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Strawberries and Cream Poke Cake
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Prep Time:
15 minutes
Total Time:
1 hour 35 minutes
Indulgent white cake topped with vibrant strawberry syrup swirls will have everyone craving more!
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • 1 1/4 cups half-and-half
  • 1 tablespoon vegetable oil
  • 4 eggs
  • 1/2 cup strawberry syrup
  • 1 container (8 oz) frozen whipped topping, thawed
  • 3 cups fresh whole strawberries, sliced
  • 1/4 cup strawberry jam
  • 2 tablespoons sugar
  • Lime peel twists
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pan), then generously coat a 13x9-inch pan with baking spray containing flour.
  • In a large bowl, combine cake mix, half-and-half, oil, and eggs. Use an electric mixer on low speed for 30 seconds, then switch to medium speed for 2 minutes, making sure to scrape the bowl occasionally. Transfer the batter into the pan.
  • Bake for 30 to 35 minutes until a toothpick inserted in the center comes out clean. Let it cool for 20 minutes. Poke the cake every inch with a meat fork or table knife. Slowly pour the syrup over the cake, ensuring it fills the holes. Allow it to cool completely for about 35 minutes more.
  • Cover the cake with a generous layer of whipped topping. In a medium bowl, delicately combine strawberries, jam, and sugar. Spoon the strawberry mixture over each serving and decorate with a twist of lime peel. Keep the cake and strawberry mixture covered in the refrigerator separately.

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