Strawberries and Cream Poke Cake - Recipe from Price Chopper
Strawberries and Cream Poke Cake
Transform a simple white cake mix with fresh blended strawberries & cool whip. A fresh and cool summer dessert option.
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Transform a simple white cake mix with fresh blended strawberries & cool whip. A fresh and cool summer dessert option.
- Prepare cake mix and bake according to package directions in a 9x13 pan.
- Blend strawberries in a blender or food processor until smooth.
- Add pureed strawberries, sugar, vanilla and lemon juice to a small saucepan over medium high heat.
- Heat until sugar is dissolved and strawberry sauce is thickened a bit, for about 5 minutes. Set aside.
- When cake is done cooking, allow to cool for about 5 minutes.
- Poke cake all over with a wooden spoon or fork.
- Pour strawberry sauce over the top of the cake and spread evenly to fill all the holes.
- Cover cake and allow to cool in fridge for about an hour.
- Top cake with cool whip and spread evenly.
- Place cake back in the fridge for another 6 hours, up to overnight.
- Slice and serve.
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