Strawberry Poke Cake

Strawberry Poke Cake

Ingredients

• 1 box Betty Crocker™ SuperMoist™ white cake mix
• Water, oil and egg whites called for on cake mix box
• 1cup boiling water
• 1 box (4-serving size) Jell-O™ strawberry-flavored gelatin
• 1 container (12 oz) Betty Crocker™ Whipped fluffy white frosting
• 1 tube (0.68 oz) Betty Crocker™ red decorating gel
• 12 fresh strawberries, cut in half

Directions

1 Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
2 Bake 28 to 32 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 20 minutes.
3 Meanwhile, in medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Poke cake every inch with handle of wooden spoon or tines of meat fork halfway into cake. Carefully pour strawberry gelatin evenly over top of cake. Cool completely, about 1 hour.
4 Spread frosting over top of cake. Drizzle red decorating gel over frosting. Cut into 4 rows by 3 rows. Garnish each piece of cake with strawberries. Enjoy!

Simply Delicious Strawberry Cake

Simply Delicious Strawberry Cake

Ingredients

• 1 (18.25-ounce) box white cake mix
• 1 (3-ounce) box strawberry-flavored instant gelatin
• 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
• 4 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water

Strawberry Cream Cheese Frosting

• 1/4 cup butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
• 1/2 teaspoon strawberry extract
• 7 cups confectioners' sugar
• Freshly sliced strawberries, for garnish, optional

Directions
Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Fresh Strawberry Cake Recipe

Fresh Strawberry Cake Recipe

Ingredients

• 1 pint fresh strawberries
• 1 (18 oz) Duncan Hines White or Yellow cake mix
• 1 (4 serving size) strawberry jello mix
• 4 eggs, lightly beaten
• 1 cup vegetable oil
• 1/4 cup water
• 1 cup butter, softened
• 16 – 24 ounces powdered sugar

Baking Instructions

Slice strawberries and, using a fork mash them until they resemble a puree.

Preheat oven to 350 degrees.

Grease or spray three 8″ pans, or two 9″ pans.

Stir together cake mix and dry Jell-O powder.

Add oil, water, eggs and 1 cup of pureed strawberries. Mix thoroughly, about 2 minutes on medium.

Pour evenly into prepared pans. Bake for 18 – 20 minutes, or until toothpick comes out clean.

Cool for 10 minutes in pan then remove to cooling rack.

For Frosting:

Combine the butter, 16 ounces of powdered sugar and ¼ cup of strawberry puree. Beat until smooth.

Add more sugar to reach frosting consistency.

Place the thickest cake layer upside down on serving plate, frost the top only to about ½ inch from the sides.

Repeat layers then frost the top and sides of the cake.

For best flavor, store cake in refrigerator. Enjoy!