream and powdered sugar in a stand mixer fitted with the whisk attachment on medium-high speed until stiff peaks form, about β±οΈ 3 minutes. Reduce the speed to low and pour in the reserved gelatin mixture. Increase the speed to medium-high and whip back to stiff peaks, about β±οΈ 30 seconds.
5
Spread the strawberry whipped cream over the cake. Refrigerate at least β±οΈ 30 minutes and up to overnight.
Nutrition Facts
calories
267 Calories
fat Content
13 g
fiber Content
0 g
sugar Content
21 g
sodium Content
263 mg
protein Content
4 g
trans Fat Content
0 g
cholesterol Content
34 mg
carbohydrate Content
33 g
saturated Fat Content
7 g
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